Start by leaving about 1/2 lb of ground beef out to come to room temperature. Split it in half and make patties thin with a little dimple in the middle (so they don’t puff up). Season with pepper on both sides (we normally do salt and pepper but this is the healthy version of the norm 😉). Preheat the grill. Peel the outermost layer of lettuce off (because it has no crunch), then cut the stem part off of a head of iceberg lettuce, and carefully peel off a couple layers off for your “buns”. Slice a little bit of cheese (we can’t ever go full healthy because it still has to taste good). Slice a couple rings of red onion.
Now you are ready to grill (or to send your husband out to grill like I do). While the burgers are cooking, drain a can of green beans and pour into a small saucepan. Top with about 2 tbsp butter, turn heat to low, and stir till butter is melted. Reduce heat to simmer till the burgers are done. When the burgers are done cooking on both sides to your liking, top with cheese and close the lid to let the cheese melt for a minute or 2. Once cheese is melted, bring them in to rest for a few minutes.
Serve up the lettuce with the cheeseburger carefully placed inside. Top with desired toppings (we used mustard, ketchup, onion, pickles, and a little thousand island dressing). Serve the green beans as your side dish, and enjoy!