with Fresh Salad
Get all the fun of a jalapeño popper from a burger patty! This carb-smart meal features juicy and tender beef patties stuffed with a decadent filling of cream cheese, jalapeños and cheddar. Spring mix and toppings of zippy red onions, tomatoes and spicy mayo balance out this meal. Who said low-carb meals aren't exciting? Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Ground beef • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Jalapeno pepper • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat). Ingredients: Ground beef • Roma tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Red onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Jalapeno pepper • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat).
Allergens
Utensils
Tags
Ground Beef
250 g
Tomato
2 unit(s)
Spring Mix
113 g
Red Onion
0.5 unit(s)
Jalapeño
1 unit(s)
Panko Breadcrumbs
0.165 cup
Cheddar Cheese, shredded
0.25 cup
Cream Cheese
2 unit(s)
Spicy Mayo
2 tbsp
White Wine Vinegar
2 tbsp
Oil
1.5 tbsp
Sugar
1 tsp
Salt
0.375 tsp
Pepper
0.125 tsp
- Thinly slice tomato.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch rounds. Separate into rings.
- Thinly slice half the jalapeño into 1/4-inch rounds, removing seeds for less heat.
- Core, then finely chop remaining jalapeño. (TIP: We suggest using gloves when prepping jalapeños.)
- Add vinegar, jalapeño rounds, onions, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) water to a small pot. Season with salt.
- Bring to a simmer over medium-high. Cook 1-2 min, stirring often, until sugar dissolves.
- Remove from heat.
- Transfer pickled jalapeños and onions, including liquid, to a small bowl.
- Set aside in the fridge to cool.
- Meanwhile, combine chopped jalapeños, cream cheese and half the cheddar cheese in another small bowl. (NOTE: This is your patty filling.)
- Combine spicy mayo and 1 tsp (2 tsp) water in a third small bowl. (NOTE: This is your spicy mayo sauce.)
- Add beef, half the panko (use all for 4 servings) and 1/4 tsp (1/2 tsp) salt to a medium bowl. (TIP: If you prefer more tender patties, add an egg to the mixture.)
- Season with pepper, then combine.
- Form into four (8) 4-inch-wide patties. Divide patty filling between 2 (4) patties, then top with remaining patties.
- Firmly pinch edges of patties together to seal in filling, then gently reshape into rounds.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.)
- Sear 2-3 min per side, until golden.
- Remove from heat, then transfer to a parchment-lined baking sheet. Sprinkle remaining cheese over patties.
- Roast in the top of the oven for 6-9 min, until cooked through.**
- Meanwhile, to a large bowl, add 1 tbsp (2 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then whisk to combine.
- Add spring mix, then toss to coat.
- Drain pickled jalapeños and onions, then discard remaining pickling liquid.
- Divide salad between plates.
- Top with tomatoes, patties and pickled jalapeños and onions.
- Drizzle spicy mayo sauce over top.
620
kcal
Calories
46
g
Fat
15
g
Saturated Fat
17
g
Carbohydrate
9
g
Sugar
3
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
910
mg
Sodium
1
g
Trans Fat
800
mg
Potassium
175
mg
Calcium
4
mg
Iron
