Keto burger and cabbage plate

Real food on a plate. A burger. Cabbage. Pickles and radishes. Mayo and mustard. Because a keto dinner doesn't have to be complicated.
Real food on a plate. A burger. Cabbage. Pickles and radishes. Mayo and mustard. Because a keto dinner doesn't have to be complicated.
USMetric
2 servingservings

Ingredients

  • ¾ lb 350 g ground beef
  • 2 tablespoons 2 tablespoons butter for frying
  • 513 oz. 150 g green cabbage
  • ½ cup 125 ml mayonnaise
  • 8 8 radishradishes
  • 1 1 dill pickledill pickles
  • 2 tablespoons 2 tablespoons Dijon mustard
  • 2 tablespoons 2 tablespoons olive oil
  • salt and pepper

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Form the burger patties from plain ground beef; wet hands can help make this easier. Season with salt and pepper.
  2. Fry burgers in butter over medium to high heat until they have a nice browned surface on both sides.
  3. Lower the heat to medium and fry a little bit more until the burgers are cooked the way you prefer – rare, medium or well done.
  4. Shred the cabbage using a sharp knife or mandolin.
  5. Serve the burger with shredded cabbage, mayonnaise, radishes, pickles and mustard. Drizzle olive oil over the cabbage before serving.

Tip!

An insta-read thermometer can help you get your burgers just right. Thermometers vary, but in general: Rare—125°F ~ Medium—140°F ~ Well Done—160°F. (For ground meat, the USDA recommends 160°F.)

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