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Low Carb Poblano Pork Burgers with Jalapeno Ailoli

Servings 3 burgers ½ cup aioli
Calories 577kcal
Author Brenda Bennett | Sugar-Free Mom


  • 1 pounds lean ground pork
  • 3 tablespoon avocado oil olive oil or bacon grease
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Sukrin Gold or brown sugar replacer
  • 1 teaspoon Montreal Steak Seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • 1 poblano chile
  • 1 jalapeno chile
  • ½ cup mayonnaise
  • 2 teaspoon lime juice
  • 3 sprigs fresh cilantro
  • ½ clove garlic


  • Preparation: Roast the poblano and jalapeno over a gas flame or under a broiler until the skins are completely charred and black. Place in a bowl and cover with cling wrap to steam. (Can be done several days in advance.) Peel the charred outer skin off of the peppers but do not rinse them. Cut off the tops and slice them open to remove the seeds. Remove the veins if you prefer less heat.
  • Jalapeno Aioli: Place the mayonnaise, jalapeno, garlic, lime juice and sprigs of cilantro into the blender and blend until smooth. Taste and adjust seasoning. (Can be made several days in advance.)
  • Burgers: Mix the pork, oil, vinegar and spices together. Form patties and refrigerate up to two days. You can either mince the poblano pepper and add it to the ground pork or slice it into thin strips to enjoy on top of the cooked burger. Grill the burgers until firm to the touch but still juicy.
  • Top with the jalapeno aioli and poblano peppers. Also great with sharp cheddar cheese


Serving: 1g | Calories: 577kcal | Carbohydrates: 4g | Protein: 35g | Fat: 49g | Fiber: 1g