Low-carb lettuce burgers

Ingredients:

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

Preparation:

1. 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.
2. 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!