Beef burgers with blue cheese
Twenty percent fat ground beef and nothing else in the mix — no egg, no binder, no onion. Everything added to a burger patty is a reason for it to fall apart.
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Ingredients
For the whole dish · serves 2
- Ground beef, 20% fat13 oz
- Blue cheese2 oz
- Little gem leaves4
- Butter¾ oz
- Sea saltonly on the outside
- Black pepperplenty
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+1g net · 107 kcal · 5 min · together 3g net, 677 kcal
Method
6 steps · 25 minutes
- Handle the meat as little as possible. Shape it into a loose ball and press it flat once.
- Salt the outside only, and only just before it goes in the pan. Salt mixed through the meat draws out water and gives you a sausage texture.
- Press a dent into the middle of each patty with your thumb, which stops it doming as it cooks.
- Get the pan very hot and leave them alone for 3 minutes. Moving a burger early is what tears the crust off.
- Turn once, put the blue cheese on, and cover the pan for the last minute so the cheese melts in the steam.
- Rest them a couple of minutes and serve them in the lettuce leaves, which is the only part of this that is a compromise.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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