Low Carb Lettuce Burger

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Adobo fresco

  2 tbsp or 36g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  1 tsp or 6g

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 lb or 907g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Worcestershire sauce

  1 tbsp or 17g

• Lettuce

  Iceberg (includes crisphead types), raw

  8 leaf, large or 120g

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole (2-3/5" dia) or 123g

• Onions

  Raw

  ¼ small or 18g

• Pickles

  Cucumber, sweet (includes bread and butter pickles)

  1 spear Gherkin or 20g

Directions

1. For the sauce: Mix together the yogurt, adobo sauce, mustard, and Worcestershire sauce in a small bowl. Set aside.
2. For the burgers: In a bowl, combine the ground chuck, salt, black pepper, and Worcestershire sauce. Form four patties and set aside.
3. Heat a skillet over medium-high heat. Cook the patties until done in the middle, 4 to 6 minutes per side.
4. For the toppings: Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible. Place patties onto these large leaves.
5. Top the patties with avocado slices, tomato slices, red onion rings, and chopped pickles, then drizzle with the sauce to taste. Use two lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately.
6. Enjoy!

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