Tastiest Low Carb Hamburger Recipe
Any seasoned low-carb or carnivore person knows that all you need to do to turn something that’s high-carb into low-carb is to simply remove the bread!
That is exactly the case with burgers. It’s a no-brainer. Just use a fork and knife and you’re done.
But plain burgers, while really delicious, can get a bit repetitive, if not a little bit boring. Sometimes you need to spice things up.
Normally, we just adjust spices as necessary. A little hot pepper, or even “international” spices like Curry or Cumin. Most of the food we make is “improvisational.” Confident chefs have this characteristic!
Introducing Herdez Guacamole Salsa
We picked up some Herdez Guacamole Salsa recently – just for kicks.
It was used to “dip” whatever the meat of the day was.
Wow. Where has this Guacamole Salsa been our whole lives? A total flavor adventure! We recommend you pick some up wherever you can find it.
Anyway – we had a jar that was on its last legs in the refrigerator – and decided to use a few plops of it in our burgers for the night. Maybe two or three ounces in a little over a pound of 80% ground red meat.
I had no idea how it would come out. Smelled good while making it, that is for sure.
AMAZING! It took our burgers to a different place. Incredible how just a little bit of added ingredients can make such a big impact! What we really like about this way of preparing is that it is EASY PEASY.
Anyway here is the recipe.
- Meat: Any red ground beef – we used about 1.5lbs
- Herdez Guacamole Salsa: estimated 3oz. Adjust as necessary. However, we think too much would impact burger consistency.
- Salt & Pepper: to taste
- Onion Powder: a few shakes to augment flavor.
Not sure we need to tell anyone how to cook this. Cook it any way you see fit. All we can recommend is medium-rare or less. Over-cooking a burger is sacrilegious.
That’s it! Enjoy!
