Low carb Hamburgers
- 1 kg lean pork mince (you can use beef mince)
- 1 onion
- 1 tbsp Worcesterchire sauce
- 2 tbsp wholegrain mustard
- Salt and pepper to taste
- 1/2 cup fresh parsley
- 2 eggs
- 2 tbsp soy flour
- 2 fresh tomatoes
- 1 small can sliced beetroot
- 1 packet light cheese slices
- French mustard to serve (or low sugar mustard of your choice)
- 1 lettuce
- 2 fresh cucumbers
- 10 Low-carb bread rolls of your choice (I like to use Coles High Fibre Low GI Harvest Grains bread rolls)
Dice the onion finely and saute in a pan until golden brown. Leave aside to cool.
Finely chop the parsley.
To a mixing bowl, add the chopped parsley, onion, pork mince, Worcestershire sauce, wholegrain mustard, eggs, soy flour, and salt and pepper, then mix well with hands til well combined (it will seem very wet at first but keep mixing and it will become firmer).
Shape the burger mince into small balls and pat flat with the palms of your hands. This makes about 10 patties. Store the patties on a plate and cover with cling film. Store in the fridge until you are ready to BBQ.
Cook the patties on the BBQ for about 5 mins on each side or until cooked.
Slice the tomato and cucumber thinly and set aside until you are ready to assemble the patties.
To assemble: Make a slit in each of the bread rolls, spoon over some French mustard, add a slice of cheese, a pork patty, a piece of sliced tomato, cucumber and beetroot and a piece of lettuce and you're ready to eat!
I like to use French mustard on my burgers, but you can of course use your preferred version (just make sure it doesn't contain sugar). And in order to cut down on the carbs and sugar content of my burgers, I don't use tomato sauce, but if you really can't eat a burger without it, by all means add it, but be aware that tomato sauce does contain a bit of sugar and if you are having lots on your burger, this can add up.