Cheeseburger muffins

Ingredients for 3 servings:

• 500 g minced beef
• e.g. salt and pepper
• ¼ tsp cumin
• e.g. olive oil, for frying
• 2 eggs
• 50 g double cream cheese
• 100 g almond(s), blanched and ground
• 1 tsp baking powder
• 25 g sesame seeds
• 100 g Cheddar cheese, grated
• 200 g crème fraîche
• 1 tsp mustard, medium hot
• 50 g tomato paste
• 1 tsp paprika powder
• ½ tsp curry powder
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Stevia
• ½ onion(s), red
• 5 small tomatoes
• 2 slice(s) pickle(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Low-carb

Preheat oven to 140°C fan/convection oven or 160°C top and bottom heat. In a bowl, season the raw ground meat with salt, pepper, and cumin to taste. Then shape into twelve small meatballs and fry in a pan on all sides. Crack the eggs into a bowl and add the cream cheese. Beat with a hand mixer. Add the almonds, baking powder, and sesame seeds and mix everything together until smooth. Divide the batter among 12 muffin cups and press one meatball into each cup. Fill a muffin tin with batter and bake for 20 minutes. Sprinkle the cheddar cheese over the baked muffins and bake for another one to two minutes until the cheese melts. Put the crème fraîche in a bowl and add the mustard, tomato paste, paprika, curry powder, balsamic vinegar, Worcestershire sauce, and stevia. Mix everything together until a creamy sauce forms. Cut the onions, tomatoes, and cucumber sticks into small pieces. Remove the muffins from the tins, garnish with the sauce and the small pieces of onion, tomato, and cucumber, as desired, and enjoy warm. They also taste great cold.