low carb healthy cheese burgers


Low Carb Healthy Cheese Burgers can be prepared and cooked in less time than it would take you to go to the shop and buy ready-made ones. So why not?

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.low carb healthy cheese burgers 

I must admit that, before my keto days, I too used to buy burgers at the supermarket. It took 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.low carb healthy cheese burgers

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? What about comparing prices and ingredients? And queueing 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 low carb healthy cheese burgers.

Let’s look at what’s involved.

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).

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.

SPICES. You can make your burgers as hot or as mild as you wish. It’s entirely up to you and your taste buds.

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.

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.

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.

COCONUT FLOUR for dusting the burgers so they brown nicely and extra virgin olive oil + butter for pan frying.

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.low carb cheese burgers

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 my low carb healthy cheese burgers with bacon rashers and peperonata.low carb healthy cheese burgers

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.


Low Carb Healthy Cheese Burgers
  • Yield: 4
  • Serving: 1
  • Calories: 603
  • Fat: 52g
  • Net Carbs: 0.4g
  • Protein: 31g
Recipe type: Main Course
Cuisine: Ketogenic. Low Carb. Paleo. LCHF. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Quick, easy and delicious. Make these low carb healthy cheese burgers once and you'll never buy ready-made burgers again.
  • 500g minced meat
  • a handful of parsley leaves (finely chopped)
  • 1 garlic clove (minced)
  • a handful of coriander leaves (finely chopped)
  • ¾ tsp fine Himalayan pink salt (U.S. option HERE)
  • ½ tsp paprika
  • ½ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp chilli powder or flakes (add more if you like your food spicy)
  • 1 tbsp ground flaxseeds (U.S. option HERE)
  • 1 large egg
  • a sprinkle of fine coconut flour (U.S. option HERE)
  • 50g extra virgin olive oil (U.S. option HERE)
  • 20g butter
  • 120g strong cheddar or similar cheese
  1. put mince into a large pyrex bowl or similar.
  2. add all other ingredients, including whole egg (no need to beat first)
  3. 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 flaxseeds absorbing moisture).
  4. 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.
  5. heat up olive oil and butter on medium-high setting.
  6. add the burgers and push them down in the middle (otherwise they will puff up in the centre).
  7. pan fry for a few minutes on one side, flip over and cook the other side; repeat one more time.
  8. top each burger with sliced cheese and place under a hot grill for a couple of minutes or until the cheese has melted.
  9. serve hot with your favourite side dish.
To intensify their flavour, prepare the burger patties one day in advance and leave them in the fridge, covered with cling film. Take them out of the fridge 2 hours before you pan-fry them.

Metric kitchen scales are an inexpensive yet invaluable gadget to ensure 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. For U.S. option click HERE.


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