The Ultimate Slimming Eats Mexican Burgers - tender juicy burger stacks, topped with melted cheese, caramelized onions, ripe tomatoes and mashed avocado.
You fancy a burger night but have already used your healthy extra b choice, what do you do?
Make these amazing Mexican Burger Stacks, you seriously won't miss the bread with this mouthwatering dish.
I love burgers, and boy I have had some amazing ones in my time. The best one has to be the signature peanut butter and jelly burger I had at a local burger joint here in Ontario, Canada where I live. It sounds totally bizarre and I was a bit apprehensive choosing it from the menu, but many friends had rated how amazing it was, so I knew I just had to try it and well after that first bite, I was totally hooked.
For the burgers, the beef patties are sourced locally from grass-fed cattle and they taste absolutely amazing. Never would I have thought to pair up a burger with some creamy peanut butter, but the jam was pure genius, not just your regular jam, but a spicy sriracha strawberry jam, along with bacon, pickles and jalapenos that created a flavour sensation in your mouth. It was seriously amazing.
Also at the burger place, they have the great option of choosing your burger bunless, and to be honest, with the number of amazing toppings you can choose from, it seems a perfectly valid choice to not need or want the bread.
I love creating bunless burgers at home too, and the kids have become used to them, choosing their own toppings to stack them up high.
One of my favourites to create at home is these delicious Mexican Burgers. Paired up with a mixed salad and this amazing Mexican Rice, it's the perfect combination.
But if you don't fancy rice, there are heaps of other great sides you could pair these Mexican Burgers with, such as:
- Garlic and Herb Potato Wedges
- Spicy Wedges
- Perfect Chips
- Sweet Potato Fries
- Butternut Squash Fries
- Crispy Golden Potatoes
- Garlic Hasselback Potatoes
or check out my FULL RECIPE INDEX with over 700+ delicious Slimming Eats Recipes - fully searchable by meal type, ingredients etc
To chop the vegetables for the burgers, I use a mini food processor, like this Ninja Professional Stackable Chopper, you want the vegetables nice and small so that the burgers hold together well, the great thing about adding vegetables too, s that it keeps the burgers lovely and juicy. Extra Lean Ground Beef because of the very little fat, can become quite dry quickly.
Once finely chopped, I add to a frying pan with a little spray oil, just to soften, and remove any excess liquid.
Then you combine it with the ground beef and form into patties. You can either form by hand or use a handy burger press and then I recommend chilling for a few hours, just to firm up, it will help them to hold their shape.
Rather than complete grill on a pan, I like to just sear each side until golden, then top with the cheese and transfer to the oven to finish off, until the burgers are cooked through and the cheese is all gooey and melted - yum!!!
The caramelized onion rings can be made in the pan alongside the burgers - so easy to make, just remove the skin from an onion and slice thinly into rounds, just place on the pan with spray oil and fry until lovely and caramelized on each side.
These Mexican Burgers are perfect finished off with some freshly mashed avocado. Check out my Avocados on Slimming Eats to find out more.
If you want to save some calories, try my pea guacamole - it's really yummy.
I prefer to just keep the avocado how it is, with a just a little bit of salt, but if you like more heat and want more of a guacmole. Then add some lime juice, chopped cilantro (coriander), 1 crushed garlic clove and a pinch of cayenne (more or less depending on how hot you like it).
HOW CAN I ADD A ⅓ VEG TO THESE MEXICAN BURGERS?
Some of the veg added to the burgers will count, but I also like to serve these with a mixed salad or crisp lettuce, cucumber, peppers and tomatoes.
WHAT KITCHEN ITEMS DO I NEED TO MAKE THESE MEXICAN BURGERS?
- Kitchen Scales
- Mini Food Processor
- Measuring Spoons
- Large Mixing Bowl
- Baking Tray
- Parchment paper
- Spatula
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Frying Pan
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Recipe Card
Mexican Burgers | Slimming Eats
This recipe is gluten free, Weight Watchers friendly
WW Smart Points - 9
Ingredients
- 455g/1lb of extra lean beef mince
- half a small red pepper, finely chopped
- 1 jalapeno, seeds removed
- 1 small onion
- 2 cloves of garlic, crushed
- 2 tablespoons of tomato paste
- 2 handfuls of fresh coriander
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- few splashes of Tabasco sauce
- salt and pepper to season
- 120g/4oz of cheddar cheese
- 1 large onion, sliced into rings
- 2 large ripe tomatoes, sliced thinly
- 2 small avocados (168g in weight/flesh)
- spray oil
Instructions
- Add the onion, jalapeno and red pepper to a mini food processor and do a few spins of the blade until finely chopped
- Spray a frying pan over a medium high heat with some spray oil
- Add the onion, pepper and jalapeno and cook for a couple of minutes to soften. Remove and set aside to cool.
- Add the garlic and coriander to the mini food processor and again do a couple of spins of the blade until chopped.
- Add to a large bowl with the onion, pepper, mince, paprika, cumin, tomato paste, tabasco sauce and season with salt and black pepper. Mix well to combine.
- Then form into 4 equal size patties, and refrigerate for a couple of hours in possible.
- Preheat oven to 200c or 400f (gas mark 6)
- Spray a frying pan with some olive oil, and lightly brown the burgers on each side till golden.
- Place on a baking tray lined with parchment paper
- Top each burger with the cheese and then place in the oven until cheese on top is melted and burgers are cooked through (approx 12-15 mins).
- While the burgers are in the oven, add the onion slices to the pan with some more spray oil and fry until caramelized on each side.
- Add the avocado flesh to a bowl and mashed with a fork, season with salt.
- Top each burger, with a caramelized onion ring, fresh slice of tomato and a ¼ of the mashed avocado.
- Serve with your choice of sides - enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield
4Serving Size
1 burger stackAmount Per Serving Calories 372Total Fat 21gSaturated Fat 8.8gCholesterol 97mgSodium 354mgCarbohydrates 15.8gFiber 5.7gSugar 3.9gProtein 34.8g
Recipe Card
Mexican Burgers | Slimming Eats
This recipe is gluten free, Weight Watchers friendly
WW Smart Points - 9
Ingredients
- 455g/1lb of extra lean beef mince
- half a small red pepper, finely chopped
- 1 jalapeno, seeds removed
- 1 small onion
- 2 cloves of garlic, crushed
- 2 tablespoons of tomato paste
- 2 handfuls of fresh coriander
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- few splashes of Tabasco sauce
- salt and pepper to season
- 120g/4oz of cheddar cheese
- 1 large onion, sliced into rings
- 2 large ripe tomatoes, sliced thinly
- 2 small avocados (168g in weight/flesh)
- spray oil
Instructions
- Add the onion, jalapeno and red pepper to a mini food processor and do a few spins of the blade until finely chopped
- Spray a frying pan over a medium high heat with some spray oil
- Add the onion, pepper and jalapeno and cook for a couple of minutes to soften. Remove and set aside to cool.
- Add the garlic and coriander to the mini food processor and again do a couple of spins of the blade until chopped.
- Add to a large bowl with the onion, pepper, mince, paprika, cumin, tomato paste, tabasco sauce and season with salt and black pepper. Mix well to combine.
- Then form into 4 equal size patties, and refrigerate for a couple of hours in possible.
- Preheat oven to 200c or 400f (gas mark 6)
- Spray a frying pan with some olive oil, and lightly brown the burgers on each side till golden.
- Place on a baking tray lined with parchment paper
- Top each burger with the cheese and then place in the oven until cheese on top is melted and burgers are cooked through (approx 12-15 mins).
- While the burgers are in the oven, add the onion slices to the pan with some more spray oil and fry until caramelized on each side.
- Add the avocado flesh to a bowl and mashed with a fork, season with salt.
- Top each burger, with a caramelized onion ring, fresh slice of tomato and a ¼ of the mashed avocado.
- Serve with your choice of sides - enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
If you wish to share this recipe, then please do so by using the share buttons provided at top of this post.
DO NOT COPY AND/OR PASTE FULL RECIPES OR SCREENSHOTS OF ANY CONTENT FROM SLIMMING EATS TO ANY SOCIAL MEDIA OR WEBSITE, IT IS STRICTLY PROHIBITED.
ALL IMAGES AND CONTENT ON SLIMMING EATS ARE COPYRIGHT PROTECTED
Nutritional information etc are an estimate and are to be used for informational purposes only. Ingredients can vary in values from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate values yourself by the ingredients you use and the tools provided to you as a member of the programme you are following.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free, soy-free and/or dairy-free, for example). Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.
Nutrition Information
Yield
4Serving Size
1 burger stackAmount Per Serving Calories 372Total Fat 21gSaturated Fat 8.8gCholesterol 97mgSodium 354mgCarbohydrates 15.8gFiber 5.7gSugar 3.9gProtein 34.8g
Amy Duckworth says
These look delicious! At what point do you put the cheese in?
Roxy says
Hi. Can you freeze the burgers? X
Siobhan (Slimming Eats) says
yep the burgers should freeze fine.
Canan says
Made these for dinner last night. They were absolutely delicious. Forgot to cook the caramelized onions, however they were very tasty without them.