The main thing in any burger is a delicious juicy cutlet, and to make it low-carb and low-calorie, just replace the rolls with lettuce. Fry the ground beef patties with a drop of Worcester sauce for a more versatile taste, add slices of avocado, tomato, red onion, pickled cucumbers and yogurt sauce and wrap tightly in salad leaves. Add a little adobo to the Greek yogurt sauce, and the burger will taste with light notes of haze – very juicy and appetizing. Eat and enjoy!
Time: 20 minutes.
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. ground beef
- 1 tsp coarse salt
- 0.5 tsp freshly ground black pepper
- 5 drops of Worcester sauce
- 1/4 Art. greek yogurt
- 2 tbsp. l adobo sauce (from a jar of chipotle peppers)
- 1 tbsp. l Dijon mustard
- 2 drops of Worcester sauce
- 1 head of iceberg lettuce or lettuce
- 2 thinly sliced avocados
- 1 tomato, thinly sliced
- 1/4 part red onion, finely chopped
- 12 small pickled cucumbers
Combine yogurt, adobo sauce, mustard and Worcester sauce in a small bowl. Set aside.
In a bowl, mix ground beef, salt, black pepper and Worcester sauce. Form four cutlets and set aside.
Heat the pan over moderate heat. Fry the patties until cooked in the middle, 4-6 minutes on each side.
Cut off the base of each lettuce leaf on a head of cabbage and carefully separate the leaves so that they remain intact. Put avocado slices, tomato slices, red onion rings and finely chopped pickled cucumbers on top of the patties, pour the sauce to taste. Take two or three leaflets of salad on the patty and wrap them around the patty as tightly as possible. Cut in half and serve immediately!