LOW CARB BURGER

Ingredients

5 oz. ground chuck

2 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

2 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®

salt, to taste

pepper, to taste

2 Tbsp. Creamy Avocado and Pickle Burger Sauce (see recipe)

2 leaves of green leaf lettuce

1 slice of thinly sliced tomato

a few rings of thinly sliced red onion

Form meat into a patty, about 4 ½ – 4 ¾ inches in diameter. Wrap in parchment paper and place in freezer until ready to use.
Place non-stick skillet over medium-low heat for 1 minute. Combine 1 oz. of Chihuahua^® and 1 Tbsp. cotija in a small bowl. Evenly distribute cheese mixture onto skillet, forming a circle (about 4 inches in diameter). Use a flat spatula to push circle together.
Cook for about 4 minutes, or until bottom of cheese is a little past golden brown. Flip and cook for 2 minutes, again, a bit past golden brown. Transfer cheese to sheet tray. Repeat with remaining cheese. Allow disks to cool. Disks can be made ahead.
Remove patty from freezer. Grill patty for 6 minutes on 1 side and 4 minutes on the other for medium, or to desired doneness. Season with salt and pepper.
Place 1 piece of lettuce on cheese disk. Spread 1 Tbsp. Burger Sauce onto the lettuce. Top with tomato and onion. Place burger on top of tomato and onion. Spread another Tbsp. of burger sauce onto burger followed by the remaining piece of lettuce and cheese disk.

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