Bunless Smash Burger Lettuce Wraps

Ingredients

• 1 1/2 lb (680 g) 93% lean ground beef
• 4 slices American or cheddar cheese (3 oz / 84 g)
• 1 head iceberg or butter lettuce (about 10 oz / 300 g), leaves separated
• 1/2 cup (60 g) dill pickle chips, plus 1 tbsp pickle juice for the sauce
• 1/2 small onion (2 oz / 60 g), sliced paper thin
• 1/2 cup (120 g) plain nonfat Greek yogurt
• 1 tomato, sliced (optional)
• 1 tbsp (15 g) yellow mustard (or 1 tbsp sugar-free ketchup; regular ketchup adds sugar)
• Avocado oil spray for the skillet
• 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp garlic powder

How to make it

1. Prep everythingSeparate the lettuce into large cup-shaped leaves, rinse and pat dry. Slice the onion paper thin and the tomato into rounds. Divide the beef into 8 loose 3-oz (85 g) balls without packing them tight, and keep them in the fridge until the pan is hot.
2. Mix the burger sauceIn a small bowl stir together the Greek yogurt, mustard, 1 tbsp pickle juice, the paprika and garlic powder, and a pinch of salt. Taste and add more mustard or pickle juice until it is tangy enough for you.
3. Heat the panSet a large cast iron or heavy 12-inch (30 cm) skillet over high heat for 3 to 4 minutes, until a drop of water sizzles away instantly. Mist it lightly with avocado oil spray.
4. Smash the pattiesPlace 3 or 4 beef balls in the pan, lay a square of parchment on top and press each one flat with a sturdy spatula to about 1/4 inch (6 mm) thick. That is the smash: it gives you lacy, crispy brown edges. Sprinkle with salt and pepper and cook 2 minutes without moving them until the edges are deep brown.
5. Flip and melt the cheeseScrape under each patty with the spatula, flip, and lay a half slice of cheese on top. Cook 1 minute more until the cheese melts and the beef reaches 160°F (71°C). Repeat with the remaining beef.
6. Wrap and serveStack two patties in a double layer of lettuce leaves, then add pickles, onion, tomato and a big spoonful of burger sauce. Wrap it up like a taco and eat right away; the patties are best fresh, but cooked patties keep 3 days in the fridge.