This Green Mexican sauce showed up at my house one day and sat for a few weeks. I would see it in the cupboard and think, “I should make a burrito bowl or something with that”….and then I would forget about it again. Another couple days would go by, I’d see it again, and go through the whole spiel in my head again.
The other day, though, I used some! Personal victory!
I was making burgers and had no idea what to do with them and when I was going through the cupboards, looking for inspiration, there was the sauce. All righty then.
- 1 lb ground beef
- 3-4 TB Green Mexican sauce
- ¼ cup of shredded cheddar cheese
Mix well in a bowl and portion out into 4-6 burgers. Cook ’em how you like ’em. I pan fried mine because it was screaming hot outside and I had no interest in cooking myself as well as the burgers.
The cheese I used because I had it shredded from another recipe. It was a fine shred and you can see the little flecks of cheese throughout the burgers, which I thought was kind of awesome….love cheese….a lot.
I wouldn’t add too much more of the sauce to the burger mixture unless you’re going to add a binder – bread, crackers, oatmeal, breadcrumbs, panko. Too much and the burgers will be too wet to stay together in a patty – particularly on the barbeque. To get around this restriction, I just dumped some on my finished burger instead of other condiments. 🙂
The sauce has 1 net carb per 2 tablespoons, so it’s very keto and low carb friendly – wrap your burgers in lettuce instead of a bun and you’re golden.