Only 4.6g net carb, there’s no need to miss out on the beloved burger. Soft, buttery bun, succulent meat, crispy lettuce, salty cheese, tangy, tommy-K and crunchy cucumber pickle—this is the ultimate burger!
The trick with cooking all meat is to have it at room temperature. This ensures even cooking with a nice charred outside. So if you can, get ahead of the game and take your meat of the fridge for at least 2 hours before cooking.
Another trick with these patties is to keep handling and processing to a minimum—these are unadulterated, and rejoice meat as it is, with just a little seasoning.
Place the minced beef on a board, taking care not to break it up—maintain a block shape where the mince looks uniform, and strands are lengthways in one direction. This is an important step that will ensure a tender, succulent patty. Cut the block of mince lengthways, and then crossways, so that you have four, even rectangles of minced beef.
With each rectangle, throw it from hand to hand, with a bit of force, to round the edges and compact the meat. Season one side with a generous pinch of salt and pepper. Gently flatten the patty and press the seasonings into the meat.
Heat a heavy based pan over a high heat, with cooking fat of your choice (ghee, olive oil and butter, or meat fat). Sear the meat for about 5 minutes on both sides until charred and cooked to your liking — I like mine medium-rare. At the last minute of cooking, place the cheese slices on top of each patties, clamp a lid on, and allow the cheese to melt. Transfer to a chopping board and allow to rest while you prepare the rest of your burger.
Slice each bun and toast under the grill or in a toaster. Place each patty on the buns and assemble your burger as you wish with low-carb tomato ketchup, cucumber pickle, salad leaves or however you prefer to dress it up!