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 (4 oz.) 1 (110 g) red onion, slicedred onions, sliced
  • 3 oz. 85 g dill pickledill pickles
  • 7 oz. 200 g green asparagus
  • 2 tbsp 2 tbsp olive oil
Eggplant dip
  • ½ lb 220 g eggplant
  • ¼ tsp ¼ tsp ground cumin
  • 2 tbsp 2 tbsp olive oil
  • 2 tsp 2 tsp lemon juice
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • salt and pepper
  • 1 tbsp 1 tbsp sesame seeds
This recipe has been added to the shopping list.

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, garlic, 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 a paper towel.
  5. Add some oil to frying 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" pieces (10cm).
  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.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Recipes by Pascale Naessens

Pascale Naessens is Belgium’s bestselling cookbook author. She’s an ambassador for pure, healthy, delicious food that is low in refined carbohydrates but high in nutrition, simplicity, and flavor.

In this exclusive low-carb meal plan, you’ll get to enjoy some of Pascale’s most loved recipes, such as Cajun chicken salad and Low-carb shepherd’s pie — as well as a handful of her simple yet delicious recipes from her latest cookbook “The Keto Cure.”

Enjoy!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

6 comments

  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.

  2. MARK
    "Slice the cheese into portion pieces and pat it dry using paper towel".....step 4.
  3. Ruby
    How much lemon juice in the eggplant dip please? Also, is the carb content slightly more because the lemon juice isn't in the ingredient list? I realize it's minimal but I'm wanting to be exact! Thanks for a great recipe!
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    How much lemon juice in the eggplant dip please? Also, is the carb content slightly more because the lemon juice isn't in the ingredient list? I realize it's minimal but I'm wanting to be exact! Thanks for a great recipe!

    I am double checking with the Recipe Team. Thanks for asking!

  5. Lorna
    Hi,
    Like Ruby, I would appreciate guidance on how much lemon juice to add as it is still not listed in the ingredients. I'm really looking forward to trying this recipe.
    Thanks.
    Reply: #6
  6. Crystal Pullen Team Diet Doctor

    Hi,
    Like Ruby, I would appreciate guidance on how much lemon juice to add as it is still not listed in the ingredients. I'm really looking forward to trying this recipe.
    Thanks.

    I am checking with our recipe team :)

Leave a reply

Reply to comment #0 by