A Little About the Recipe: Delicious Low Carb Paleo Beefburgers
Delicious Low Carb Paleo Beefburgers, when you taste them, you won’t ever want to buy from a shop ever again. They really are deee-licious! (Yes, deee-licious! It is right here, that those of you with young children will obviously realise, my son has forced me to watch way too much Peppa Pig recently.)
Why make beefburgers?
I have to admit that before coming up with these, I had always bought store-bought burgers. Yes, I know! Shock, horror! Did she really just admit that? (Yes, I did.) There are many brands out there that make burgers with just the meat, salt and pepper. They completely fulfill paleo rules and help us more sensitive folks by keeping the food wholesome and natural. Because of this, I was never particularly bothered about making my own beefburger recipe, truth be told.
Cutting corners? Me? Surely not! Okay, but two kids, a job, studying, and a website keeps me super busy. I remember long, long ago, I think probably back when I was a teenager, when I actually had enough time during the day to be bored. Sometimes, it would be nice to have the time to be bored once again. I wish…
Health doesn’t come cheap.
However, with a coronavirus pandemic swirling the globe, economies being brushed away and the price of groceries in Malta being a little on the pricey side anyway, saving money is a good thing. The paleo diet, let’s face it, is not the cheapest of diets out there; keto and Atkins’ Diet Revolution are around the same price range too. Good health doesn’t come cheap.
Beef mince is a noticeably more affordable alternative to packaged pre-made all-natural burgers and a way to save a little extra. And, now that we have the paleo compliant Paleo Cloud Bread recipe to hold a homemade beefburger together for gobbling, it’s time to give it a go.
The Perfect Recipe
Do you ever make a recipe, and it is just perfect the first time? It never happens, right? Oh, but it did! And, this is it. I, and my husband Carl, are now spoiled.
Often, when I make the first attempt at a recipe, my husband and I sit there. I scrutinise, he bites. He tries to think of something polite yet constructive to say which will not offend me, and we go from there. (Yes, this is like walking on eggshells for my husband. We all have our crosses to bear. This is his.) He ate, I ate. We considered. We both decided there was not a thing we would do to change it. We liked it just as it was. We have had it several times since because I want to make absolutely sure for every recipe that I have the ingredients, method and cooking times down pat. Still, we would not change a thing.
Sizes Of The Delicious Low Carb Paleo Beefburgers
The sizes of the burgers are essential for the cooking times. Try to keep them at 2cm or ¾ inch thickness. Otherwise, make them as you wish but adjust the cooking time accordingly. While they stay together reasonably well due to the addition of egg and almond flour, I recommend taking care when you first place them into the frying pan and then again when turning them over.
In case you’re wondering, the burgers can be made ahead of time. Left uncooked, they can be stored in the fridge in an airtight container between sheets of baking paper for three to four days. The tangy burger sauce can also be pre-made, covered, and kept for the same amount of time. The Paleo Cloud Bread is best when made fresh.
All or Nothing?
When writing this post, I ummed and ahhed. Should I write out each part of the recipe that makes up the burger separately, then suggest putting it all together? Shall I include some bits and leave out others? Some people might just want a burger on its own; some people might prefer to not use Paleo Cloud Bread. Some people might not like the sauce, while others might want to leave out the onions, lettuce and tomatoes. It was a tough decision. Eventually, I decided to put everything together in one post – the perfect and complete recipe for a healthy homemade beefburger from top to bottom with everything in between.
Low Carb Considerations For Delicious Low Carb Paleo Beefburgers
I developed this burger to be paleo compliant rather than low in carbs. It was, however, great to see it was pretty low in both total and net carbs when I calculated the nutrient values. My personal take on this was that it was a delicious recipe with different healthy food groups and was filling enough to ultimately justify the carb price tag. Feel absolutely free to disagree and reduce the carbs further by omitting the tomatoes, onions and lettuce. However, if you feel the carbs are still too high for one main dish, pass this recipe by. There are other delicious lower-carb recipes out there to choose from instead.
I Recommend This For: Delicious Low Carb Paleo Beefburgers
Personally, I follow a paleo-ish diet, so I use my own Easy Homemade Mayonnaise for the tangy burger sauce. It contains a tiny amount of non-paleo Dijon mustard (so far, I have not acquired any paleo Dijon mustard to use). For those who still want the tangy burger sauce but require a fully paleo compliant mayonnaise, check this recipe out instead.
Paleo and paleo-ish can serve the beefburgers with a salad like Simple Balsamic Salad. But, don’t use the balsamic vinaigrette! Double the amount of tangy burger sauce and use half of that as a super tasty version of a Thousand Island Dressing for the salad instead.
A different alternative for paleo and paleo-ish is to go with the whole burger idea and add some Sweet Potato Fries – who needs a fast food takeaway?
For those on the whole30 diet, you can remove the almond flour from ingredients in the burger and refrain from the Paleo Cloud Bread to remain within whole30 guidelines. This way, you can have your burger and eat it and still indulge in Sweet Potato Fries on the side.
I cannot recommend this beefburger recipe for those on the Atkins’ Diet Induction phase. There are too many extra ingredients that break induction rules. It’s far better to make a plain burger with just meat and seasonings instead. That way, you keep your carbs down at the biologically zero to kick-start your weight loss process as fast as possible. Keep this recipe for a little bit later on.
If you are slightly further into the Atkins’ Diet at the Ongoing Phase or you have even got to Maintenance (go, you!), this is an ideal burger to make. Add a Keto Goats’ and Cheddar Cheese Omelette on the side because eggs are super healthy, and cheese just makes everything better. However, this particular combination pushes the balance in favour of fat content. To remain Atkins’ compliant, we need to push back to protein. Solve this by having a protein-packed lunch like Sea bream stuffed with tomatoes and shallots or Paleo Guacamole on Boiled Eggs.
With the balance of fat being higher than protein, this whole burger recipe is already favouring Keto dieters. Add in the previously recommended Keto Goats’ and Cheddar Cheese Omelette for an entire meal of 71g protein and 10g net carbs. This leaves a nice bit of leeway for the rest of the day.
And Here It Is: Delicious Low Carb Paleo Beefburgers
Delicious Low Carb Paleo Beefburgers
- 500 g beef mince (1 lb)
- 100 g yellow onion (½ large onion)
- 1 medium egg
- 25 g almond flour (¼ cup) (omit for whole30)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp mustard powder
- ½ tbsp lard
Tangy Burger Sauce
- 5 tbsp easy home-made mayonnaise or preferred mayonnaise
- 1 tbsp tomato puree
- 1 tbsp apple cider vinegar (omit for whole30)
Paleo Cloud Bread (omit for whole30)
- 6 medium eggs
- 6 tbsp coconut cream
- 1 tsp oil or fat
- ½ tbsp lard
- 1 large tomato
- 100 g yellow onion (½ large onion)
- 1-2 leaves lettuce
- slice cheese (keto, Atkins' only)
- Finely slice the onion, the smaller you can cut it the better. (I blitz mine through the food processor.)
- Add the beef mince, onion, egg, almond flour, salt, pepper and mustard powder into a large bowl.
- Squish the burger mixture through your fingers until everything is mixed. Make sure all the meat has been thoroughly squished through your fingers or it won't have the right texture.
- Make four large burgers from the mixture about 2cm (¾ inch) thick.
- Melt the lard in a large frying pan on a medium heat. (I use number 7.)
- Using a fish slice, slide all the burgers into the pan and fry for 3½ minutes.
- Carefully, turn the burger over and fry for another 3½ minutes.
Tangy Burger Sauce
- Add the mayonnaise, tomato puree and vinegar together and mix.
Paleo Cloud Bread
- Preheat a fan-assisted oven to 180 deg C or 345 deg F.
- Prepare a large baking tray (you might need two for the size) by covering it with baking paper.
- With a pastry brush, brush the baking paper with the oil or fat.
- Separate the eggs into two bowls.
- In one bowl, whisk the egg whites until they make stiff peaks.In the other bowl, whisk the egg yolks and the coconut cream.
- Set the whisk aside and gently fold the yolk mixture into the egg whites.
- The egg whites will lose a lot of their stiffness.
- When everything is mixed. Place eight 'mounds' of the mixture onto the baking paper, use a spoon or spatula to push the 'mounds' into the right size and shape for burger buns. (Alternatively, do it as a very large square and cut it all up afterwards.)
- Bake in the oven for 15 mins.
- Leave to cool then peel off the baking paper.
- Finely slice the onion.
- Melt the lard in a small frying pan on a medium heat or add it to the same frying pan as the burgers will be cooked in.
- Fry the onions for around 20 minutes till the onions are blackened, stir them often.
- Finely slice the lettuce and tomato.
Put the Burger Together
- Place down four cloud breads.
- Add a burger, the cheese, the simple tangy sauce, the tomato, the blackened onions, the lettuce.
- Place four cloud breads on top.