Spice up your Cinco de Mayo with keto taco cheeseburgers! Everything you love about keto tacos made into a burger. These Mexican inspired low carb burgers are easy, kid friendly, and only 1.5 net carbs each!
Cinco de Mayo is one of my favorite days of the year! This Cinco de Mayo, I am celebrating with these Mexican inspired keto taco cheeseburgers!
As much as I adore Cinco de Mayo, I do not like actually going out to celebrate (aka eat tacos) because the restaurants are always so darn busy! I’ll usually fix us a big spread at home to enjoy instead.
In my last post, I mentioned that I was inspired for grilling season by my good friend, fellow blogger, and grill boss Lauren. Well, I went out and purchased a new grill and fired that baby up for this recipe!
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Grilling is one of my favorite ways to make food, actually. But only when it’s warm. Ain’t no way I’m standing outside in the snow to grill a steak.
Grilling is simple, it’s quick, and it’s virtually zero clean-up! Yasssss, honey!
Essentially, grilling is no different than cooking on a gas stove, you’re just outside.
Asso, you can get a decent grill for a very affordable price. We don’t have a huge space for a grill, and I’m kind of a novice griller, so I bought a Weber for less than $400.
how to make these easy Mexican keto cheeseburgers
What is a Mexican cheeseburger, you ask? Well, it’s kind of like a taco but in burger form! I guess we could also call these keto taco burgers.
You will prepare and assemble these burgers just like any other patty. I find it’s best to mix burger patties with your hands, instead of a spoon or spatula, because it’s easy to overwork the meat with a utensil.
Overworked meat = tough burger. Yuck!
Once you’ve added all of the ingredients to a large bowl, use your hands to gingerly combine everything with the meat. If touching raw meet grosses you out, order some food grade disposable gloves on Amazon to wear while you prep!
The “secret” ingredient in these burgers is the chipotle hot sauce. I discovered this sauce pretty recently and it adds the perfect amount of smokiness without adding heat. Soooo good!
Form your meat into 5 balls. Pat out the balls into thick patties. I like to smash the ball in between my palms and then cup my hands around the patty to even it out a little bit.
Don’t worry about striving for perfection here. Since these burgers are stout and have filler (peppers), there is no need to make a thumbprint in the middle. They should retain their shape nicely on the grill. But, if it makes you feel better to leave your mark, go for it!
Fire up your grill to medium high heat, for me that was about 550 degrees, and cook your burgers about 4 to 5 minutes per side for a medium to medium well burger.
When you go to flip your burgers, they should release easily from the grates. If they feel like they’re sticking, give them a little more time to create a nice char.
Finally, add your cheese slices, close the lid, and let it melt for a few seconds. I used Monterey Jack and cheddar on mine but pepper jack or American cheese would be equally delicious!
Of course, it’s always good practice to let your burgers rest a few minutes before digging in. You want those juices to soak back into the burger!
¡vamos a comer!
I ate my burger on top of a bed of mixed greens but you really can’t go wrong with a lettuce wrap, low carb burger bun, or even nothing at all!
I mixed up a little sour cream, salsa, and ketchup to make a Mexican style ketchup. It was fantastic and the perfect accompaniment to these keto Mexican cheeseburgers!
Of course, avocado slices, slasa, onion, tomato, and jalapeños work great on these as well! If you’d put it on a taco, you could definitely put on these keto taco burgers!
This recipe is definitely kid friendly too! My oldest, she’s 8, said “these are one of the best burgers ever”. Anyone who’s lived with an 8 year old knows they don’t hand out compliments about dinner too frequently.
I hope y’all enjoy these easy keto taco burgers as much as we did! Don’t forget the low carb margarita and sombrero for the full Cinco de Mayo experience! Ole!
- 1.5 pounds ground beef
- 2.5 ounces diced red bell pepper
- 1 jalapeño, seeded and diced
- juice of 1/2 lime
- homemade taco seasoning
- 1/2 to 1 tablespoon chipotle hot sauce (I used this)
- 5 slices Monterey Jack cheese (optional)
- To a large bowl, add the beef, peppers, lime juice, taco seasoning, and hot sauce. Use your hands to work the ingredients into an even mixture. Be careful not to over mix.
- Divide the mixture into 5 even balls. Pat together between your palms to form an even burger patty.
- Preheat a grill to medium high heat, about 550 degrees. When the temperature is reached, add the patties to the grill. Close the lid and let cook 4 to 5 minutes. Flip and repeat. If the burger does not loosen from the grill grate easily, let cook a few more seconds before trying to flip.
- Add the cheese slices to the top of the burgers, close the lid, and let melt for 30 to 60 seconds.
- Transfer the burgers to a plate and let rest 5 minutes before serving.
Mexican Ketchup: mix 2 tablespoons sour cream, 2 tablespoons low carb salsa, and 3 tablespoons zero sugar ketchup, and the juice of 1/2 lime in a small bowl. Stir to combine. Use as dipping sauce or topping for burgers, tacos, or chicken.
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Nutrition Information:Yield: 5 Serving Size: 1 burger
Amount Per Serving: Calories: 313 Total Fat: 22g Carbohydrates: 2.3g Fiber: 0.7g Protein: 26.5g
All text and images Copyright Anna Hunley for Keto In Pearls. Link shares are encouraged and appreciated. Please share this recipe by sharing a link, not a screenshot. Copy and pasting the full recipe to websites or social media is strictly prohibited. Written permission must be requested to share photos and text.