December 21 2015 recipe by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto cheeseburger
Cheeseburgers... what could be a more perfect centerpiece to your casual keto feast? Heavy on the flavor and satisfaction, but light on effort! And you don't need bread to make them wonderfully tasty — dress 'em up with delicious salsa and toppings instead!
USMetric
servingservings
Ingredients
Salsa
Burgers
- 1½ lbs 650 g ground beef
- 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded and divided
- 2 tsp 2 tsp garlic powder
- 2 tsp 2 tsp onion powder
- 2 tsp 2 tsp paprika powder
- 2 tbsp 2 tbsp fresh oregano, finely chopped
- 2 tbsp 2 tbsp butter, for frying
Toppings
- 5 oz. (4 cups) 140 g (900 ml) lettuce
- ½ cup 120 ml mayonnaise or vegan mayonnaise
- 5 oz. 140 g cooked bacon, crumbled
- 4 tbsp 4 tbsp pickled jalapeños, chopped
- 2½ oz. 70 g sliced dill picklesliced dill pickles
- 4 tbsp 4 tbsp Dijon mustard
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www.dietdoctor.com
Making low carb simple
Instructions
- Chop the salsa ingredients and stir them together in a small bowl. Set aside.
- Add the seasoning and half the cheese to the ground beef. Combine using your hands or a wooden spoon.
- Make one burger per serving and pan fry or grill for 3-4 minutes on each side for a medium burger. Cook it longer if you prefer it more well done. Season with salt and pepper and add the remaining cheese on top towards the end.
- Serve on a lettuce leaf with mayo, bacon, pickled jalapeños, dill pickle, and mustard. And don't forget the homemade salsa!
Tip!
Here's how to make your own super-healthy mayonnaise without soybean oil and additives.
132 comments
I will alert the recipes team. In the meantime, pay attention to step 2 which references half the cheese.
How many do I have for my tea?
Many thanks
If you need this meal to feed two people, then divide however many burger patties you made by 2 to get a serving.
If you need enough food for two meals, choose 2 servings.
In this recipe, (for 4 portions) you call for "150g cooked bacon, crumbled". Am I to take that at face value, and weigh out 150 of cooked bacon, then crumble it? Or might this recipe better read "150g of bacon, cooked then crumbled?" Based on what I have learned is the size of 150g of raw bacon that has then been cooked, that would seem to be a more appropriate amount of bacon to split between 4 cheeseburgers.
Thanks again for an excellent site!
This would be pre-cooked weight. 1 slice of thick cut bacon is approximately 15 grams, so that's definitely plenty of bacon.
You may find this helpful. Chopped is small squares.
https://www.thekitchn.com/how-to-understand-mince-chop-and-dice-cooki...
That may well vary by brand. For most brands, a slice of thick cut bacon is more like 15 grams by weight. Here's an example with on common brand.
https://www.wegmans.com/products/meat/bacon/bacon/center-cut-bacon-th...
Yes, though you may wish to add more fat when mixing the burgers as chicken is much lower fat.
The nutrition panel shows nutrition information for one serving.
175g raw beef mince (ground beef) makes for one massive burger pattie. And then with everything else on top - it seemed enough for 2.
I realise you advocate listening to the body - eating when hungry, not eating when not. But is there a specific reason the portions are so large to begin with?
Thanks
175g raw beef mince (ground beef) makes for one massive burger pattie. And then with everything else on top - it seemed enough for 2.
I realise you advocate listening to the body - eating when hungry, not eating when not. But is there a specific reason the portions are so large to begin with?
Thanks
175g/6oz is a pretty standard burger size. As you mentioned we do recommend eating to hunger, so if you feel this is too much, it's definitely OK to make smaller patties!
Use your favorite shreddable cheese--cheddar, Monterey jack, a blend, mozzarella, even gruyere would be nice.
You can just omit the avocado from a recipe like this. For one where it may be a side item, it's helpful to know that 50g macadamia nuts is roughly equivalent to 100g avocado.
That will depend on how well done you want the burger and how high the temperature is.