Follow us 148.4k
The sun is out and it's the perfect time for barbecues and garden parties. Today I'm sharing one of my favourite summer meals. Burgers and Guacamole go perfectly together and you won't even be missing the buns... But if you do, you can always serve them with Keto Buns that are popular even amongst my "non-keto" friends :-) Adding healthy fats from Guacamole will help you get enough fats on a keto diet while keeping your protein moderate.
I took these photos during one of our BBQs. It was a big event and I prepared most of the meals in advance. Apart from burgers, I made some vegetable salsa, Guacamole, Greek salad, Melitzanosalata, chorizo meatballs, prawns, curried chicken skewers, lamb skewers and pork ribs. I'll be sharing many of these recipes during the next couple of weeks so stay tuned.
For more BBQ recipes, also see:
Hands-on Overall
Nutritional values (per serving)
Net carbs8 grams
Protein25.4 grams
Fat40.7 grams
Calories525 kcal
Calories from carbs 6%, protein 20%, fat 74%
Total carbs17.6 gramsFiber9.5 gramsSugars4.4 gramsSaturated fat11.7 gramsSodium994 mg(43% RDA)Magnesium67 mg(17% RDA)Potassium790 mg(40% EMR)
Ingredients (makes 4 servings)
Burgers:
- 500 g minced beef (1.1 lb/ 17.6 oz)
- 1 tbsp Dijon mustard (you can make your own)
- 1 tbsp freshly chopped thyme or 1 tsp dried thyme
- 1 tbsp freshly chopped oregano or 1 tsp dried oregano
- 2 cloves garlic, crushed
- 1/2 teaspoon salt or to taste (I like pink Himalayan salt)
- freshly ground black pepper
Serve with:
Instructions
- Start by making the Guacamole. When done, cover with a foil to prevent the avocado from browning. Place the minced beef into a bowl. Add the mustard, thyme, oregano, garlic, salt and pepper.
- Combine well using your hands. Divide the mixture into 4 parts and form 4 large burgers. If you are not cooking the burgers immediately, store in the fridge until the are ready for the barbecue.
The burgers on the photo are smaller because I originally made 6 medium sized instead of 4 large.
- Place the burgers on the barbecue and cook on high for 8-10 minutes. Flip the burgers half way through the cooking time.
*Tips for pan roasting: Preheat a large regular or griddle pan greased with lard or ghee on high heat. Turn the heat down to medium and place the burgers on the pan.
Use a spatula to lightly press them down. Cook them for 3-4 minutes on each side. When done, set aside and keep them warm near the cooker.*
- Fold the iceberg lettuce leaves into serving bowls, add guacamole and top with the burgers. Serve with freshly made Lemonade!
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, minced (ground), raw, grass-fed |
| 0 g | 21.5 g | 25 g | 318 kcal |
| Dijon mustard |
| 0.2 g | 0.2 g | 0.4 g | 7 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Oregano, fresh |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Iceberg lettuce, fresh |
| 1.8 g | 0.9 g | 0.1 g | 14 kcal |
| Guacamole, homemade (KetoDiet app) |
| 5.3 g | 2.8 g | 15.1 g | 182 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving |
| 8 g | 25.4 g | 40.7 g | 525 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
