Slip ’n’ Slide Queso Burgers


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Slip ’n’ Slide Queso Burgers

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Whether you cook the burgers for this green chili-accented burger recipe in the oven or on the grill, we can guarantee you three things: the final meal is delicious, easy (with just 5 ingredients!), and fantastically keto! Fresh from The DIRTY, LAZY, KETO 5-Ingredient Cookbook, it comes with a promise from author Stephanie Laska: “Romaine boats are surprisingly sturdy. Even when filled to the brim with cheesy queso, they still won’t leak or fall apart! Perhaps due to novelty (or crunch), my kids actually prefer romaine leaves over hamburger buns. I make it a point to use them for all sorts of meals—sandwiches, tacos, wraps. No matter what your age, you’ll have fun filling and eating this appetizing cheeseburger boat.”

[Excerpted from The DIRTY, LAZY, KETO 5-Ingredient Cookbook by Stephanie Laska and William Laska. Photographs by James Stefiuk. Copyright © 2021 by Stephanie Laska and William Laska. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.”]

Course Main Course, Lunch, Dinner
Cuisine Mexican, Gluten-Free
Servings 4



  • In a large skillet over medium heat, cook all patties 5 to 7 minutes on each side. Using a spatula, cut patties in half. Remove from the pan and set aside.
  • Drain the fat from the skillet, add chilies, and sauté 3 to 5 minutes.
  • In a small microwave-safe glass bowl, microwave the queso 1 minute. Stir.
  • Lay the romaine leaves on four dinner plates and fill each with equal amounts hamburger, chilies, queso, and tomato. Serve warm


  • Additional low-carb toppings are welcome! Add to your heart’s desire: jalapeño, pickle, avocado, onion, or grilled mushrooms.
  • No burger is complete without condiments such as no-sugar-added ketchup, full-fat mayonnaise, or mustard.

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