Mexi-Burgers

Give me a burger any day and I’m happy, but I’m particularly happy when each and every bite is filled with flavor. That’s exactly the way it is with the Mexi-Burger.

Ingredients:

• Ground Beef
• Onion
• Fresh jalapeños
• Salsa
• Shredded cabbage
• Avocado
• Shredded Mexican blend cheese
• Mayo & Splenda (optional)
• Bun (I order my low carb buns from Low Carb Connoisseur)

Directions:

See this tool? It’s a holder-thingie from Pampered Chef (and it’s also available through Amazon.com). Your onions (or whatever) can’t squirm around on you if you use this to hold them, so that’s what I did when I shopped up my onion.

Mix the ground beef with the onions. Chop and de-seed your jalapeños. (No, the red ones aren’t hotter. That’s just the color they turn when I don’t get out to the garden quickly enough.)

What you’re looking at is a special hamburger stuffing device that I was trying out for the first time. Not sure I would use it in the future, but it did make a very perfect-looking patty. What you want to do is create a center well within which to put the filling for your burger, then top it with another slab of ground meat. Stand by and I’ll show you what I mean.

In the background you see a completed patty. It doesn’t reveal the fact that it has a secret inside, but we know it’s there. The center pic shows the Mexican blend cheese and the chopped jalapenos filling the center cavity. The final pic shows more meat being applied to cover the entire top.

The tool allow you to pat down the “lid” of the burger. I think I spaced out somewhere along the way and ended up with a muffin top of sorts. My two burgers were wildly different in thickness.

It was way too damn hot to cook on the grill, so I fired up my induction cooktop, got out one of the ceramic-coated nonstick skillets (because who has time to scrub pans?) and fried them up.

From there, it was a matter of creating my stack. I had sliced the middle out of a low carb hamburger bun. I placed shredded cabbage on the bottom bun, followed by the burger, then the salsa, then the avocado slices. I had warmed the bun and spread on mayo sweetened with a little Splenda, but I realize some of you believe mayo on a hamburger bun is a sacrilege, so be true to yourself. Well, actually, try it. You might like it. It was so good that I uttered a few Spanish phrases in celebration.