15 Dec Recipe: Low Carb Burgers
Love burgers but hate the heavy feeling you get afterwards? These low carb versions of a household favourite are high in protein but lacking the grains that may irritate your insides. The buns are made mostly from eggs and the burgers are juicy and missing the usual fillers and flours.
Gluten, dairy and sugar free. Low carb and keto friendly.
Preparation time: 50 minutes: 20min preparation time, 30min cooking time
Makes 4 burgers
Approx. calories per serve: 230 per burger (without toppings) Fat-12g Carbs -3 g, Protein-29.5 g
For the Buns
- 3 large eggs, separated
- 3 tablespoons cream cheese, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon sweetener (optional)
For the burger patties
- 500g of grass-bed beef mince or lamb mince
- 1 onion chopped
- Mixed herbs
- 1 tablespoon minced garlic
- Coconut oil/butter for cooking
- Sliced tomatoes
- Beetroot slices
- Fried onions
- Nitrate free bacon
- Fried eggs
For the buns:
- Preheat oven to 150C. Line a baking sheet with parchment paper.
- Mix together egg yolks, cream cheese and sweetener in a small bowl. Set aside.
- Using an electric mixer, whisk egg whites and cream of tartar on high speed until stiff peaks are formed, about 5-6 minutes (this really needs to be thick!)
- Gently fold in cream cheese mixture. Try not to deflate the egg whites.
- Scoop batter onto prepared baking sheet, into 8 even rounds, about the size of a hamburger bun.
- Bake for 30 minutes, or until golden brown.
- Transfer bread to wire rack and let cool.
- Store in an airtight container
For the burger patties:
- While the buns are in the oven, chop the onions into small pieces
- Combine all ingredients into a large bowl and mix well (with hands is best)
- Form burgers by combining mixture into balls
- Cook burger patties on the BBQ or on a hot pan using coconut oil or butter as oil until cooked thorough, flatten to create a burger pattie shape
Putting it all together:
- Assemble the burger starting with a bun on the bottom. Be sure to line the buns with spinach/lettuce or something dry. They are very delicate and can become soggy easily!
Getting the bun mixture right takes practice! Don’t be disheartened if the mixture comes out flat, it still tastes great! My biggest tip is to keep whipping for the full 6 minutes.
Cloud Bread Credit: https://cinnamonandtoast.com/pillowy-light-cloud-bread/