Low Carb Tortilla Burger Recipes

THE BEST BUNLESS BURGER RECIPE FOR LOW CARB BURGERS

Steps:

• Prep: Preheat grill and clean the grate.
• Method: Break up the ground beef and evenly distribute the Worcestershire sauce and steak seasoning and olive oil if using).
• Mix gently with your hands to distribute the seasoning and form into three balls. Gently press/pat into patties or use a burger press like I have pictured. If you make a slight depression in the center of your burger, it will help prevent it from puffing up in the middle.
• Cook: Oil the grate. Season the outside of the burger patties with a light sprinkling of salt and pepper (both sides). Grill to your desired level of doneness. I like mine a little pink in the middle. Serve with your favorite extras but don't forget to count the carbs.
• Optional: For the caramelized onions... Slice the onions. Heat 1 tablespoon of oil in a pan over medium-low heat. When hot, add the onions and saute until softened. Add 1/2 teaspoon of erythritol and cook until beginning to brown or caramelize. This step can take up to 10 minutes.
• NOTE: Some brands of Montreal Seasoning are saltier than others and people's taste buds are different. You may want to start with half of the amount of seasoning to see how you like it.

LOW-CARB TORTILLAS

Steps:

• Preheat oven to 375º F. Cut 5 pieces of parchment about 14 inches long. Have a rolling pin and 2 cookie sheets available.
• Place mozzarella cheese, almond flour and salt in a food processor. Pulse to chop mozzarella and combine all ingredients well. Mixture should appear mealy.
• Transfer mixture to a large, heavy saucepan. Heat over low heat while stirring constantly.
• As the cheese melts, the ingredients will start to develop a doughy appearance. When it starts to hold together in a ball, turn it out onto a piece of parchment paper.
• While the dough is hot, but not hot enough to burn your hands, kneed the dough to completely mix the ingredients. Divide the dough into 4 equal sections. Place three of the sections back in the warm pan (but not over heat) to keep them warm while you work.
• Form one section into a ball and place on a piece of parchment paper. Pat into a disk shape, then cover with another piece of parchment. Using the rolling pin, roll into about a 9 inch circle. Place the circle of dough on half of the parchment lined baking sheet. Set aside.
• Repeat for the second ball of dough and place it on the other side of the baking pan. Repeat for the other two pieces of dough.
• Bake the tortillas for 5-7 minutes or until the outside edges just begin to brown. Watch them carefully as it is easy to burn them. Allow them to cool slightly before gently loosening them with a spatula and removing them from the pan.
• Fill tortillas with filling of choice while they are slightly warm for best results. Refrigerate any extras in an airtight container. Warm leftover tortillas gently before using.

LOW CARB TORTILLA BURGER

Steps:

• 1. Grill veggies, set aside till burger is done, or grill same time as burgers.
• 2. Grill your patties, when done move to side off of heat and top with grated cheese.
• 3. Grill tortillas.
• 4. I buy Mission Brand Carb Balance tortillas. The 6" wheat ones have 3 gm effective carbs and the white ones have 4 gm.
• 5. Place cheese and onions on bottom tortilla, add patty, add peppers and more cheese and top with tortilla. Move to side off of heat long enough for cheese to melt.

TORTILLA WRAPPED GREEN CHILE BURGER

Steps:

• For the green chile gravy: Preheat the oven to 400 degrees F.
• Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on a sheet tray and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
• Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender (see Cook's Note). Taste and adjust for seasoning. Set aside.
• For the burgers: Preheat a griddle or cast-iron pan over medium-high heat. Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot griddle and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
• Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the oven to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.

CHEESEBURGER WRAPS

Steps:

• In a large skillet, brown hamburger until no longer pink.
• Add ketchup, mustard, onion, Worcestershire sauce, and salt and pepper.
• Cook for about 2 minutes, until all combined.
• Take a tortilla and line the middle with a small amount of cheddar cheese.
• Add some cooked hamburger beef and then top with your favorite hamburger toppings. (We listed some of our favorites)
• Roll the tortilla up and tuck in the ends (like a burrito).
• You can either eat as is or throw on a grill (or even an indoor grill- like a George Foreman grill) for 2-4 minutes (just until you see grill marks).