By using the low carb tortilla wedges for the bun on this burger, you save a lot of calories. Plus, the tortilla just adds to the Mexicanness of it. All right, so the kid in me still wants ketchup on a burger so I add a squeeze of low sugar ketchup on mine…my husband leaves his as is. Keeping the pico de gallo on top can be a balancing act so my friends make this a knife and fork burger. I do not…lol. I spoon some pico de gallo on, take a bite, and then portion more on. Either way you do it, you’ll enjoy the combination of flavors!
Burger + Pico de Gallo + Chili Lime Corn on the Cob = 451 calories of the entire meal
Just the Burger with Pico de Gallo = 367 calories
Get the recipe for the Chili Lime Corn on the Cob HERE
Pico de Gallo Burger:
16 ounces lean ground sirloin (93/7)
1 egg white, whipped slightly with a fork (used to help bind the burgers together)
2 teaspoons Ancho Chili Powder
1/2 Jalapeno, minced
1 Tablespoon chipotle in adobe sauce
1 shallot minced finely
2 Low Carb Tortillas
8 Ultra think sliced Pepperjack cheese (40 calories per slice)
2 teaspoons olive oil
Salt & Pepper to season patties
In a large bowl, combine ground beef, minced jalapeno, shallot, adobe sauce, chili powder and egg whites until well-mixed.
Form 4 square burger patties. Add 2 teaspoons olive oil to a skillet over medium heat and pan fry burgers 4-5 minutes on each side for medium well.
Heat separate cast iron skillet and spray with olive oil cooking spray. Cut one tortilla lengthwise and widthwise and place in pan. Next, place 4 pieces of thinly sliced pepperjack cheese down on each tortilla piece.
Place the four burgers down on tortilla wedge.
Place the other 4 cheese slices on the tops of the burgers. Slice the other tortilla into fourths and place on top of burgers. When cheese has melted on the bottom tortilla, flip and allow cheese the melt on the other side.
Remove from pan, plate, and top with pico de gallo salsa.
Servings: 4 * Calories Per Serving: 350 * Fat: 16.8 g * Carb: 8.6 g * Fiber: 4.7 g * Protein: 38 g * Sugar: 0.8 g * Sodium: 431 mg * Cholesterol: 105 mg
Pico de Gallo:
1-1/2 Tablespoons of Cilantro, chopped
3 Roma Tomatoes, chopped
1/2 white onion, chopped
Juice of 1 Lime
Pinch of Sea Salt
Pinch of Pepper
Mix all ingredients in a bowl. Pop in the fridge while preparing the burgers so ingredients can marry.
Servings: 4 * Calories Per Serving: 17 * Fat: 0.1 g * Carb: 4.2 g * Fiber: 1.0 g * Protein: 0.7 g * Sugar: 2.2 g * Sodium: 62 mg * Cholesterol: 0 mg