Burger Recipe Ideas

This original recipe idea comes from BBC Good Food way back in 2006 but it still stands good. But please throw away the bread rolls and use a portobello mushroom in their place or just plain burgers are nice.

Ingredients

1 small onion
500g good-quality beef mince
1 egg
1 tbsp vegetable oil
4 burger buns (use portobello mushroom instead)

All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method

Peel the onion, slice in half through the root and trim off the top. Place cutside down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

If using a BBQ: Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

If using a grill:Heat to medium heat and cook same as for BBQ above

Take the burgers off the barbecue or grill. Leave to rest on a plate so that all the juices can settle inside. If you are a low carber do not place a burger inside each bun, because you will use of course use a portobello mushroom, or eat it as a plain burger with a mixed salad or similar. If using a portobello mushroom I usually cook mine in a pre heated oven at 180 for about 15 minutes.

But before serving any foods check they are properly cooked all through.

Enjoy - has anyone else got some good burger recipes to share?  

All the best Jan

They look lovely Jan. I quite like lamb & mint burgers now.

looks yummy thankyou



i cant remember the name of the person i was talking about the bubble the other day, but if you read this, its 50g butter 50g cheese not 200g doh! sorry

Andy12345 wrote:

i cant remember the name of the person i was talking about the bubble the other day, but if you read this, its 50g butter 50g cheese not 200g doh! sorry

I think it was to Benny Boy on the Low Carb Vegetables Topic ?

All the best Jan

Many years ago I guess if you were eating a burger it had to be beef, and all pictures showed bread as the above one does ...but please ditch the bread !

For a change how about this Lamb Burger Recipe.

Rosemary and Garlic Lamb Burgers
Serves 8

For the burgers:
2 garlic cloves, chopped
4 tsp finely chopped rosemary needles
1kg lamb mince

To serve:
3 red onions,sliced and tossed with 1 tbsp each balsamic vinegar and olive oil
sliced tomatoes
good handful rocket

Method:
Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don’t overwork the meat or you will toughen it.
Divide the mixture into 8, then shape into round burgers. If eating now, heat a grill (or barbecue) and cook for about 8-10 mins, turning frequently, until cooked to your liking.

When cooked eat the burgers with the balsamic onions, tomatoes and rocket.

Although some may have their burgers with bread I would serve mine with extra salad or other low carb side dish of your choice.

Original recipe idea from BBC Good Food Guide and adapted to suit,

Burgers to be enjoyed at any time of year.

All the best Jan

Looks lovely Jan. I think I prefer lamb & mint burger but easy to do I guess, just swap with the rosemary.

mo1905 wrote:Looks lovely Jan. I think I prefer lamb & mint burger but easy to do I guess, just swap with the rosemary.

Yes I think lamb and mint or lamb and rosemary would work.

It's just occurred to me the times we have roast lamb it's always sprinkled with rosemary, perhaps I prefer it to mint, but with any food it always comes down to individual choices and tastes. That's what is great about eating whole fresh foods.

All the best Jan

Jan1 wrote:

mo1905 wrote:Looks lovely Jan. I think I prefer lamb & mint burger but easy to do I guess, just swap with the rosemary.

Yes I think lamb and mint or lamb and rosemary would work.

It's just occurred to me the times we have roast lamb it's always sprinkled with rosemary, perhaps I prefer it to mint, but with any food it always comes down to individual choices and tastes. That's what is great about eating whole fresh foods.

All the best Jan

Lamb is the next meat I am going to try to like. I haven't eaten it since I was a child, but I love burgers, maybe I'll start with these and see how I get on.

I don't bother with an egg, though it can make it trickier to cook without crumbling as I eat too many as it is.
I fry a small finely chopped onion and clove crushed garlic till lightly browned. Allow to cool then add to whatever mince you like. I use beef or turkey for this - not the leanest ones as you need the fat to keep it moist- in fact I often add a splash of olive oil to the turkey mince. Then I add whatever spices I fancy- at the minute it's cumin and a big splash or two of hot pepper sauce. Season and mix well with hands to blend. You need to scrunch the mince to break it down a bit. Shape into burger sized patties and chill in fridge till firm. Heat griddle pan, spray with oil and cook through till not bloody. It us important to cook mince right through as risk of e-cold contamination. When nearly cooked top with half slice cheese- I've been using a cheddar slice with jalapeños in it as it has a bit of kick to it. Serve on top of baked portabello mushrooms with salad a d homemade coleslaw. Yummy.

@cold ethyl ...... reads and sounds a good recipe. I have also read others don't always use an egg, the secret is don't be afraid to use NOT the leanest of mince. Don't fear fat as the saying goes but embrace it especially when cooking burgers.

Dare I say it turkey burgers are great for using any turkey left over from Christmas (Did I really mention Christmas EEK)  

You love your jalapenos

All the best Jan

My lamb burgers are similar but a tip from a butcher ,add just a splash of cold water to the mince and work briefly with your hands before adding finely chopped garlic ,chilli and onion and finely chopped fresh mint .I season with a veg stock cube ,another tip I learned in my long life! is to turn the burgers about every 20 second s so that they cook through without burning the outsized
CAROL

Thanks Carty. They're one of my favourites although I quite like the outside a little crispy and well done :-)

Low Carb Bacon, Mushroom, Cheeseburger lettuce wraps.

Now how about this for a fantastic burger recipe idea. It isn't mine .... it's Carolyn's at the 'All Day I Dream About Food Blog.' Carolyn is a writer a runner, a mother and a diabetic.

This is what it looks like and link to her blog below.



"Take your favourite fast food meal and make it low carb and healthy simply by wrapping it in lettuce. I used my favorite cheeseburger and turned it into a quick, easy low carb dinner recipe."

http://alldayidreamaboutfood.com/

Looks very tasty to me  

All the best Jan

That looks proper tasty Jan !

Well it may be nice to prepare, cook, eat and enjoy the worlds finest steaks, or the worlds freshest line caught fish, but I recently prepared, cooked and ate a gourmet beef burger! Well I thought it was pretty gourmet … Gordon Ramsey … may not agree, but if you‘re interested I‘ll share this easy recipe with you - and feel free to amend it slightly. For example you may wish to add a teaspoon of mustard to the recipe or use different herbs ..the choice is yours. That‘s the delight of cooking you can explore, invent, mix up the ingredients to better suit your palate. But here’s what I did.  

Serves Two Decent Sized Burgers

250/300 gram lean minced beef
1 red onion chopped
1 egg yolk
1 - 2 tsp olive oil
1 tsp dried mixed herbs *
Salt and pepper to season

* I used dried herbs but if you have fresh ones even better


Simple Method

Just place all the ingredients in a mixing bowl, then stir very well making sure it is well mixed. Using your hands divide the mix and shape into two equal sized burgers. Place on a baking tray and cook in a pre-heated oven at 200 or Gas Mark 6 for approx 30 minutes. All ovens vary so check burgers at about 20 minutes and adjust cooking time as necessary. When cooking burgers in the oven it may be an idea to grease or line your baking tray …. helps with the washing up afterwards!

Optional

You can either have plain burgers or why not put some stilton cheese on top of the burgers, for the last 10 minutes of cooking and let it melt - it makes the burgers that extra delicious.

We enjoyed this dish served with some mushrooms cooked in butter, I use a small frying pan, with melted butter and cook on top of the hob. For the cheesy leeks, I just sliced up two leeks (wash them first) placed them in a small ovenproof dish. Covered them with double cream and cooked in the oven for approx 15 minutes. Take leeks out of oven and sprinkle with some grated cheddar cheese, return to oven for further 5 minutes or until the cheese has melted and it’s a slight golden brown colour - the leeks should be just soft.

I’m very much an amateur chef … but I like to share recipes and ideas … and of course I wouldn‘t dream of serving these burgers in a bun. This Forum is LCHF !

Happy Cooking

All the best Jan

Jan1 wrote:Low Carb Bacon, Mushroom, Cheeseburger lettuce wraps.

Now how about this for a fantastic burger recipe idea. It isn't mine .... it's Carolyn's at the 'All Day I Dream About Food Blog.' Carolyn is a writer a runner, a mother and a diabetic.

This is what it looks like and link to her blog below.



"Take your favourite fast food meal and make it low carb and healthy simply by wrapping it in lettuce. I used my favorite cheeseburger and turned it into a quick, easy low carb dinner recipe."

http://alldayidreamaboutfood.com/

Looks very tasty to me  

All the best Jan

Hey it's Bank Holiday Weekend .... if you have a BBQ why not give these burgers a try?

All the best Jan

The secret of a good turkey burger (or any burger, come to think of it) is plenty of seasoning and this recipe certainly delivers. For added oomph, you could add in some dried chilli flakes but you will probably find you get a nice little kick from the ground black pepper.

Ingredients
Serves 2 - 4
500g turkey mince
1 small onion, very finely chopped
2 cloves garlic, crushed
1tbsp freshly grated ginger
1tbsp Worcestershire Sauce
2tbsp Soy or Tamari sauce
2tbsp finely chopped parsley
1tbsp freshly ground black pepper

Method
Pre-heat the oven to 180 degrees C.
Put all the ingredients in a mixing bowl and mix well. It’s easiest to do this with your hands – cleaned of course. You’ll get a fairly wet mixture.
Shape into four burgers and place on a baking tray. Cook in the oven for 20-25 minutes, turning the burgers over half-way through. You want them to be nicely browned.
Serve with a big salad and some cooked vegetables. Glass of Fizz optional…

Each burger has roughly 6g of carbs and 2g of fibre

Picture and recipe idea from Emma here

http://diabetesdietblog.com/

All the best Jan

You may have already seen this on this thread, and elsewhere, but I thought it worth posting again

Gourmet Burger Anyone  

Serves Two Decent Sized Burgers
250/300 gram lean minced beef
1 red onion chopped
1 egg yolk
1 - 2 tsp olive oil
1 tsp dried mixed herbs *
Salt and pepper to season

* I used dried herbs but if you have fresh ones even better

Simple Method
1. Just place all the ingredients in a mixing bowl, then stir very well making sure it is well mixed.
2. Using your hands divide the mix and shape into two equal sized burgers.
3. Place on a baking tray and cook in a pre-heated oven at 200 or Gas Mark 6 for approx. 30 minutes. All ovens vary so check burgers at about 20 minutes and adjust cooking time as necessary. When cooking burgers in the oven it may be an idea to grease or line your baking tray ... helps with the washing up afterwards!

Just a thought - Optional
Some may like to sauté the onion first in oil or butter, then add it to the mince mixture

You can either have plain burgers or why not put some stilton cheese on top of the burgers, for the last 10 minutes of cooking and let it melt - it makes the burgers that extra delicious.

We enjoyed this dish served with some mushrooms cooked in butter, I use a small frying pan, with melted butter and cook on top of the hob.

For the cheesy leeks, I just sliced up two leeks (wash them first) placed them in a small ovenproof dish. Covered them with double cream and cooked in the oven for approx. 15 minutes. Take leeks out of oven and sprinkle with some grated cheddar cheese, return to oven for further 5 minutes or until the cheese has melted and it’s a slight golden brown colour - the leeks should be just soft.

All the best Jan

Full recipe and instructions with helpful video here
http://www.ditchthecarbs.com/2017/08/31/keto-bacon-cheeseburger-casserole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+ditchthecarbs%2Fpkck+%28Ditch+The+Carbs%29

All the best Jan