You are simply not ready for this one, folks. I am a recipe creator of simple foods; I pride myself on that fact. However, there is nothing simple about this recipe (I mean it is – do not panic and keep reading). Granted, it has simple ingredients and it is simple to make. But, the flavors are layered so intricately – all bundled up in a nice crunchy lettuce wrap, that dare I say your tastebuds are about to go for a ride.

It all starts out with the burger. I like my beef lean and I prefer it from my favorite meat company, ButcherBox. I used two pounds of ButcherBox ground beef and placed it in a large mixing bowl. Then I took my Whole 30 Taco Seasoning, which is the best I have ever had. I worked on that recipe for a long time, and I have not had one I liked more. I fully mixed the meat and the seasoning together and formed six burger patties and set aside. Meanwhile, I am getting a large pan on the stovetop nice and hot on medium-low heat.

Then, I am starting to prep my Whole 30 5-ingredient Mango Salsa . The premise here, is you have to chop all the ingredients, place them in a bowl, squeeze lime juice over that sucker, and mix.

Now you should be putting a little bit of EVOO in the pan on the stove and placing your burgers onto the pan to let cook for 6-7 minutes on each side. Then, bump the heat up to medium and keep cooking until there is an internal temp of about 160 degrees F for little to no pink. This is our favorite meat thermometer from Weber.

While your burgers are cooking, break out that food processor or blender because we are making my Whole 30 Creamy Cilantro Lime Sauce. Grab your Whole 30 compliant Mayo (my favorite –  Tessemae’s Mayo), your cilantro, your lime, and some arrowroot powder. Pop all of it into the blender, sprinkle with some salt and pepper, and blend until creamy and smooth. If you want to make the sauce thicker, do not hesitate to add more arrowroot powder until it reaches your desired thickness. However, add in small amounts (maybe 1/2 tsp at a time because it works quickly and you can overdo it).

By this time, your burgers should be ready (or almost, you’re fast my goodness). Feel free to take them off the pan and let sit for a few minutes. While you are waiting, prepare your lettuce wraps. I find that iceberg lettuce is the best for quality lettuce buns. I could try to sit here and explain to you how I cut it, but here is a video if you need some help. This is not exactly how I do it, but it is a good, easy way.

Assemble that bad boy and devour. Check out the recipe below, give it a rating, and leave a comment/question at the bottom of the post!

JUICY TACO BURGER WITH CILANTRO LIME SAUCE AND MANGO SALSA (WHOLE 30, PALEO, & KETO)

This Juicy Taco Burger with my Cilantro Lime Sauce and Mango Salsa is a burger with so many layers, it looks intimidating to make and eat. Contrary to that belief, it is made with simple ingredients, simple steps, but yes, you are right, it is so delicious, that it may be intimidating to eat. Check it out for yourself!

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Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 burgers

Equipment

• stove
• large pan
• 2 large mixing bowls
• food processor or blender

Ingredients

  

Taco Burger

• 2 lbs ground beef
• 3 TBSP chili powder
• 1 3/4 tsp garlic powder
• 1 tsp salt
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• 3/4 tsp onion powder
• 1 TBSP Extra Virgin Olive Oil EVOO

5 Ingredient Mango Salsa

• 2 ripe mangoes chopped
• 1 roma tomato chopped
• 1/2 green pepper chopped
• handful of cilantro chopped finely
• 1 fresh lime's worth of juice

Whole 30 Creamy Cilantro Sauce

• 2/3 cup Mayo Whole 30 compliant
• handful of cilantro
• 1 fresh lime's worth of juice
• 1 tsp arrowroot powder
• salt/pepper to taste

Lettuce Bun

• 1 large head of iceberg lettuce

Instructions

 

• Mix ground beef and taco seasoning mixture (excluding EVOO) in a large bowl until evenly mixed.
• Form 6 burger patties from the ground beef mixture.
• Wash your hands and put a large pan on medium-low heat (if you do not think your pan is large enough for all 6 burger patties, you can use 2 pans). Let sit and get hot.
• While the pan is heating up, start prepping your mango salsa by chopping your mango and tomato. After chopping these two, your pan should be hot enough.
• Place your EVOO in the pan and then place your 6 patties onto the pan. Cook for 6-7 minutes each side or until the internal temperature is 160°F for little to no pink burgers.
• While they are cooking, continue to chop up the green pepper and cilantro for your mango salsa. Combine the chopped mango, tomato, pepper, and cilantro into a mixing bowl.
• Then squeeze your lime juice in the mixture and carefully stir the salsa as to not smush the produce. Set off to the side.
• Place all the ingredients for the cilantro-lime sauce into your food processor or blender and mix until smooth and creamy. See notes about using additional arrowroot powder for thickening purposes. Set off to the side.
• At this point, your burgers should be ready to come off of the stove.
• Place them on a plate and let sit for 5 minutes.
• During these 5 minutes, cut your lettuce into sections to utilize for your lettuce buns.
• Place your burger in a lettuce wrap, drizzle your cilantro lime sauce over the burger inside the bun, add in your mango salsa, and if you are like me, devour the whole thing in under 5 mintues.
• ENJOY!

Notes

If you want your Cilantro-Lime sauce to be thicker, you can add additional arrowroot powder to your food processor or blender. HOWEVER, I would be mindful to only add 1/2 tsp at a time as it does not take much and if you put too much, it will get goopy.

Keyword burger, clean eating, clean ingredients, healthy burger, healthy recipes, juicy burger, loaded burger, mango salsa, taco burger

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