Low-carb lettuce burgers

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 540, total fat 27 G., saturated fats 7 G., proteins 53 G., carbohydrates 27 G., fiber 8 G., cholesterol 145 mg, sodium 780 mg, sugar 15 G.

The key to any burger is a delicious, juicy patty, and for a low-carb, low-calorie option, simply swap out the buns for lettuce. Grill ground beef patties with a splash of Worcestershire sauce for a more complex flavor, top them with slices of avocado, tomato, red onion, pickles, and yogurt sauce, and wrap them tightly in lettuce leaves. Add a touch of adobo to the Greek yogurt sauce, and the burger will have a slightly smoky flavor—very juicy and delicious. Enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cutlets

900 g of ground beef
1 teaspoon coarse salt
0.5 tsp freshly ground black pepper
5 drops of Worcestershire sauce

Sauce

1/4 cup Greek yogurt
2 tablespoons adobo sauce (from a jar of chipotle peppers)
1 tbsp Dijon mustard
2 drops of Worcestershire sauce

Toppings

1 head iceberg lettuce or lettuce
2 avocados, thinly sliced
1 tomato, thinly sliced
1/4 red onion, thinly sliced
12 small pickled cucumbers

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, iceberg lettuce, Dijon mustard, Worcestershire sauce, Avocado, tomatoes, pickled cucumber, yogurt

Cooking the dish according to the recipe:

Sauce:

In a small bowl, combine yogurt, adobo sauce, mustard, and Worcestershire sauce. Set aside.

Cutlets:

In a bowl, combine ground beef, salt, black pepper, and Worcestershire sauce. Form into four patties and set aside.

Heat a frying pan over medium-high heat. Cook the patties until cooked through in the center, 4-6 minutes per side.
Toppings:

Cut the base of each lettuce leaf off the head and carefully separate the leaves, keeping them whole. Top the patties with avocado slices, tomato slices, red onion rings, and finely chopped pickles, then drizzle with dressing to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as possible. Cut in half and serve immediately!