4 Servings 10 min Cook
1 Oz Nonfat Greek Yogurt
2 Tbsp Adobo Fresco
1 Tbsp Dijon Mustard
1 Tsp Worcestershire Sauce
2 Lb Beef Chuck
1 Tsp Salt
1/2 Tsp Pepper
1 Tbsp Worcestershire Sauce
8 Leaf, large Lettuce
2 Fruit, without skin and seed Avocados
1 Medium whole (2-3/5" dia) Tomatoes
1/4 Small Onions
1 Spear gherkin Pickles
For the sauce: Mix together the yogurt, adobo sauce, mustard, and Worcestershire sauce in a small bowl.
For the burgers: In a bowl, combine the ground chuck, salt, black pepper, and Worcestershire sauce.
Form four patties and set aside
Heat a skillet over medium-high heat.
Cook the patties until done in the middle, 4 to 6 minutes per side
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
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.