Preparation time:
- 60mins
Cooking time:
- 90mins
Specialty:
- Keto
- Gluten-free
We decided to create our take on the American Classic: The Beef Burger. We made everything from scratch, except for the patties. It was well worth the effort and was very interactive and fun when you involve your family to create each ingredient piece. We infused Italian flavors into the recipe to make sure it doesn't taste like your traditional beef burger, but it sure looks similar :).
Ingredients (2 Servings):
Keto Bun:
- 2 Cups / 250g of Almond Flour
- 8 Tablespoons /40g of Psyllium Husk Powder
- 2 Teaspoons of Baking Powder
- 2 Teaspoons of Raw Coconut Sugar (or any other sweetener, Stevia works perfectly!)
- 2 Teaspoons of Apple Cider Vinegar
- 1 Tablespoon of Extra-virgin Olive Oil
- Sea Salt
- Black Sesame Seeds
Burger Filling:
- 2 Burger Patties (Beef, Chicken or Impossible Burger)
- 2 Lettuce Leaves
- 2 Eggplant Slices
- Sea Salt
- Ground Black Pepper
Italian Tomato Ketchup:
- 18 Cherry Tomatoes
- 1 Clove of Garlic
- 1 Teaspoon of Raw Coconut Sugar
- Extra-virgin Olive Oil
- Freshly Ground Black Pepper
- Sea Salt
- Fresh Basil
Eggplant Puree:
- 1 Eggplant
- 2 Cloves of Garlic
- Extra-virgin Olive Oil
- Sea Salt
- Fresh Mint
Instructions:
Keto Bun:
- Add in a large bowl the almond flour, the psyllium husk, baking powder and the coconut sugar. Add a few pinches of sea salt.
- In another bowl, add 2 cups of freshly boiled water and 2 teaspoons of vinegar and mix together. You might not need to use all the water, but this is the best way to have the right water-vinegar ratio.
- Create a little well in the middle of the dry ingredients and pour 1 tablespoon of extra-virgin olive oil.
- Add small amounts of water/vinegar mix into the well with a tablespoon and mix all the ingredients together.
- Add a little bit of water at the time and start working the dough with your hands as you need to feel the consistency while you're mixing all the ingredients.
- Water is really important in this recipe because it will help obtaining the right texture. Test the consistency by grabbing a chunk of dough and try to create a little ball, if you see cracks it means that the dough needs more water.
- Once the dough is ready, you will have a smooth and elastic consistency.
- Cover the dough with plastic wrap and let it rest for 10-15mins so that all the ingredients will come together.
- Pre-heat the oven at 180°C/350°F and prepare an oven tray with baking paper. Tap some water underneath the baking paper to make it stick. Spread a little bit of extra-virgin olive oil on top of the baking paper to prevent the buns from sticking.
- Divide the dough into 2 portions and form ball shapes. Place them on the tray. Press down gently to flatten the dough balls.
- Coat the top of the bun dough with some extra-virgin olive oil and sprinkle the sesame seeds on the top of the buns.
- Oven bake for 55-60 minutes.
- Once the buns are cooked let them rest for 5-10mins before cutting them in the middle to create the burger buns.
Burger Filling:
- Finely chop the garlic and dice the cherry tomatoes.
- Add extra-virgin olive oil to a pan and stir fry the garlic and the cherry tomatoes.
- Season with sea salt and black pepper.
- Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar and keep stirring at medium heat until they are completely cooked and mashed.
- Add some freshly chopped basil at the end.
Italian Tomato Ketchup:
- Finely chop the garlic and dice the cherry tomatoes.
- Add extra-virgin olive oil to a pan and stir fry the garlic and the cherry tomatoes.
- Season with sea salt and black pepper.
- Once the cherry tomatoes are half cooked add 1 teaspoon of coconut sugar and keep stirring at medium heat until they are completely cooked and mashed.
- Add some freshly chopped basil at the end.
Eggplant Puree:
You can pre-prepare and store it in fridge or make it on the spot. This is a great sauce that can be used with both meat and fish.
- Roughly dice the eggplant into cubes and sprinkle salt on top of each cube in order to remove the excess water. Let it rest for 10 minutes.
- Add the cubes into a pan with some extra-virgin olive oil and cook with the lid at medium heat until they become soft. Occasionally stir. It should take 10 minutes.
- Once cooked, add the eggplant cubes into the blender with extra-virgin olive oil, sea salt, black pepper, 1 clove of garlic and a few fresh mint leaves.
- Blend it until you obtain a fine and creamy puree. Adjust with sea salt, pepper and extra-virgin olive oil to your taste.
- You can store it in the fridge (cover with a layer of extra-virgin olive oil) for a 7-10 days.
Assembling our Fusion Keto Burger: Starting from the bottom we have added on top of the bun our Italian tomato sauce, followed by the burger patty, the eggplant puree, the lettuce leaves and finally the fried eggplant. We have covered with the top bun and served with our Pumpkin Chips.