This keto-friendly burger recipe is high protein and gluten free. It's also higher in dietary fibre.
Prep 15 minutesCook 10 minutesServes 4Makes 4
Ingredients
Method
400g beef mince
2 1/2 tbsp Celebrate Health BBQ Sauce
1 tsp smoked paprika
1 small zucchini, grated, squeezed of excess moisture
4 large (about 120g each) field mushrooms
1 tbsp extra-virgin olive oil
1 red onion, cut into 5mm thick rings
4 x 20g slices cheddar cheese
80g baby rocket leaves
1 1/2 tbsp Celebrate Health Tomato Sauce
1 large avocado, mashed
1 tomato, sliced
Using clean hands combine mince, smoked paprika, grated zucchini and 1 tablespoon of BBQ Sauce in a large bowl. Shape into four 2cm-thick patties.
Heat a large chargrill pan over medium-high heat, brush patties and mushrooms lightly with oil. Cook mushrooms for 4-5 minutes each side or until mushrooms are lightly charred and tender. Cook burgers for 4 minutes or until underside is lightly charred. Turn burgers and cook for 2 minutes. Top each burger with a slice of cheese and cook for a further 2 minutes or until burgers are cooked through and cheese is melted. Cook onion rings for 2 minutes each side or until lightly charred.
Meanwhile, combine Tomato Sauce and remaining BBQ sauce in a small bowl.
To serve, top each mushroom with avocado, rocket, sliced tomato, a burger patty and onion rings. Serve drizzled with the sauce.
