Low-carb vegetarian cheeseburger

Low-carb vegetarian cheeseburger

A cheeseburger, quite literally... the cheese is your burger! But with yummy eggplant dip and plenty of veggies, you'll love this innovative and satisfying low-carb stack. Open wide!

Low-carb vegetarian cheeseburger

A cheeseburger, quite literally... the cheese is your burger! But with yummy eggplant dip and plenty of veggies, you'll love this innovative and satisfying low-carb stack. Open wide!
USMetric
4 servingservings

Ingredients

  • 4 oz. 110 g Romaine lettuce
  • 14 oz. 400 g halloumi cheese
  • 1 1 red onionred onions
  • 3 oz. 75 g dill pickledill pickles
  • 7 oz. 200 g green asparagus
  • 2 tbsp 2 tbsp olive oil
Eggplant dip
  • ½ lb 225 g eggplant
  • ¼ tsp ¼ tsp ground cumin
  • 2 tbsp 2 tbsp olive oil
  • salt and pepper
  • 1 tbsp 1 tbsp sesame seeds

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C). Cut the eggplant in half, lengthwise. Sprinkle with salt and place the halves with the salted side up in an oven-proof dish lined with parchment paper.
  2. Bake in the oven for 30 minutes or until the eggplant feels soft. Take out and let cool. Remove the skin and cut the eggplant into small pieces.
  3. Place cubed eggplant in a bowl together with oil, lemon juice, pepper and cumin. Mash with a fork until smooth. Season to taste and set aside.
  4. Slice the cheese into portion pieces and pat it dry using paper towel.
  5. Add some oil to a frying an and fry the cheese on medium heat, 3-4 minutes on each side until it is golden and starting to melt in the middle. Flip carefully.
  6. Trim the asparagus and cut away the lower part if it feels rough. Cut each spear in half, if needed to get 3-4 inch pieces.
  7. Place the asparagus on a baking sheet lined with parchment paper. Drizzle oil on top and add seasoning.
  8. Preheat the oven to 400°F (200°C), or set your broiler to high. Roast the asparagus for about 10 minutes, taking care not to burn them under the broiler. You can also cook the asparagus in a frying pan.
  9. Now it's time to assemble the cheeseburger. Place a lettuce leaf on each plate. Distribute the asparagus.
  10. Add the fried cheese "patty," a generous serving of the eggplant dip, and top with sliced ​​red onion and pickled cucumber. Sprinkle on roasted sesame seeds and serve immediately.

Tip!

Pick up some Baba Ganoush at your market. It is a nice stand-in for homemade eggplant dip—without the fuss.

It is easy and quick to roast sesame seeds in a dry nonstick skillet. Just add the sesame seeds and cook over medium heat for a minute or two until golden.

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One Comment

  1. Sarah
    This recipe sounds delicious and I appreciate all the helpful ideas for LCHF eating -- especially the vegetarian options.

    But I find that the descriptions and directions for each recipe are too often frustratingly imprecise. For instance, in this recipe, I see no instructions for how to prepare the halloumi cheese for each serving. Should it be sliced? How thick? Dried off? Or should it be grated and shaped into the "patties" mentioned in the description? Should it be fried in a dry pan? Or does it need a little oil or butter for the frying?

    Halloumi is a fairly uncommon ingredient for many of us and a little more guidance would be appreciated.

    Thanks.

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