Low-carb comfort zone: classic burgers without bread

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Low-carb comfort zone: classic burgers without bread

FOR 4 PEOPLE

  • 450g l 1lb lean ground beef
  • 1 tablespoon finely chopped shallots
  • sea ​​salt and black pepper
  • 8 small leaves of romaine lettuce
  • English mustard
  • tomato ketchup
  • ½ Beefsteak tomato, sliced ​​and stone removed
  • ½ peeled red onion, halved and thinly sliced
  • 8 cocktail pickles, sliced

● Combine the mince, shallots and seasoning in a bowl. For a particularly professional finish to your burgers, shape the mince, a quarter at a time, inside a 10 cm W 4 in. Cookie cutter with straight edges. Or, if you’re happy with something more rustic, shape dumplings with your hands, then flatten them between your palms. Keep in mind that burgers will shrink and fatten when you grill them. If you want, you can make them ahead of time, then cover and chill them.

● Set either a ridged cast iron griddle or a large dry frying pan over medium-low heat and cook the burgers for 4 to 5 minutes per side. Place each burger in one of the lettuce leaves, spread a little mustard and then a little tomato ketchup. Next, place a slice of tomato on top and season, then sprinkle with sliced ​​onions and pickles, and close with a second leaf.

■ Carbohydrates 3.3 g; protein 25.6g

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