Carrot Burger with Beef Patty and Cheddar
It delivers solid protein and long satiety from beef, egg, and cheddar, while carrot adds a little fiber and a softer flavor without a heavy bun. The taste comes out meaty, cheesy, and lightly tangy, so this burger works well as a filling keto snack or a quick dinner.
Grate the carrot (60 g) finely and squeeze out the excess juice well. Mix it with the egg (50 g), dried garlic (1 g), and table salt (to taste) until you get a thick mixture that holds its shape.
Heat a frying pan and melt the ghee (5 g). Spread the carrot mixture into one thick round and cook it for 3-4 minutes per side over medium heat until the base sets and browns. At the same time shape the ground beef (100 g) into a flat patty, season it with table salt (to taste) and black pepper (to taste), and fry it until fully cooked with no pink juices left inside. During the last minute place the cheddar (30 g) on top so it melts.
Finely chop the salted pickles (25 g) and mix them with the sugar-free mayonnaise (15 g) and sugar-free mustard (3 g). Transfer the carrot base to a plate, add the iceberg lettuce (20 g), the hot cheesy patty, and the sauce, then fold the base in half and serve at once.
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