You can make these tasty low carb healthy cheeseburgers in less time than it would take you to go to the shop and buy ready-made ones.
Packaged burgers are full of fillers and additives. Even ‘premium’ ones cannot beat home made patties made with YOUR choice of minced meat, YOUR choice of herbs and spices, and YOUR choice of flavourings.
I must admit that, before my ketogenic days, I too used to buy burgers at the supermarket. It used to take me ages to choose the ‘best’ ones. I would spend literally hours reading the ingredients list to find something as natural as possible, while avoiding onions, chives, leeks, etc. because of my allergy to most alliums. Inevitably I would always be disappointed with the taste. The texture was also always wrong, more like cardboard than succulent meat. As for size, well, they shrank so much when cooked that I needed several packets of them to serve a meal for 4.
Along with my keto awakening, out of the freezer went those ridiculous excuse for burgers. And in came my home made version. What a revelation that was!!!! I remember thinking how mad I must have been all those years when I thought convenience could still mean health. And how wrong I was about convenience in the first place. Because making your own burgers is so quick and easy that a child could do it.
Yet so many people I know continue to buy packaged burgers, convinced that they don’t have time to make their own, or that they ‘can’t cook’. They couldn’t be more wrong! How long does it take to go to the shop? And find what you want? And compare prices and ingredients? And queue up at the check-out? It’s loooooong! So why not spend 10 minutes making your own and enjoying truly low carb, healthy and delicious burgers, at a fraction of the cost!
The key ingredients for my low carb healthy cheese burgers.
Let’s look at what’s involved.
You need some MINCED MEAT. You can choose any meat you like, or stick to the more traditional beef. For keto, the higher the fat content the better (add chopped pancetta or lard to raise your fat intake).
You need some chopped FRESH HERBS. I like the parsley and coriander combination, but that’s not to say you must stick to those. Dried herbs are a no-no, as they won’t impart any distinct flavour to your burgers.
You need some salt and SPICES. You can make your burgers as hot or as mild as you wish. It’s entirely up to you and your taste buds.
You need GARLIC. Unless you hate garlic. I dislike overpowering garlic flavour, so for my burger recipe I use just one finely chopped clove in 500g meat. I find that a small amount enhances the flavour without being too garlicky.
You need an EGG. This is not an ingredient you can pass on. It’s essential because it helps bind everything together so the patties hold their shape whilst cooking.
You need ground FLAXSEEDS, aka LINSEEDS, aka FLAXSEED MEAL. This is another ingredient that is necessary. It reduces the wetness of the mix and keep the patties nicely moulded. Ground flaxseed is sold in every shop, but if you only have whole seeds to hand, grinding them for a few seconds in short bursts will give you the same result. You can, if you prefer, substitute ground flaxseed with coconut flour but the final texture will be dryer.
You need some COCONUT FLOUR for dusting the burgers so they brown nicely and extra virgin olive oil + butter for pan frying.
You need CHEESE to top your burgers. Best cheese for me is extra mature cheddar, but it’s a matter of taste, and of course you can omit the cheese altogether.
That’s everything. Using my trusted one-bowl method, everything is thrown into it in no particular order. Then just put on some disposable gloves (optional but recommended) and work it… work it…work it, (for about 2 minutes) until it’s all mixed nicely. Finally, pan fry in a bit of olive oil and butter, top with cheese, melt under a hot grill and serve. I served mine with bacon rashers and peperonata.
The recipe is for 4 large burgers. To intensify their flavour, I prepare the patties the day before I intend to cook them and I leave them in the fridge, covered with cling film, until a couple of hours before I pan fry them.
If 10 minutes is too long for you, just double or triple the ingredients, shape and dust your burgers, then freeze them in covered trays, ready to be defrosted and cooked at a later date.
My low carb healthy cheese burgers recipe is sure to stir your taste buds and sure to steer you away from buying packaged ones. Forever.
- 500g minced meat
- 1 handful parsley leaves (finely chopped)
- 1 handful coriander leaves (finely chopped)
- 1 garlic clove (finely chopped)
- ¾ tsp fine himalayan pink salt
- ½ tsp paprika
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- ¼ tsp chilli powder
- 1 tbsp ground flaxseed
- 1 large egg
- sprinkle of fine coconut flour
- splash of extra virgin olive oil
- knob of butter
- a few slices of strong chedder or similar cheese
- put mince into a large pyrex bowl or similar.
- add all other ingredients, including whole egg (no need to beat first)
- wearing food grade disposable gloves, squeeze the mix through your fingers until well blended (it will get dryer as you work it, thanks to the flaxseed absorbing moisture).
- take a handful of the mix, then press it and roll it until you form a ball, then flatten it into a burger-like patty and rub some coconut flour on both sides; repeat until you run out of mix.
- heat up olive oil and butter, then turn the heat to medium.
- add the burgers and push them down in the middle (otherwise they will puff up in the centre).
- pan fry for a few minutes on one side, flip over and cook the other side; repeat one more time.
- top each burger with sliced cheese and place under a hot grill for a couple of minutes or until the cheese has melted nicely.
- serve hot with a side salad, and/or cooked veggies, and/or bacon rashers, and/or scrambled or poached eggs, and/or peperonata...
Your feedback is important to me! Please leave a message below. If you make this recipe, share a photo with the hashtag #queenketo. Thank you! 🙂