Tag: ground chuck

Greek Burgers with Sour Cream Tzatziki Sauce

 

greek-burgers-with-sour-cream-tzatziki-sauce

 

Here is an old NJSD recipe from 2016 updated with keto nutritional information.

For a quick and delicious weeknight dinner try these fabulous Greek burgers. Only a few simple ingredients will transform regular ground beef into this excellent burger for a flavorful and satisfying meal. The topping and the sour cream tzatziki sauce make the burger extra special.

Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change. I’ve even added the nutritional information for you.

Greek Burgers with Tzatziki Sauce
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Greek Burgers

Servings 6
Calories 658kcal
Author Amye Melton

Ingredients

  • 3 lb. ground beef
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. ground black pepper
  • 1 tsp. kosher salt
  • 1/4 tsp. crushed red pepper
  • 2 Roma tomatoes sliced
  • 3 tbsp. crumbled Feta cheese
  • 6 rings red onion
  • 12 pitted Kalamata olives
  • 6 green leaf lettuce leaves

Instructions

  • In a large bowl mix beef, olive oil, oregano, garlic, black pepper, salt, and crushed red pepper.  Divide and form into 6 uniform patties.
  • Grill until desired doneness.  
  • Serve on a lettuce leaf with sliced tomatoes, crumbled Feta cheese, red onion slice, olives and tzatziki sauce (recipe follows). 

Notes

Nutritional Information:
Beef: 2g Net Carbs; 44g Fat; 59g Protein; 658 Calories
Lamb: 2g Net Carbs; 53g Fat; 52g Protein; 708 Calories
Chicken: 2g Net Carbs; 32g Fat; 54g Protein; 511 Calories
Turkey: 2g Net Carbs; 47g Fat; 58g Protein; 667 Calories 
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Sour Cream Tzatziki Sauce

Course Keto
Servings 6
Calories 86kcal
Author Amye Melton

Ingredients

  • 1 c. sour cream
  • 1 lg. cucumber peeled, seeds removed and grated, then squeezed dry using a clean kitchen towel
  • 1 1/2 tbsp. dried dill weed
  • 2 cloves garlic minced
  • 2 tbsp. fresh lemon juice
  • 1/4 tsp. kosher salt

Instructions

  • Combine sour cream, grated cucumber, dill weed, garlic, lemon juice and salt in a medium bowl.  Cover and refrigerate at least 1 hour before serving.  

Notes

Nutritional Information:
3g Net Carbs; 8g Fat; 1g Protein; 86 Calories

 

Keto Taco Soup

I will be the first to admit that I am always the last to jump on any bandwagon. I usually err on the side of caution. Ask anyone that knows me well, I am skeptical about a lot of stuff! I don’t buy into infomercials, and before I believe anything on the world wide web I will verify, verify, verify!

Better late than never on this bandwagon though. It appears that Chipotle Rotel came out about a year ago. Who knew? This stuff is the bomb! I love the smoky taste of chipotle peppers anyway and adding them to Rotel was a brilliant idea. I say give the genius that came up with this idea a promotion!

I recently told you all about attempting a healthier lifestyle. More explanation on that will be posted next week after it appears in my newspaper article.

With the temperatures being in the low 90’s and Starbucks having pumpkin spice again, it totally has me in the mood for all things fall. That always means soup time for me!

I recently experimented a little with low carb taco soup. Using my cousin Nancy’s taco soup recipe loosely as a guide, I made this fabulous soup! Wes is free with his opinions, and he loved it.  In fact, he said it was the best soup he’s ever had.  That is like a “stop the presses” compliment from him!  The chipotle Rotel shines in this soup.   My family loved this soup so much that no one complained when we had leftovers!

If you are not worried about the carbs, you can always add a can of rinsed and drained black beans and even a can of drained hominy or corn.

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Keto Taco Soup

Course Soup
Servings 8
Author Amye Melton

Ingredients

  • 2 lb. ground chuck
  • 2 tsp. minced garlic
  • 2 (8-oz.) cream cheese
  • 1 (32-oz.) container beef bone broth
  • 2 (10-oz.) cans Chipotle Rotel
  • 2 tbsp. taco seasoning
  • 2 tbsp. dry Ranch dressing mix
  • 1 tbsp. chili powder
  • salt, to taste

Instructions

  • Brown beef, during the last minute of cooking add the garlic and sauté.  
  • Drain and pour beef mixture into a slow-cooker.
  • Add the cream, beef bone broth, Rotel, taco seasoning, Ranch seasoning, chili powder and salt.
  • Cover and cook on LOW for 3 to 4 hours, stirring occasionally.  

Notes

10 servings
Net Carbs = 6 g
Fat = 38 g
Protein = 87 g
Calories = 735