Lettuce-Wrapped Burgers With Dill Sauce
A dead-simple dill sauce adds the perfect zing to these healthy summer burgers.
(Makes 4 burgers)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 beefsteak tomato, sliced
1 red onion, sliced
Dill sauce (recipe follows)
Butter lettuce leaves, for wrapping
Preheat grill to high (about 450˚F).
In a medium bowl, combine beef, salt, and pepper, being careful not to overmix. Form the beef into 4 half-inch patties. Grill the patties for 2 to 2½ minutes on each side, flipping only once. Transfer the patties to a plate and rest for 5 minutes.
Burgers On a flat surface, position 4 to 5 pieces of lettuce, overlapping so an inch of each piece of each lettuce leaf is showing. Position the burger patty near the left edge, toward the top of the lettuce leaves. Spread dill sauce over the burger; add tomato slices, red onion, and pickles, if desired. Starting on one end, wrap the lettuce around the burger, tucking in burger toppings and keeping lettuce leaves together as you wrap. Repeat until all burgers are topped and wrapped.
1 garlic clove, minced
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 cup plain Greek yogurt
1 tablespoon extra-virgin olive oil
½ teaspoon kosher salt
In a small bowl, whisk together the garlic, dill, lemon juice, yogurt, olive oil, and salt. Thin with water if desired. Store covered in the refrigerator until ready to use.