This is not a particularly attractive dish, but hubby really liked these, as did I. This recipe will be a keeper for us! I don’t think they would have been as good made with any other meat. If still on Atkins Induction, you could sub in 1 c. crushed pork rinds for the bread slice and still try these (recalculate net carbs if you do that, however).
INGREDIENTS:

1 lb. lean ground pork
1 slice low-carb or Paleo bread (I used my GF focaccia bread)
1 egg
¼ c. red bell pepper, chopped
2 oz. onion, chopped
1 T. olive oil
Pinch each ground cumin, smoky chipotle chile powder, salt and garlic powder
1/3 c. cilantro, chopped
½ c. Rotel tomatoes and green chiles, solids only

DIRECTIONS: Break up the meat into a large bowl. Add the crumbled bread slice, egg, spices, cilantro and Rotel tomatoes. Set aside. In a very large non-stick skillet, add the olive oil and heat on high. Saute the onion and red bell pepper until tender. Add those veggies to the meat and work it all together either with a fork or your hands like you do meatloaf. Form into 6 equal patties and saute right in the pan you sauteed the onion/pepper in. Brown and cook until no longer giving off pink juices, or about 110 minutes or so on each side. Serve with you favorite Mexican side dishes or a nice guacamole salad.

NUTRITIONAL INFO: Makes 6 patties, each contains:

265 calories
21 g fat
2.4 g darbs, .66 g fiber, 1.84 g NET CARBS
15.8 g protein
202 mg sodium
309 mg potassium
23% RDA Vitamin B6, 31% B12, 18.5% C, 24% niacin, 22% phosphorous, 21% riboflavin, 41% selenium, 52% thiamin and 21% zinc
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