These burgers have mushrooms in the minced beef mix which makes them soft and moist. The rolls are low carb and grain free.
For the rolls.
100gms cream cheese.
1/2 tbsp psyllium husk.
1/2 tsp baking powder.
1/2 teaspoon salt
For the burgers.
500gms minced beef.
1 egg (optional).
salt and pepper.
For the fillings.
your choice of salad greens, avocado, cheese, tomato, pickles and mustards
To make the rolls separate the eggs, then whisk the yolks with the cream cheese, salt, baking soda and psyllium husk. In a separate bowls whisk the whites until stiff then put a couple of spoons of the whites into the yolk mixture to slacken it, then carefully fold the rest of the whites into the yolk mixture.
Spoon the mixture onto bake paper on an oven tray there is enough to make about 12 small rolls. Bake at 180 for about 15 -20 mins until golden.
To make the burgers whizz the onions and then the mushrooms until finally chopped but not pulverised.
Mix the mushrooms, onions, egg, minced beef and salt and herbs together. It’s easiest to use your hands, make six large balls.
Flatten the balls to make burger shapes and cook in coconut oil until golden on both sides.
Gather all your filling ingredients, such as avocado, salad greens, grated cheese, saurekraut and tomato. Then make your burgers starting with one of the rolls and pile it up with your choice of fillings.
Then top with another roll and enjoy
Makes 6 large serves, carbs per serve about 5gms
There will be left over rolls, which can be used spread with butter and sauerkraut or they are yummy topped with whipped cream and a few berries.