They’re the type of comfort food we crave pretty much all the time (or is that just me?).
They’re comfort food for a cold evening, or a treat on a sunny afternoon fit for a barbeque. After all, who doesn’t love burgers, really?
However, and here’s the down side, when you’re following a ketogenic diet – you have to say goodbye to the all-important burger bun. Bread is absolutely stuffed with carbohydrates!
But a burger just doesn’t seem like a burger without the bun. How else are you supposed to hold it between your fingers as you take bite after shamefully-huge bite?
You have to admit, there’s something hugely appealing about a good old-fashioned burger with all the trimmings.
Luckily, just because you’re following a ketogenic diet doesn’t mean you have to short-change yourself when it comes to enjoying this old favourite. Here we have the ultimate keto-friendly burger recipe – complete with bun, and BBQ sauce!
First: That All-Important Burger Bun
The first thing to say about this bread is that it’s carb free! While there are recipes for keto-friendly breads out there, many of these do contain carbs, which will eat into your daily carbohydrate allowance.
We’re going for ultimate indulgence here – and with such a low carb count per burger, you can treat yourself to a second (or third, I wouldn’t judge you) helping of keto-friendly heaven!
- 3 Tablespoons of cream cheese
- 3 Eggs, separated
- Half a teaspoon of cream of tartar
- Butter (for greasing baking trays)
- In one bowl, whisk up the egg whites and cream of tartar until they form stiff peaks – then set aside
- In another bowl, combine the egg yolks and 3 tablespoons of cream cheese, mixing together until smooth
- Fold the egg yolk and cream cheese mixture into the egg white mixture. It helps to do this using a metal spoon (rather than a wooden one) or a spatula. You don’t want to break down the air in the mixture – so do this very carefully.
- Lightly coat a cookie sheet with butter, and place on a baking tray (you may need two trays for the whole batch of mixture)
- Spoon the mixture out onto the tray in smooth, even rounds (about the size of a regular burger bun). There should be enough mixture for 10.
- Place in a preheated oven (at 300 degrees)
- Cook for 20 minutes to half an hour, or until they are golden on top and look similar to cooked meringues
- Remove from the oven and set the baking sheets onto a wire rack to allow the bun halves to cool down completely
Next: Get That Patty Right
Making the burger patties is quick and simple. Simply add all of the following ingredients in a food processor, and whizz up until they are thoroughly combined:
- 450g (lb/15.9 ounces) minced beef
- 1 teaspoon of mustard powder
- 2 cloves of garlic, finely minced
- 1 teaspoon of onion powder
- 1 egg (this will help bind the mixture together)
- Salt and pepper (to taste)
Next, take a handful of the mixture and roll it into a ball between you palms. Press the ball down into a patty shape and set aside. Repeat this process until you’re out of burger mixture.
If you don’t have a food processor, you can combine the ingredients by hand, squeezing and kneading the mince until it becomes like a thick paste. Also note that the mixture should be wet – but not so wet that it’s sticky and difficult to manage.
Next, cook your burgers using your preferred method (I like mine either on the barbeque or under the grill).
Finally: Build Your Perfect Keto-Friendly Burger
Now, you might think that having instructions on how to assemble your burger is overkill, but stick with me. There’s a method to my madness.
The carb-free bread in this recipe does not behave the same way as regular bread does – as you can probably imagine. There’s no flour and no grains in this recipe, so the structure of the ‘bread’ is very delicate.
This means that the bread can go soggy quite quickly if you smother it with sauce or a dump a hot burger patty right onto it.
To avoid any such mishaps, assemble your burger like this:
- Bun heel (this is the bottom of the burger)
- 1 leaf of iceberg or gem lettuce
- Burger patty
- 1 slice of mature cheddar cheese (slice it thinly and allow it to melt over the hot burger patty a little)
- 1 generous spoonful of carb-free barbeque sauce
- Sprinkling of chopped onion
- Plenty of bacon, salami, or any other such meaty delights
- 1 leaf of iceberg or gem lettuce
- Bun crown (the top)
And you’re done!
Please note that the trimmings here (apart from the lettuce) are optional extras. The most important thing to remember is to use lettuce to form a barrier between the wet ingredients and the bun, so that the bun doesn’t start to break down.
What’s your favourite way to cook your keto-friendly burgers?
We’d love to hear about it, so please share your thoughts in the comments section below.