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
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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
- Santoku Knife (perfect knife for chopping veg)
- Wooden Spoon
- Frying Pan
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