Super Low-Carb Burger

Ingredients for 4 servings:

• 6 egg whites
• ½ tsp salt
• 1 tsp psyllium husks, ground, if desired
• 2 tsp protein powder
• 6 egg yolks
• 200 g low-fat curd cheese
• 2 tbsp macadamia nuts, ground
• 2 tbsp psyllium husks
• ½ tsp baking soda
• 500 g minced beef
• 1 tbsp mustard without added sugar
• 1 egg(s)
• 1 tbsp Parmesan, grated
• ½ tsp salt
• e.g. chili flakes or pepper
• Garlic
• 1 avocado(s) (Hass), soft
• 100 g cream cheese (4% fat)
• ½ tsp vinegar or lemon juice
• 1 dashes Stevia or 1 crushed sweetener tablet (Sucralose)
• n. B. Salt
• chili
• 1 lettuce heart(s) or 1 small iceberg lettuce
• 4 slices of goat cheese or Gouda (approx. 50 g)
• n. B. Pickled gherkin(s)
• e.g. tomato(s)

Instructions

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

with guacamole (avocado cream) and goat cheese, suitable for keto

For the burger buns, preheat the oven to 200°C (top/bottom heat) or 180°C (fan). Separate the eggs and beat the egg whites with the salt until very stiff (approx. 3-5 minutes). If you have egg white powder, you can add 2 teaspoons more. Stir a teaspoon of psyllium husk powder (optional) into the already stiffly beaten egg whites to make them even more stable. Mix the egg yolks with the macadamia nut flour, psyllium husk, baking soda, and low-fat quark. It’s best to use a fork instead of a mixer, as the low-fat quark will otherwise become very runny. Line a baking sheet with parchment paper. Fold the egg yolk mixture into the egg whites. I use a spatula for this. Using a tablespoon, spread 6-8 dollops onto the baking sheet (approx. 2-3 tablespoons per dollop) and place in the oven. The buns need to bake for about 15 minutes, but they should be checked occasionally and the temperature adjusted if necessary, or left in the oven for longer. They should be nicely browned when cooked. For the guacamole, roll the avocado on a firm surface to soften the inside. Be careful not to split it. Then halve it, twist it open, and use a knife to cut into the pit and twist it out. Scrape the flesh into a glass or similar container with a spoon – preferably a slightly taller container, as it’s easier to stir. Mash the flesh with a fork and mix until creamy. Add a splash of vinegar or lemon juice (just a little), stevia, cream cheese, and, if desired, salt and chili, and mix everything together. For the burger patties, combine the ground beef (I prefer lean ground beef from the butcher) with the egg, mustard, Parmesan cheese, salt, and, if desired, chili, pepper, and garlic. Form patties. I use a burger press for this, but you can also use a round can and a tablespoon, or just your hands. When the buns are done, take them out of the oven and place them on a wire rack so they don’t start to sweat. The buns will shrink; this is normal and is due to the unused flour. Fry the burger patties in a non-stick pan. After turning them over for the first time, place the goat cheese on the already cooked side so it spreads a little. Cut the burger buns in half and spread both sides with guacamole. Wash and dry the lettuce leaves and place them on the undersides. Place the burger patties on the lettuce and, if desired, top with another layer of lettuce, pickles, and/or tomatoes. I also sometimes fry mushrooms along with the patties and add them on top. Put the bun lid on and serve.