Low Carb Buffalo Chicken Burgers (with Cucumber Slaw)

Cucumber Slaw:
2 medium cucumbers, seeds removed and grated
2 Tbsp shredded carrot
2 Tbsp homemade mayonnaise
1 tsp Dijon mustard
Juice of 1/2 a lemon
1/2 tsp celery seed
1/2 tsp onion powder
1/4 tsp salt and pepper

Grill the patties for 5-7 minutes on one side. Flip the burger over and brush with additional buffalo sauce. Cook for another 5 mins or until cooked through.

Serve the burger on a lettuce leaf and top with Cucumber Slaw (to make the slaw combine all the ingredients in a bowl).

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I used the following ingredients for the stuffed hamburgers:

2 lbs ground beef (I used 80/20)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp Worcestershire sauce
Salt, to taste
4 tbsp of shredded cheese (or 4 pieces of cheese to fit the size of the hamburger–I used cheddar)
5 slice of bacon, diced and cooked (or in pieces)

Mix the garlic powder, onion powder, black pepper, and Worcestershire sauce into the ground beef.  Divide the ground beef into four equal parts.  Take each of the four parts and divide it in half (it will give you eight total pieces).  Form each piece into a patty 1/2″ thick.  Sprinkle 1 Tbsp of cheese and a quarter of the bacon onto one patty.  Top it with another patty and squeeze the two patties together to form a complete seal.  Repeat this for the remaining patty pairs (you will have four stuffed hamburgers).  Sprinkle the top of each patty liberally with salt (this will help form the crust)**.  Over medium high heat sear each patty (salt side down) for 3 to 4 minutes.  Sprinkle salt on the other side and flip each burger.  Sear for another 3 to 4 minutes or until the desired doneness is achieved.

**Another method would be to sprinkle the salt in the pan before searing the burgers.  Re-salt the pan before searing the other size.  I did not use any additional oil because the salt helps keep the hamburger from sticking to the pan.

Net Carb Count*:
Stuffed Burgers: 5 net carbs (for the entire recipe—add additional carbs for the toppings)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: This burger was so delicious and juicy!  The bacon and cheese helped keep the burger from getting dry and the salt helped create a tasty crust on the outside of the burger. One important rule to remember when making a burger is DO NOT squash the burger while it is searing.  It is best to just leave the burger alone and not touch it until it is ready to flip.  I repeat….LEAVE THE BURGER ALONE!  You’ll thank me later when you have a moist burger because all of the juices weren’t squeezed out by your spatula/hamburger turner!   Feel free to stuff your burgers with your favorite cheese/topping combination.  The possibilities are endless!!  Also, make sure you create a tight seal when you join the two patties together.   Mine came apart a little, but I didn’t lose the filling so it was still delicious.  If you are into grilling, these beauties can be made on the grill also.  I have no grilling advice for you though as I am…..grilling challenged.

Enjoy!

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