Fully Loaded Cheeseburgers

It’s never too cold for cheeseburgers, right? I take my burgers very seriously and load them up with lots of cheese and toppings and sauces.  My formula for a fully loaded cheeseburger is: Jamaican jerk aioli, homemade ketchup, cheddar cheese, caramelized onions, lettuce, tomato, avocado, and pickled jalapenos all on a homemade flourless bun! With a homemade dill pickle on the side, of course. They are messy but oh so good.

Jamaican Jerk Aioli

I love my Jamaican Jerk Aioli! In addition to a using it as a delicious topping for a fully loaded cheeseburger, I also use it as a dip for veggies or as a topping for salmon or chicken.

For the Jamaican Jerk Aioli, I have a homemade version (in the recipe below) and I have a cheater’s version. The cheater’s version is 1/2 cup mayo, 1 tbsp lemon juice (or lime juice) and 1 tbsp store-bought Jerk paste. My favourite one is Grace brand, which makes both a hot and a mild version. I use the hot! I also use this Jerk paste for my easy baked Jerk Chicken Wings, which are a must-try.

Homemade Ketchup

I have been searching high and low for a sugar-free ketchup that uses a sweetener that I like and also tastes good. My grocery store carries 2 sugar-free brands, one sweetened with Splenda (which they have determined is bad for your gut bacteria) and one sweetened with stevia (which tastes like gasoline). Luckily it is really easy to throw together some homemade ketchup in a few minutes using your favourite sweetener and it keeps forever in the fridge. I use powdered erythritol (Swerve) to sweeten mine, but you could also use xylitol or monk fruit sweetener.

Caramelized Onions

Caramelized onions are my favourite! In addition to piling them on my Fully Loaded Cheeseburgers, I also put them on salmon and pizza, and put them in my frittatas. I also have a delicious caramelized onion dip (recipe coming soon) and a yummy French Onion Soup (recipe coming soon). You can find my recipe for caramelized onions here.

Pickled Jalapenos

Pickled jalapenos are a must for a fully loaded cheeseburger! They are milder than raw jalapenos but have more flavour and kick than the pickled banana peppers that they have in the stores. They come together in minutes and they will keep in the fridge forever!

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Fully Loaded Cheeseburgers

February 22, 2019

by Erin

Category Main Courses

Ingredients

For the Burgers:

• 1 pound ground sirloin
• 2 tbsp olive oil

For the homemade Jamaican Jerk Paste:

• 3 green onions
• 2 scotch bonnet peppers or habernero chilis
• 1 clove of garlic
• ½” fresh ginger (peeled)
• 1 tbsp white vinegar
• 1 tsp coconut sugar or brown sugar (or sweetener)
• 2 tsp thyme
• ½ tbsp. allspice
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• 1 tsp salt
• 1 tsp pepper

For the Jamaican Jerk Aioli:

• 1/2 cup mayo
• 1 tbsp lemon juice or lime juice
• 1 tbsp homemade Jamaican Jerk Paste

For the Homemade Ketchup:

• 1 small can of tomato paste (5.5 fluid oz)
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tbsp mustard
• 1 tbsp sugar or sweetener (I use powdered erythritol)
• salt and pepper to taste

For the Pickled Jalapenos:

• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickling salt or kosher salt (or any salt without iodine)
• 6-12 jalapenos, sliced

Instructions

For the Burgers:

1. Mix the ground meat with the olive oil and combine with your hands.
2. Form into 3 or 4 balls and then form each ball into a patty shape.
3. Place patties in the fridge until you are ready to cook them as warm patties fall apart on the grill more than cold patties do.
4. To grill, they take about 3-4 minutes per side.

For the Jamaican Jerk Paste:

1. Put everything in the blender or food processor and adjust to taste.
2. Stores in a jar in the fridge for weeks.

For the Jamaican Jerk Aioli:

1. Combine everything in a bowl or jar and adjust to taste.

For the Homemade Ketchup:

1. Combine everything in a bowl or jar and adjust to taste.

For the Pickled Jalapenos:

1. Add the vinegar, water and pickling salt to a small saucepan over medium heat.
2. Heat the mixture until the salt is combined.
3. Add sliced jalapenos to a mason jar and pour the pickling liquid on top, ensuring that all jalapenos are covered.
4. Put jar in the fridge and wait a few days until they turn from a bright green to a dull yellowy green (this means they have pickled and their heat has mellowed.)

Tags

bbq,

caramelized onions,

cheeseburgers,

Erica Robinson,

flourless,

gluten-free,

Goddess Body Program,

homemade ketchup,

Jamaican Jerk sauce,

keto,

LCHF,

low carb BBQ,

low-carb,

pickled jalapenos