Whether you cook the burgers for this green chili-accented burger recipe in the oven or on the grill, we can guarantee you three things: the final meal is delicious, easy (with just 5 ingredients!), and fantastically keto! Fresh from The DIRTY, LAZY, KETO 5-Ingredient Cookbook, it comes with a promise from author Stephanie Laska: “Romaine boats are surprisingly sturdy. Even when filled to the brim with cheesy queso, they still won’t leak or fall apart! Perhaps due to novelty (or crunch), my kids actually prefer romaine leaves over hamburger buns. I make it a point to use them for all sorts of meals—sandwiches, tacos, wraps. No matter what your age, you’ll have fun filling and eating this appetizing cheeseburger boat.”[Excerpted from The DIRTY, LAZY, KETO 5-Ingredient Cookbook by Stephanie Laska and William Laska. Photographs by James Stefiuk. Copyright © 2021 by Stephanie Laska and William Laska. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.]
Slip ’n’ Slide Queso Burgers
Ingredients List
- 4 85% lean beef burger patties
- 4 oz can mild green chilies, drained and chopped
- 1/2 cup store-bought queso blanco dip (cheese dip) or other low-carb queso dip
- 4 large leaves romaine lettuce
- 1 large beefsteak tomato, sliced
Instructions
- In a large skillet over medium heat, cook all patties 5 to 7 minutes on each side. Using a spatula, cut patties in half. Remove from the pan and set aside.
- Drain the fat from the skillet, add chilies, and sauté 3 to 5 minutes.
- In a small microwave-safe glass bowl, microwave the queso 1 minute. Stir.
- Lay the romaine leaves on four dinner plates and fill each with equal amounts hamburger, chilies, queso, and tomato. Serve warm
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Why use lean beef? Lack of taste and lack of filling nutrients.
Good point! This recipe hails from a cookbook we like, thus we didn’t create it. We’re just sharing it with you. That said, by all means use higher-fat ground beef if desired. Just be sure to recalculate your macros accordingly!