Low-carb cheeseburger with gin shallots

Ingredients for 6 servings:

• 80 g almonds
• 1 tbsp flaxseed
• 40 g sesame seeds
• 80 g sunflower seeds
• 2 tbsp butter (tomato butter or herb butter)
• 1 tsp baking powder
• 3 eggs
• 150 g cottage cheese
• 1 tsp sea salt
• 1 tsp, heaped black pepper
• 1 handful of rosemary, fresh shoots
• 10 olives, black, pitted
• 12 cherry tomatoes
• 900 g minced beef, fresh, from your trusted butcher
• 2 tsp sea salt
• 2 tsp pepper (spiced pepper)
• 1 tbsp, heaped coriander seeds, crushed
• 6 m.-large shallot(s)
• 2 tsp garlic
• 2 tbsp tomato paste
• 50 ml gin
• 1 tsp sea salt
• 2 tsp spice mix (Magic Dust)
• 6 m.-sized eggs
• 6 tbsp BBQ sauce (according to personal preference, here plum BBQ sauce, savory, fruity, slightly sweet)
• 12 tbsp heaped guacamole (according to personal preference, homemade or favorite product)
• n. B. white wine for deglazing
• n. B. Clarified butter
• 150 g mountain cheese
• 150g mozzarella
• 2 tbsp, heaped pine nuts, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the burger party

Melt the tomato butter or herb butter in a pan and set aside. Preheat the oven to 170°C (top/bottom heat). Optionally, toast the pine nuts and set aside. Low-carb buns: Dry toast the sesame seeds in a non-stick pan over medium heat and let cool. In a food processor (here, a Thermomix), grind the almonds, sunflower seeds, and flaxseeds with the toasted sesame seeds and baking powder to a “grain flour” and transfer to a bowl. Mix three eggs and the cottage cheese in the food processor, season with salt and pepper. Cut the fresh rosemary shoots into small pieces and the olives into thin rings. Add them to the melted tomato butter and stir. Then stir in the grain flour. Divide the mixture evenly among six dessert rings (8 cm diameter) and pre-bake for ten minutes. Trim the ends of the three tomatoes and cut each into two equal-thick slices. Cut along the inner edge of the dessert ring with a knife and carefully peel the dessert ring upwards. Place a tomato slice on the surface and press down lightly. Bake for another 20 minutes. Once cooled, cut into two equal halves. Braised Gin Shallots: Slice the shallots into rings and fry in clarified butter over medium heat. After about five minutes, add the garlic. If desired, deglaze with white wine in the meantime. Add the tomato paste, toast, and then spread it out. Season with salt and Magic Dust and deglaze with gin. Reduce the heat to evaporate the excess liquid. Once the desired consistency is reached, set aside. Beef Patties: Season the ground beef with salt and pepper and add the crushed coriander seeds. Knead this mixture thoroughly by hand. Form six equal-sized patties by hand or using a burger press and set aside. Melt the cheese in a non-stick pan and fry lightly. Then set aside and keep warm (residual heat in the oven is sufficient). For later assembly, divide the cheese into six equal pieces. Fry six eggs in dessert rings in a pan over medium heat, making sure the yolks are still slightly runny. Use a knife to separate the fried eggs from the dessert rings. Fry the patties over high heat in clarified butter for three minutes on each side. If necessary, keep the first few servings warm in the oven. Assemble the burgers: Spread a generous amount of guacamole (about two tablespoons) on the bottom half of the bun. Top the patty with a slice of melted cheese. Add the gin shallots and place three tomato slices on each half. Place the fried egg on top. Brush the top half of the bun with BBQ sauce and finish by placing it on top. Garnish with toasted pine nuts if desired, or add them to individual layers. BBQ sauce and guacamole can, of course, be served on the side.