ULTIMATE KETO LOW CARB BACON CHEESE BURGER AND CHIPS
Prep time
Cook time
Total time
Drooling over burger and chips and reminiscing sadly? Try this KETO version and you'll be amazed.
Author: Antya
Recipe type: Main Courses
Cuisine: Ketogenic. LCHF. Low Carb. Grain Free. Gluten Free.
Yield: 1
Ingredients
For the burger bun
- see oopsie recipe
For the burger:
- 125g beef mince (20% fat)
- 1 small egg
- ¼ tsp fine himalayan pink salt
- pinch of freshly ground black pepper
- 1 tsp mixed spices of your choice (e.g. cayenne, chilli powder, coriander, ground fennel seeds, etc)
For the burger sauce:
- 20g sugar free mayonnaise I use this brand because it's hands down the best mayo you'll ever taste and it's virtually zero carbs!
- 20g low sugar ketchup
- ¼ tsp Dijon mustard
- pinch of fine himalayan pink salt
For the chips:
- 100g butternut chips
- a sprinkle of freshly ground black pepper
- a drizzle of extra virgin olive oil or bacon fat
- a sprinkle of fine himalayan pink salt
Other ingredients:
- 1 slice of cheddar cheese
- ½ avocado
- 4 streaky bacon rashers
- a handful of baby kale leaves
Instructions
- start by making the burger bun; leave it to cool.
- in a medium pyrex bowl or similar, mix all burger ingredients (using food-safe disposable gloves helps); form a burger shape -either by hand or by using a burger 'maker', and place in the fridge to set for at least 30 minutes (you can do this one day in advance if you prefer).
- while you wait for the burger patty to set, make the sauce by combining all 4 ingredients and stirring until smooth; taste test and refrigerate, covered in cling film.
- peel and slice avocado and set aside.
- wash + dry kale leaves and set aside.
- place butternut squash chips in an oven tray, sprinkle a little olive oil (or bacon fat if you have any), salt and pepper and bake for 30-40 mins at 180C fan (200C static), turning over half-way through baking time.
- place burger and bacon rashers under the grill and cook on medium-high heat for about 7-10 minutes, then flip over and grill for 6-8 minutes (depending on how well done you like it); I like my bacon very crispy - if you don't, remove it from the grill sooner and keep it warm by wrapping it in foil and leaving it at the bottom of the grill or oven, by the door.
- put cheddar slice on top of the burger and continue to grill for a couple of minutes until melted.
- while the meat cooks, you may wish to re-heat the bun for a minute or so (oopsies tend to become quite sticky after a while).
- now you just need to assemble everything and enjoy it!
Notes
I tend to make several burger putties that I keep in the freezer ready to cook. No need to defrost them. Just cook them a little longer.
Without chips, the macros are as follows: Kcal 1026; F 86.5g; C 7g; P 51g
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Without chips, the macros are as follows: Kcal 1026; F 86.5g; C 7g; P 51g
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use.
Nutrition
Serving: 1 Calories: 1103 Fat: 88g Net Carbs: 20g Protein: 52g
Recipe by Queen Keto at https://queenketo.com/ultimate-keto-low-carb-bacon-cheese-burger-chips/