Tuesday, March 8, 2016

Easy Mexican Style Burgers on Sesame Seed Buns - Low Carb

This evening I was in the mood for a grilled burger for dinner. The weather has been unseasonably warm with temps this week forecast to be in the mid-upper 70's. As soon as I got home I made a quick batch of my Sesame Seed Sandwich Buns. It's been a while since I've made them and I can't tell you how much I enjoyed having them again this evening. It takes about 10 minutes to make the dough/batter and about 20 minutes to bake them. During that 20 minutes of baking time, I whipped up a quick marinated coleslaw; nothing fancy, simply coleslaw mix, avocado oil, apple cider vinegar, a bit of sweetener and salt. I popped it into the fridge to marinate and mixed up my Mexican style burgers and formed them into patties and grilled them for about 5 minutes per side. It was an easy meal that took a little more than 30 minutes from start to finish. I snapped a quick photo below and included the easy peasy recipe for the burgers. If you've never tried my Sesame Seed Sandwich Buns before...try them; you'll be surprised at how good they are and how much they taste like regular sandwich buns. Even the texture is spot on. Here's the recipe for the buns: Sesame Seed Sanwich Buns. Enjoy!

Mexican Style Burgers


1 pound ground round
1/4 cup salsa (I used Jack's fresh all natural Cantina Style Salsa)
1/4 cup shredded cheese (I used Sargento's Mexican Style 4-cheese blend)
Chipotle & Roasted Garlic Seasoning, to taste (McCormick's Grill Mates)
Sliced Pepper Jack Cheese (I used Sargento's)


Mix ground beef, salsa and shredded cheese together in a bowl. Form into 3 patties, about 1-inch thick. Season with chipotle and roasted garlic seasoning. Grill approximately 5 minutes per side, or to desired doneness. Serve topped with sliced pepper jack cheese and a dollop of salsa, if desired.



CyberSis said...


Well, you'll never guess what I made tonight ... your Sesame Seed Sandwich Buns! (The chia recipe.) I love, love, love this bread! This time, just to do something a little different, I decided to try an idea that I'd seen in the comments section of your original recipe. I spread the dough out in a greased 7x11-inch rectangular baking dish. After 22 minutes it came out of the oven perfectly baked. I let it cool down in the pan for 15-20 minutes, cut it into 6 pieces, and then split the pieces in two just like you do with the buns. It worked great and had the same wonderful flavor and texture of the original.

My usual method is to mound and gently shape the 6 balls of dough on a parchment-lined baking sheet, which works fabulously, as well. I broke down a couple of weeks ago and bought a whoopie pie pan (almost identical to the muffin top pan, but with *12* cavities instead of 6.) But since this bread works so well on a cookie sheet, and now in the baking pan too, I just might take it back. I'd rather save the extremely limited cupboard space that's still left for some other nifty gadget that might capture my attention! :-)

Sara Joy said...

A thing of beauty!!

Gourmet Girl Cooks said...

Hi CyberSis,

Too funny we made sandwich buns the same night! It's been a while since I'd made them. I'll have to try out the baking pan method too. Sounds pretty easy.

I'd probably return your whoopie pan too. Glad you're enjoying the recipe! 😀

Gourmet Girl Cooks said...

Thanks Sara!

Marian C said...

I've shared your Sesame Seed buns with Trim Healthy Mama friends and everyone loves them! Thanks so much...and if you want some great recipes you should check out the Trim Healthy Mama cookbook on Amazon. All the recipes marked with an S are low carb...lots of great ideas and goodies!! Thanks for all your great recipes! :)

Gourmet Girl Cooks said...

Thanks Marian! :-)