Iceberg Lettuce Wraps with Ground Beef and Cheese Cream

Steps

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1. 1
   In a pan, sauté the ground beef without seasoning to develop color and a roasted flavor. Cook for several minutes until browned.
   ▶ ≈0:22
2. 2
   In a separate pot, melt butter and add thinly sliced red onions. Sauté gently to soften and caramelize, releasing their natural sweetness.
   ▶ ≈0:29
3. 3
   Pour cream into the onion pot. Add grated Gouda, teriyaki sauce, soy sauce, and fig cream. Reduce heat and let the cheese melt completely, stirring until the sauce is smooth and creamy.
   ▶ ≈1:02
4. 4
   Return to the ground beef. Season with salt, black pepper, and hot spice powder. Increase heat slightly to toast and dry out the meat.
   ▶ ≈2:13
5. 5
   Cut the avocado in half lengthwise around the pit, remove the pit, and scoop out the flesh. Slice as needed.
   ▶ ≈3:53
6. 6
   Carefully peel iceberg lettuce leaves and lay them on parchment paper. If leaves are small or torn, overlap two leaves to create a sturdy base.
   ▶ ≈5:34
7. 7
   Arrange the seasoned ground beef on the lettuce leaf, followed by the caramelized red onions and avocado slices. Squeeze fresh tomato juice over the filling (or add tomato pieces), then drizzle with the cheese cream sauce.
   ▶ ≈6:21
8. 8
   Roll the lettuce leaf tightly from one end, similar to a spring roll. Fold in the sides to enclose the filling, then continue rolling to the end. Wrap in parchment paper for easy handling.
   ▶ ≈7:31
9. 9
   Before serving, carefully push the parchment paper down to reveal the top of the wrap. Enjoy this low-carb, crisp lettuce wrap while warm.
   ▶ ≈8:27