LO DOUGH BACON CHEESE CHUCK STEAK BURGER 70 / 30

ONLY 2.2g CARBS

This new Lo-Dough has revolutionised my life!  I always pride myself on making everything from scratch but these amazing pysllium husk wraps are unleashing my carbohydrate restricted world!  Not a nasty ingredient in there plus super high in fiber each wrap has a whopping 9.3g, 0.1g Fat and only 39 Kcal per wrap.  

I like to use chuck steak to make my burgers as you get a 80% meat to 20% fat ratio which makes these burgers one of the tastiest ever, I do sometime change this ratio out to 70% ~ 30% by adding ground ribeye steak.

Ingredients 

(makes 4)

The Burger

700g ground chuck steak

300g ground ribeye steak

1 tsp Himalayan sea salt

1 tsp ground black pepper

1 tbsp olive oil

1 small onion finely diced

1 clove garlic finely diced

1 tbsp fresh jalapeños finely diced

Burger Toppings

4 buttered brioche buns

8 slices sweetcure bacon

8 slices burger or Swiss cheese

8 tbsp mayonnaise 

4 tbsp pickled jalapeños 

8 iceberg leaves

Heat a skillet medium, add the olive oil, gently soften the onion and garlic for five minutes, remove from the pan and place in a large bowl to cool, add the jalapeños, once cooked add the ground beef, salt and pepper.  Using your hands mix well then crushing the mix together, divide in to four and squeeze the patties to form a ball, press out in one go with you palm or a burger press to create your burger pattie.

Heat your griddle skillet medium hot and toast the buttered buns until golden crispy and brown, then place the burgers on the skillet cook for 2-3 minutes each side only turning once for medium, add the cheese to the patties to melt.  Meanwhile cook the bacon on the skillet.  Once cooked place on top of the cheese burger.

Set your buns up on your serving platter, spread a tablespoon of mayo on the bottom of each bun, a slice of lettuce then the burger topped with cheese and bacon, the jalapeños, mayonnaise and final ice berg lettuce now enjoy.