Lula Kebab Keto Burger

The fat tail fat used to make this keto burger isn't as scary as it sounds. Firstly, it is "neutralized" by the yogurt sauce, and secondly, the burger itself is served not in a bun, but on lettuce leaves - it is healthier and easier to digest fat.

Ingredients

• INGREDIENTS
• 1 kg of lamb hind leg pulp
• 250 g fat tail fat
• 1 large onion
• 4-6 cloves of garlic
• 1 tsp freshly ground cumin
• 0.5 tsp. ground coriander and sumac
• salt, freshly ground black pepper
• 1 head of iceberg lettuce
• 500 g yogurt
• 2 cloves of garlic
• 1 bunch of cilantro

Directions

1. To serve, put the yogurt in a colander lined with a towel or several layers of gauze, leave for 1-1.5 hours. Then add a mixture of cilantro and garlic, finely chopped and pounded in a mortar, salt and pepper. Refrigerate until serving.
2. Cut off all films from the lamb and fat tail, cut the meat and fat tail into small pieces, salt and pepper. Set aside about 1 tbsp. l. fat tail, mix the rest of the fat tail with the meat and chop with two hatchets or a heavy chef's knife into medium mince.
3. Chop the peeled onion and garlic very finely. Melt the deferred fat tail in a frying pan until the cracklings, add the onion and garlic, salt, fry over medium heat, 4–5 minutes. Cool slightly, 2-3 minutes.
4. Pour all the spices into the onion mixture, mix, add to the minced meat. Stir the mixture thoroughly by hand for 5 minutes.
5. Line the tray with parchment. Soaking your hands in hot water, form 6 round cutlets 1.8–2 cm thick. Place on parchment, cover with plastic foil, refrigerate for 30–40 minutes.
6. In the meantime, light the coals (they should burn well and be covered with white ash) or preheat the grill. Anneal the grate and grease with oil. Place the patties on a wire rack and fry for 2 minutes. on each side, turning it over 2-3 times.
7. Serve the burgers in a lettuce instead of a roll, sprinkled with yogurt sauce.