Copycat Monterey Melt Burger

I love it when restaurants low carb regular menu items for me without making an act of congress out of it. I always get a smile when we eat out at Whataburger. I have my order memorized. "Monterey Melt, not the meal, no bread. Please put all the other fixings on and put the Jalapeno Ranch in a cup. I would like a side of shredded lettuce to replace the bun. I know, it doesn't usually come with lettuce, so could you please add that for me?" I always get what I want. Sometimes the dressing is in a styrofoam cup, sometimes a ready made container. It is always delicious, and no order taker has ever been annoyed. Granted, it takes some longer than others to get that side of lettuce added. If you don't have Whataburger in your area of the world, then I am truly sorry. But then, you can make this copycat version of mine. Win!

I had a hankering for one of these burgers the other day. Yes, I can say "hankering" because I am from Oklahoma. Translated, it means craving or desire. But it was my only day during the week that I didn't need to leave the house. Woohoo, a no make up day for me. I had the choice of letting the world see my dark circles and age spots, or try to make it myself. You can tell which won. A couple of my students still talk about the day I didn't come to school with my makeup on. No, I don't wear a lot of make up, but my eyes definitely benefit from a good dose of mascara and eyeliner. That's another subject. Lunch is more important now.

So...lately I have been experimenting with sheet pan recipes. Now that we are just two, once sheetpan can easily cook our entire meal. I could never have done that with three teenage boys at home. The thing about the peppers on the Monterey Melt burger at Whataburger, is the texture. The are soft and lightly browned. Done like they were not in a hurry with a hot griddle. (Guess who usually hurries that step) They definitely benefit from a good dose of fat. So I thought the idea of peppers and onions baking on a sheet pan with the burger patties would work. Wow. It was awesome. And so easy. I even started with frozen patties.

Copycat Monterey Melt Burgers

4 - 1/4lb  80/20 ground beef patties

1 green bell pepper

1/2 onion

smoked sea salt to taste (or regular salt)

1/4 cup prepared Ranch dressing

1/4 tsp Chili Dawgs Jalapeno Seasoning

2 slices Monterey Jack Cheese 

2 slices American Cheese

Prehat oven to 350 degrees. Place beef patties on a rimmed cookie sheet. Slice pepper and onions into thin strips. Place vegetables around burgers. Bake for about 30 minutes. Toss veggies in the rendered beef fat and turn burgers at the 15 minute mark.

While the beef is baking, prepare the dressing. In a small bowl, combine Ranch Dressing and Jalapeno spice. Flavor will intensify as it sits.

When burgers are cooked through, plate the patties. Top with cheese slices and surround with peppers. Drizzle dressing over all.

Serves 1 or 2: each patty with fixings: 332 calories   4 net g carb

This is the seasoning mix I used to get a dressing that tastes exactly like the one at Whataburger. (it has more than just jalapeno in it) See the Chili Dawgs site for more info. No, I am not getting paid or product for this one. I just like it.

You might want to pick up the green chile version too for a recipe in the  April Diner News. Hint. Hint.





Now one little thing about the cheese. The burgers have one slice of each, but they use a thinner patty than I did here at home. You could go half and half on each burger. My hubster eats two, so it is easy to give him both. I think they would be cute half and half--I would break on the diagonal. Of course, you can use any cheese you like. Mine was actually Cheddar in the photo.

Now I get it. Some of you are going to balk at the idea of baking a burger in the oven. I promise, this works. As long as you have a good quality beef and don't overcook, it is going to be moist. No tough sear necessary. The peppers and onions are soft and flavored superbly with the beef fat. Just adjust your salt and pepper and use as much or little of the dressing as you like. Afterall, I have mine on the side.

So there, no super fancy meal here. No winning the Pinterest superstar meal. Just a yummy way to satisfy a specialty burger craving. I am trying to enjoy spring break without too much work. Progress reports are due. The weather has been chilly after weeks of sun and warm weather. Grr. That is not going to help the kids settle in after break. This is the time of year we teachers burn out and kids get extra squirrely. Still, I will be so proud at graduation. I hope you are doing things that make you proud too.

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http://amongfriends.us/24-7-LCD.php

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Happy Canada Day! The Canadian Pork Burger and info on the July Diner News

Today, July 1st,  is Canada Day! Hope my neighbors to the north are having a wonderful holiday. When I was at the teachers' conference last week, I listened to a very interesting speaker sharing the differences between the US and Canada. We share a lot, but many things are different. In honor of the day, I offer my version of a Canada Burger. Yum. Ground pork filled with cheese and topped with an amazing maple glaze. I tried it out on the boys and they loved it, even though we are pretty darn southern.

This July, the Diner News has all sorts of recipes featuring ground meats. I have to admit, I really on ground beef, chicken and turkey for some of our favorite meals. Ground meats are easy to cook and versatile. This issue of the news is loaded with new recipes. Lots of variety in there! Order it here. The Kung Pao Chicken Meatballs are spot on in flavor. The Firecracker Chicken Meatballs will be the hit of the party. I also put some burger making secrets in there. You will just have to order the July issue to find out more.

Canadian Pork Burgers

My son loved these, and he is a burger specialist!

1 lb ground pork

3/4 cup shredded Cheddar Cheese

1 egg

2 tbsp coconut flour

1 tbsp chia seeds

1 tbsp prepared mustard

1 garlic clove, minced

1/2 tsp  salt

1/2 tsp dried sage

1/2 tsp maple flavoring

1/4 tsp pepper

Sauce:  Mix 2 tbsp mustard, 2 tbsp sugarfree pancake syrup, and 1 tsp cider vinegar

Combine pork, cheese, egg, coconut flour, chia seeds, garlic, salt, sage and pepper. Form mixture into patties and place on and outdoor grill or contact grill. After grilling ten minutes, brush with sauce. Remove from grill when internal temperature reaches 160 degrees.  Brush another layer of sauce over the top of the burger. Excellent with coleslaw.

                                                                                                                 Serves 4:  448 calories    3 net g carb

Of course, ground meats are not just for patties; they are also wonderful for skillet dishes, meatball, meatloaves and sausages. I have recipes for all that inside. And not just beef--turkey and chicken and pork. Asian to Tex Mex. It's all good. Take a sneak peak:

Cowboy Cannonballs

Caballero Stuffed Pablanos

Chicken Zucchini Patty

Chicken Parmesan Meatloaf

Coconut Curry Turkey Meatballs

Smash Burgers

Kung Pao Chicken Meatballs

Buffalo Chicken Patty

Pork Stir Fry Bowl

Firecracker Chicken Meatballs

Lemon Dilly Turkey 

Cajun Meatloaves in Pepper Rings

Longganisa Sausages

http://www.247lowcarbdiner.com/html/newsletter.html

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles,  A Table for Two here

Lemon Dilly Turkey Burgers

I love lemon. Not so much turkey. To me, it needs a little help. Like lots of flavor infused into the meat. For summer, lemon and dill to the rescue!  These are the perfect light and tasty summery burgers. Fresh herbs, citrus, spinach and goat cheese. Totally forget they are turkey. Delightful flavor! I started out to go with a Greek burger theme. That's what I was thinking when I bought the goat cheese. But then, I started thinking lemon. And more lemon.

These little patties taste wonderful and they are pretty too.  A dollop of mayo in the meat mix keeps the lower fat turkey nice and moist. It is also an excellent carrier for the lemon oil. You have your choice here. I used my Simply Organic Lemon Oil Flavoring. (You might choose to add a drop or two of lemon essential oil, if you are one who opts to use therapeutic grade oils with foods which contain fat.) If you can't find my brand at the health food store, go for the Frontier brand. You can order it in my Amazon Store and help us out a bit.The lemon flavor makes the dish. I often don't have fresh lemons, so I keep lemon flavoring handy. Concentrated flavor with so many uses!

I used fresh dill and basil from my herb pots. You can use dried if you like. The goat cheese is super creamy, making a nice contrast of texture. You could sub feta if you prefer. One word of warning. Don't try to shape these patties by hand. The mixture is a bit wet. Just use a spoon to mound the meat mixture on the skillet. The secret is to have a nice hot skillet and to not try to flip the patties over too soon. They will be a little crumbly, so use caution or you will have a scramble. A contact grill that cooks from both sides would be an excellent option too. I just used my non stick skillet.

Lemon Dilly Turkey Burgers

1 lb ground lean turkey

4 oz goat cheese crumbles with basil and sun dried tomatoes

1/2 cup diced fresh spinach leaves

1/4 cup diced red bell pepper

3 sprigs fresh dill weed or 1/4 tsp dried

4 basil leaves or 1/4 tsp dried

1 tsp lemon pepper

1/2 tsp garlic powder

1/2 tsp salt

1 tbsp mayonnaise

1/2 tsp lemon flavoring (or 2 drops oil)

1 tbsp refined coconut oil

In a medium bowl, combine turkey, goat cheese, spinach leaves, red bell pepper, dill, basil, garlic powder and lemon pepper. In a very small bowl, combine mayonnaise and lemon flavoring. Stir into meat mixture. Divide the mixture into 8 mounds.  Heat coconut oil in a nonstick skillet until hot. Use a scoop to  mound the meat mixture  on the surface of the skillet, pressing the patties into shape. Let brown for 4 minutes before carefully flipping. Cook the other side and additional 4 to 5 minutes or until cooked through.  Temperature should register 160 degrees.

Serves 4:  317 calories  2 net g carb (3)

This month, I am working on ground meat recipes for the Diner News. This one will be in there, but I have lots more coming too. Beef and chicken, pork and turkey. Having been out of town, I am running behind a bit. The hubby will be getting some good experiments the next couple of weeks. Hope they all work out. He had his all you can eat ribs for Father's Day today, so he should be ready for about anything! Or he may not eat again until mid week!

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here

Banh Mi -- International Flavor, No Bun!

This is a pretty popular sandwich in the food truck world. Slow roasted pork, infused with soy, lime, garlic, ginger, chili and 5 spice. Top that awesomeness with crunchy pickled veggies and jalapenos. No wonder the lines at the food truck are a block long. This Vietnamese specialty is not my mama's sandwich.

Of course, in my low carb kitchen it is not a sandwich at all. I made these into lettuce wraps. So good! I checked out several recipes and combined a few. Some of the purists use a pork pate as well as the shredded pork. I did try the suggestion of using potted meat product. Umm. No. I gave it a good shot, but this is simply better without that rather weird ingredient. (Just a little too much like cat food for my tastes)

Bahn Mi

3 lb pork butt, cut into about 2-inch cubes (don't trim off the fat)

4 cups water

3 tbsp soy sauce

2 tbsp lime juice

2 tbsp cider vinegar

2 tbsp erythritol/ stevia blend

1 tbsp fish sauce
2 tsp garlic powder

1 tsp ground ginger
1 tsp chili paste

1 tsp Chinese 5 spice powder

Combine all ingredients in a Dutch oven. Braise over medium heat, uncovered until all liquid evaporates, ab out 1—1 1/2 hours. When liquid is gone, place a lid on the pot and move it to a 300 degree oven. Bake an additional 45 minutes, stirring half way through. Remove from oven and let cool. Shred meat.

While the meat is cooking, make the pickled vegetables. 

Pickled Vegetables:

1/2 red onion, sliced thinly

3-4 radishes, sliced into matchsticks

1 carrot, cut into matchsticks

1/4 cup vinegar

1 tsp soy sauce

1 tsp erythritol

1/2  tsp fish sauce

1/4 tsp chili paste

Combine all ingredients, chill 1-2 hours.

Serve the meat wrapped in a Napa Cabbage leaf with pickled veggies and sliced fresh jalapeno.             

Serves 8:  395 calories   3 g carbs

This would be just as good as a salad with the meat and veggies over chopped napa cabbage. In fact, I ate it that way for lunch today. Lots of grading getting done. No drips into the computer!  This is really a good flavor profile. My hubby left off the jalapenos. He usually doesn't care for pickled veggies, but liked these. They really do make the dish!

We have had a lot of fun exploring the new cuisines of the food truck craze. We went to a festival, but sadly couldn't eat most of the offerings. When you go, be sure to snap photos of the menu boards. That way you can re-create low carb versions of the ones that interest you the most. I loved the easy to prepare hot dog selection. The lastest craze is cream cheese on them. And don't limit yourself to weiners. Think brats, sausages and hot links too. I am finding more and more with very low carbs, thus fewer fillers. Great for quick summer meals when you don't want to heat the house.

Check out the offerings in the June issue of the 24/7 Low Carb Diner News.  Order and get a whole year of monthly issues for just $6. 

Peanut Butter Bacon Sliders

Slider Buns

Tulsa Dogs

Ninja Nachos

Italian Joe Sausage Dog

Greek Chicken Souvlaki

Bacon Wrapped Onion Bombs

Georgia Peach Dog

Barbecue "n" Beer Pulled Chicken Sammies

Whiskey Barbecue Sauce

Seattle Brat Dog

Green Dragon Bacon Skewers

Jalapeno Peach Relish

 Order the News

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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Order my original e-book or the latest version for couples and singles,  A Table for Two here

Ultra Sriracha Barbecue Sauce and the Ultimate Man Burger

If you happen to have the Classic Diner e-book, you  probably know that "Ultra" is kinda my code word for beer. We Marshalls are not beer drinkers, but I do seem to appreciate it in cooking now and then. Beer as a marinade in my Ultra Chicken is the bomb and has lots of great recipes. I call everything Ultra because Michelob Ultra is a very low carb brand choice. That and I just like the sound of it. My man also liked the Ultimate Man Burger. You decide if it is the man or the burger that deserves that description...

Gotta admit that the hubby was rather fearful when he saw me putting this sauce together. Not of the beer, but of the Sriracha. Don't worry--the heat is not a big deal here. If you like it, you can add some more even. You will have plenty of sauce for multiple burgers. You will want leftovers because this is good stuff!

This month's Diner News is all about "man food." This sauce is in the newsletter, and let me tell you--it's perfect man food. So many complex flavors going on here, but remarkably easy to make. This sauce will be great on burgers, brisket, pulled pork, you name it. We used burgers. Yes, from frozen patties, but an upgrade would be even better. But if you are like us, and some meals need to be easy fix--this sauce will take those preformed patties to wonderful places. Cook the burgers on the grill, baste them with this sauce. Then just fry a little bacon and saute some onion for topping and you are ready for the Ultra experience.

Ultra Sriracha Barbecue Sauce

8 oz tomato sauce

8 oz Ultra Michelob or any light beer

1/3 cup soy sauce

1/3 cup granulated erythritol blend sweetener

2 tbsp Worcestershire sauce

2 tsp smoked paprika

1 1/2 tsp Sriracha sauce

1 tsp garlic powder

1 tsp onion powder

1/8 tsp stevia powder (or 2 tsp granulated sweetener of choice)

1/2 tsp glucomannan (m.o.l.)

Combine all ingredients except glucomannan in a saucepan. Stir well and simmer on the stovetop over low heat for 10 - 15 minutes. Add the glucomannan to the sauce. Use a stick blender to make sure sauce is free of clumps.  Adjust the amount of glucomannan as needed.  (xanthan gum can also be used)

Sauce is 2 tbsp serving = 25 calories 3 net g carb

We are eating good around here this month. Bet ya wanna know what other manly meals we are enjoying. But you will just have to wait til the April Diner News comes out. Hubby's team--the Razorbacks of Arkansas-- is out in March Madness, but my Sooners are in the Sweet 16. It may be time to come up with some game treats too. Spring break is over for me--again I didn't get everything done that I wanted to. I always try to fit so much in that week. But spring is here and I do love that.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

Order my original e-book or the latest version for couples and singles,  A Table for Two here.  

Among Friends Thursday --My Bacon Cheeseburger Soup and Jennifer's Cheese Biscuits

Cheesy, yummy, no inclination this meal could ever be low carb! A long time ago a reader asked me for a recipe for Cheeseburger Soup. Most of the ones I found were really more like vegetable soups--nothing really akin to the All American Cheeseburger. I changed that! This has all those burger tastes--even pickles and mustard. It works, even if it sounds a little odd. If you don't like pickles, leave them out. I know for some folk, pickles on a burger go straight to the trash--my mom for one.

BACON CHEESEBURGER SOUP

What do you like on your burger? Put it in a soup bowl and enjoy!

¹/₂ pound bacon (250 g)

2 pounds ground chuck (0.9 kg)

 ¹/₄ cup onion, chopped (60 mL)

32 oz beef broth (1 kg)
14.5 ounce can diced tomatoes (411 mL)
2 dill pickle spears, diced finely

3 tbsp mustard (30 mL)
3 tbsp sugarfree ketchup (30 mL)
1 teaspoon liquid smoke (5 mL)
¹/₂ teaspoon xanthan gum (2mL)
8 oz American cheese slices (250 g)
4 oz cream cheese (125 g)

In a large skillet, fry bacon then set it on paper towels to cool. Brown ground chuck with the chopped onion. Drain fat.

Add meat and onion mixture, broth, tomatoes, pickles, mustard, ketchup and liquid smoke to a Dutch oven. Cook over low heat about thirty minutes. Remove one cup of soup and add xanthan gum. Blend it in a bullet style blender until thickened. Return it to the pot and stir.

Cut cream cheese into cubes and add to the hot soup, stirring until combined. Add American cheese slices and stir until they are melted in.  Crumble reserved bacon and add it to the soup just before serving.

8 servings  549 calories  4 net carbs     21 g fat

The best way to round out the soup supper is to add a salad--afterall, I did not add the lettuce to the soup. Also great is another addition from the Low Carbing Among Friends Cookbook. Jennifer's Cheese Biscuits. I promise you that these are better than any old hamburger bun! In combination, this meal is a huge favorite.

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

Order our books at: 
http://amongfriends.us/24-7-LCD.php

Love the recipes I share on this blog? My ebook helps you plan and prep to stay healthy 24/7.   http://www.247lowcarbdiner.com