The Natural Doctors: The right burger can feel like such a treat on a low carb diet. We love this recipe as a meal after we have been at karate working hard, the protein boost is perfect after exercise. You get a lot of veg in the burger and toppings and with a few extra on the side you can hit 6-7 portions in 1 meal.
With simple preparation you could even whizz these up in the morning and leave them in the fridge ready to cook once you get home. The burger itself is moist and melt in the mouth that it wont be long until you are craving it every week. We certainly do!
What You Need (Makes 2 large burgers):
- Food processor
- 2 Rump Steaks (450g)
- 4 Mushrooms
- 2 sun dried tomatoes in oil
- 2 red onions
- 2 courgettes
- 2 Tsp Dijon Mustard
- Black Pepper
- 50g cheddar cheese or mozzarella (optional)
- 1 large or 2 small sweet potatoes (optional)
- 1 tbsp Coconut oil
- 2 tablespoons butter
Picking good steak is important to make this meal taste amazing. You could use mince but if you make this from a good quality rump steak it adds amazing flavour to the meal.
Remove some of the excess fat from the steak if there is a large rind.
Peel 1 onion and with the mushrooms cut them into quarters.
In the food processor blend the quartered onion, mushrooms and dijon together for 30-60 seconds. You may need a spatula to take it off the sides of the machine. You want it quite small.
Add the steak and blend again. This part is up to you, personally we like smooth burgers so we blend it for 1-2 mins but if you like them coarser 30-60 seconds will be fine.
On a large plate, place some oil ready for the patties to sit in the fridge until you want to cook them.
Make sure your hands are wet and pull a handful of burger ‘mix’ out of the machine (make sure the blade is out of the machine first!) shape into a ball and put on the plate. Repeat so that there are 2-3 patties of even sizes. Gently push them flat so they are 2-3 cms (1 inch) thick.
Cover with a second oiled plate and put them in the fridge for at least an hour or until needed.
Peel and thinly slice the onion ready for the topping
Using a potato peeler create courgette ribbons out of both courgettes for the top of the burger.
Cut come other vegetables for steaming as a side e.g carrots, broccoli and cauliflower, it’s up to you.
Take the burger patties out of the fridge 20 minutes before you want to cook them.
Peel the sweet potato and slice into fries.
Place on a lined baking tray with some butter and put into the oven on 180 degrees. They take about 30 minutes.
In 2 small pans place the onions and courgettes so they cook separately. Place 1 tbsp of butter in each pan and cook until both are golden brown and soft. They should take around 10 minutes to cook (you can leave them and then warm them for 1 minute before you serve).
Place 1-2 tbsp of coconut oil In a large pan and put on a high heat.
Putting one tsp of dijon mustard on to each burger place them mustard side down in the pan. Whilst the first side is cooking add mustard to the other side giving a delicious crust.
Cooking takes 6-10 minutes depending on how rare you like your burger. We cook for around 8 minutes to get a medium burger.
The last time you flip the burgers place 25g of sliced or grated cheese on top and put a lid over the pan for 60 seconds to create a cheeseburger.
On a plate place the burger and put the courgettes and onions on the top. Surround with a few sweet potato fries and steamed vegetables.
For amazing burger sauce mix mayonnaise with dijon mustard and a 1/2 tsp of tomato ketchup.