Since today is Friday , and it is a wonderful thing to think of the weekend ahead.. I don’t know about you but I normally use these days to rest and I usually place my cheat meals or somehow less basic meals on these two days. It’s a way to enjoy them with my friends and family and makes it all more enjoyable. When you are trying to lose weight of reach a certain fitness goal however, the amount of “celebration” in this Celebratory meals is normally a bit more constrained, but this doesn’t mean that you do not deserve a bit of happiness.
Since for me, the low carb diet is the one that generally provides the best results, I would like to share with you this recipe of a low carb bacon cheese burger, which is also quite moderate in fat content.
I did mine with lean ground beef and reduced fat cheese, and you could even do it with turkey bacon, I used normal pork smoked bacon (British bacon) simply because I love it haha 😉
Of course, this recipe is not rocket science but hey, I thought it was worth sharing the idea!
Ingredients (serves one)
150/200 gr of lean ground beef
1 lettuce leaf
1 slice of tomato
1 slice of smoked British bacon
1 slice of reduced fat cheese (I prefer gruyere but cheddar works just as well)
½ tbsp. of mayonnaise
½ tbsp. of reduced sugar ketchup
2 slices of Aubergine (or Portobello mushrooms)
How to do it?
Pan fry the aubergine slices (don’t make them too thin or they will break) in the same pan and set aside, one minute on each side is enough.
Season the meat with salt, pepper and any spices that you like (I add garlic and onion powders normally) fry the burger pattie in a non-sticky pan without any added oil until it is cooked to your liking. My recommendation is to leave it slightly pink on the inside for better taste.
When you turn around the pattie to cook on the second side, put the cheese on top so it melts and in the meantime, just assemble the burger! My preference is: Aubergine, mayonnaise & ketchup, tomato meat with cheese and bacon, then aubergine again.
Instead of Aubergine, you can use Portobello mushrooms if you prefer, they make grabbing the burger easier, more like a bread bun than the Aubergine, but I couldn’t get hold of them this time so I tried this other version!