Keto hamburger patties with creamy tomato sauce and fried cabbage
- 6 oz. 170 g ground beef
- ¼ ¼ eggeggs
- ¾ oz. 21 g crumbled feta cheese
- ¼ tsp ¼ tsp salt
- 1⁄10 tsp 1⁄10 tsp ground black pepper
- ½ oz. (32⁄3 tbsp) 14 g (55 ml) fresh parsley, finely chopped
- ¼ tbsp ¼ tbsp olive oil, for frying
- ½ tbsp ½ tbsp butter, for frying
- 3 tbsp 45 ml
- ½ tbsp ½ tbsp fresh parsley, coarsely chopped
- ½ tbsp ½ tbsp or ajvar relish
- salt and pepper
- 6 oz. 170 g shredded
- 1¼ oz. 32 g butter
- salt and pepper
Hamburger patties and gravy
- Add all ingredients for the hamburgers to a large bowl. Blend it using a wooden spoon or your clean hands. Don't over mix since that can make your patties tough. Use wet hands to form eight oblong patties.
- Add butter and olive oil to a large frying pan. Fry over medium-high heat for at least 10 minutes or until the patties have turned a nice color. Flip them a few times for even cooking.
- In a small bowl, whisk together the tomato paste and cream. Add this mixture to the pan when the patties are almost done. Stir and let simmer for a few minutes. Salt and pepper to taste.
- Sprinkle chopped parsley on top before serving.
Butter-fried green cabbage
- Shred the cabbage finely using a food processor or sharp knife.
- Add butter to a large frying pan.
- Place the pan over medium high heat and sauté the shredded cabbage for at least 15 minutes or until the cabbage is wilted and golden brown around the edges.
- Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.
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Switch it up! These patties pair well with any sautéed vegetable… What do you love? Onions, mushrooms, spinach, Brussels sprouts, asparagus, green beans…