Low Carb OMAD Crunchy Nacho Burger Bowl
How to Make It
Step 1
Make the burger filling first by combining ground beef, ground pork rinds, mayonnaise, salt, pepper, onion powder, garlic powder, cumin, chili powder, and paprika in a large mixing bowl. Use your hands to form the meat into an extra-large burger patty. It can be up to 1-inch thick but don’t allow it to be any thicker. Pour the olive oil into a non-stick pan and heat it over high heat. When the oil is hot, place the burger patty in it, and use a lid to trap heat in the pan, and cook the patty all the way through.
Step 2
Cook the patty on both sides until the seasonings are charred and it’s cooked to your liking. It’s recommended you cook the burger to at least medium doneness, which will take about 8 minutes of cooking or longer. Set the burger aside to rest while you melt butter in a clean, small pot over low heat. Stir heavy cream into the butter until the fats just start to bubble. Stir cheddar cheese and chili powder into the sauce until melted and combined (it will be a very small amount for one serving).
Step 3
Keep the burger patty and nacho cheese sauce ready at hand on your stovetop. Prepare all the remaining ingredients next to your stove to be ready at hand as well to complete the recipe. Select a clean non-stick pan at least 10-inches wide. Arrange shredded cheddar in the bottom of the pan in a single circular layer, filling the whole pan. Heat the cheese on high heat until it melts, then place the burger patty in the very center of the cheese. Quickly spread the sour cream across the top of the burger, followed by salsa, the nacho cheese sauce, and top it off with the shredded lettuce – you’ll have about 30 seconds. Don’t worry if some of the ingredients spill over into the cheddar cheese.
Step 4
Now, watch the cheddar cheese in the bottom of the pan as it continues cooking past melted. Watch the cheese bubble, release excess fat, and start to harden into a dark-orange crispy tortilla. Use a spatula to begin lifting the hardened edges of the cheese circle and wrap them up towards the center of the burger. Take the pan off the stove, and continue using the spatula to bend and shape the cheese around the burger like a bowl while the cheese quickly hardens in place. Once the cheese fully hardens and cools, cut into your hot burger bowl and enjoy.
Ingredients
- Hamburger or ground beef, 85% lean – 8 oz
- Fried pork skins – 0.5 oz
- Mayonnaise – 0.5 tbsp
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Cumin, ground – 0.5 tsp
- Chili powder – 0.25 tsp
- Paprika – 0.25 tsp
- Olive Oil – 2 tsp
- Butter, unsalted – 0.5 tbsp
- Cream Heavy Whipping – 1 tbsp
- Cheddar cheese – 1.5 tbsp, shredded
- Chili powder – 0.25 tsp
- Cheddar cheese – 1.5 tbsp, shredded
- Sour cream – 0.5 tbsp
- Salsa roja cocida (cooked red salsa) – 0.5 tbsp
- Shredded lettuce – 1.5 tbsp, shredded