Low Carb Lettuce Burger

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Chipotle Peppers In Adobo Sauce

  Embasa

  2 tbsp or 31g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  1 tsp or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Lettuce

  Iceberg (includes crisphead types), raw

  8 leaf, large or 120g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  8 slice, medium or 160g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Pickles

  Cucumber, sweet (includes bread and butter pickles)

  12 chip or 90g

Directions

1. In a small bowl, whisk the yogurt, adobo sauce from canned chipotles, Dijon, mustard and half of the Worcestershire until smooth. Adjust to taste and set aside.
2. In another bowl, gently mix the ground beef with the salt, pepper, and remaining Worcestershire sauce. Form into equal-sized patties, slightly wider than the lettuce wraps.
3. Heat a skillet over medium-high. Cook the patties 4–6 minutes per side until browned and cooked to your desired doneness. Rest briefly.
4. Place a patty on a lettuce leaf, top with avocado slices, tomato, red onion, and pickle chips.
5. Spoon on some of the chipotle-yogurt sauce, wrap with a second lettuce leaf to enclose, slice in half, and serve immediately.