Low-carb burger roll

Ingredients for 4 servings:

• 500 g low-fat curd cheese
• 4 eggs
• 1 packet of baking powder
• 1 pinch of salt
• 500 g tartar or minced beef
• 4 leaves of iceberg lettuce
• 1 large tomato(s)
• 1 large onion(s)
• ¼ cucumber(s)
• 100 g Edam cheese (30%)
• 4 tbsp ketchup
• 4 tbsp mustard

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Low carb and gluten-free. Preheat your oven to 180 degrees. Take a bowl and add the low-fat quark, eggs, sachet of baking powder, and salt. Mix everything well and then spread the dough into a square on a baking sheet lined with baking paper. Use the entire surface of the baking sheet if you like. Then put the dough in the oven for 30 minutes until golden brown. Now fry the minced meat and set it aside. Meanwhile, tear the iceberg lettuce, slice the cucumber, tomatoes, and onions, and finely grate the Edam cheese. Set these ingredients aside as well, ready to hand. Remove the dough from the oven after 30 minutes. Let it cool for about 10 minutes. IMPORTANT: Remove the dough from the baking paper now! This will make it easier to roll up later! Spread the mustard and ketchup on the dough. Then sprinkle the cheese on only one half. Now return the dough to the oven for another 5 minutes until the cheese has melted slightly. Remove the dough from the oven and top only the cheese side with the minced meat, iceberg lettuce leaves, onion, cucumber, and tomato slices. Now things get a little trickier. Roll up the burger roll, starting with the thickly topped side. The baking paper will help you with this. Then cut your roll into 4 pieces and enjoy.