, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Keto burger with Brie cheese and mushroom sauce
Ingredients
- 1½ cups (6 oz.) 350 ml (170 g) blanched almond flour
- 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 1 1 large egglarge eggs
- 1 tsp 1 tsp baking powder
- ½ tsp ½ tsp salt
- 1½ tsp 1½ tsp olive oil
- 1 tsp 1 tsp sesame seeds
- 1½ lbs 650 g ground beef preferably 80/20
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp onion powder
- ½ tsp ½ tsp ground black pepper
- 4 oz. (12⁄3 cups) 110 g (375 ml) mushrooms thinly sliced
- 1 tbsp 1 tbsp butter
- 1 1 garlic clove mincedgarlic cloves minced
- ½ tsp ½ tsp fresh thyme leaves
- ¼ cup 60 ml beef broth
- ¼ cup 60 ml heavy whipping cream
- 1 tsp 1 tsp Dijon mustard
- ¼ tsp ¼ tsp salt to taste
- 1⁄8 tsp 1⁄8 tsp ground black pepper to taste
- 6 oz. 170 g brie cheese cut into one slice per burger or Camembert cheese
- 1 oz. (1½ cups) 28 g (325 ml) fresh arugula lettuce
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) red onion thinly slicedred onions thinly sliced
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in short intervals, stirring between each, until melted and smooth.
- In a separate bowl, combine the almond flour, baking powder, and salt. Add the melted cheese mixture and egg. Mix until a uniform dough forms.
- Divide the dough into four equal portions. Shape into round buns and flatten slightly. Place on the prepared baking sheet, brush with olive oil, and sprinkle with sesame seeds.
- Bake for 18–20 minutes, until lightly browned, firm on the outside, and cooked through. Transfer to a wire rack and let cool completely before slicing.
- Meanwhile, prepare the mushroom sauce. Melt the butter in a skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until their moisture has evaporated and they are nicely browned.
- Add the garlic and thyme and cook for about 30 seconds, until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Simmer until most of the liquid has reduced.
- Stir in the heavy cream and Dijon mustard. Simmer gently for 2–3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste. Keep warm.
- In a large bowl, gently combine the ground beef with the salt, garlic powder, onion powder, and black pepper. Divide into four equal portions and shape into patties slightly wider than the buns. Make a shallow indentation in the center of each patty to help it cook evenly.
- Heat a large skillet or grill pan over medium-high heat. Cook the patties for approximately 4–5 minutes per side, depending on thickness, until browned and the internal temperature reaches 160°F (71°C).
- During the final minute of cooking, place a slice of Brie on each patty. Cover briefly to help the cheese soften.
- Slice the cooled buns in half and lightly toast the cut sides in a skillet.
- Spoon some mushroom sauce onto the bottom half of each bun. Add the arugula, followed by the beef patty with Brie. Top with sliced red onion and another spoonful of mushroom sauce, if desired.
- Finish with the top buns and serve immediately.
Recipe notes and tips
What makes this burger low carb?
Instead of traditional wheat-based burger buns, this recipe uses homemade keto buns made with almond flour, mozzarella, cream cheese, and eggs.
They're soft, satisfying, and sturdy enough to hold the juicy beef patties, melted Brie, and creamy mushroom sauce.
What kind of ground beef works best?
Ground beef with approximately 20% fat (80/20) is ideal for juicy, flavorful burgers.
The fat helps keep the patties moist during cooking and adds richness without requiring extra ingredients.
Avoid overworking the meat when shaping the patties, as this can make the burgers dense.
How do I make the perfect keto burger buns?
Make sure the mozzarella and cream cheese are fully melted before combining them with the dry ingredients.
Mix until the dough is uniform, then shape the buns with slightly damp or lightly oiled hands if the dough feels sticky.
Allow the buns to cool completely before slicing. This helps them firm up and prevents them from falling apart.
Can I make the buns without a microwave?
Yes! Melt the mozzarella and cream cheese together in a nonstick saucepan over low heat, stirring constantly until smooth.
Remove from the heat and mix with the remaining dough ingredients as directed.
What kind of mushrooms should I use?
Any commonly available mushrooms work well in this recipe, including white button, brown, or cremini mushrooms.
For a deeper flavor, try a mixture of mushrooms.
Cook them until their moisture has evaporated and they begin to brown before adding the broth and cream. This helps develop a richer, more concentrated sauce.
Can I make the mushroom sauce smoother?
Absolutely! If you prefer a smooth, creamy sauce without mushroom pieces, blend the finished sauce using an immersion blender or a regular blender.
Return it to the skillet and simmer briefly if needed to reach your preferred consistency.
What kind of Brie cheese should I use?
Choose a ripe, creamy Brie that softens easily when warmed.
The rind is completely edible and adds a slightly earthy flavor, but you can remove it if you prefer a smoother texture.
Place the Brie on the patties during the final minute of cooking and cover the skillet briefly to help it soften.
Can I use another cheese instead of Brie?
Yes! Camembert is a delicious alternative with a similar creamy texture and slightly stronger flavor.
Blue cheese is another option if you enjoy a more intense, tangy taste that pairs beautifully with beef and mushrooms.
How do I keep the burgers juicy?
Use ground beef with enough fat, avoid pressing down on the patties while cooking, and handle the meat gently when shaping.
Making a shallow indentation in the center helps prevent the burgers from puffing up.
Cook ground beef patties to an internal temperature of 160°F (71°C).
Can I make this burger without the bun?
Absolutely! For an even simpler low carb option, serve the beef patties with Brie and mushroom sauce in large lettuce leaves or cabbage leaf wraps.
You can also serve them on a bed of arugula with the red onion and mushroom sauce spooned over the top.
Can I prepare the components ahead?
Yes! The keto buns can be baked a day or two ahead and stored in an airtight container in the refrigerator.
The mushroom sauce can also be prepared in advance and gently reheated before serving. Add a small splash of cream or broth if it becomes too thick.
For the best flavor and texture, cook the beef patties shortly before serving.
Storage and leftovers
Store leftover buns, beef patties, and mushroom sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the patties gently in a skillet or oven until heated through. Warm the mushroom sauce over low heat, stirring occasionally.
The keto buns can be lightly toasted before assembling to restore their texture.
