Yummy New Way To Serve Burgers

Submitted by Dana on Sat, 2011-03-19 19:50

I was debating whether I should try this tonight, or just thaw out one of the freezer full of low carb slow cooker dishes I've got down in the cellar. When I described this idea to That Nice Boy I Married, he said, and I quote, "That."

So I took about a pound of ground chuck, and made it into two big burgers, about an inch thick. Put them in a heavy skillet over medium-low heat, so they'd get done enough in the middle before the outside was overdone.

In the meanwhile, I lined two plates with romaine -- I used whole leaves, but could make a case for chopping it up; do what appeals to you. Sliced a tomato, and divided the slices between the beds of lettuce.

Then I made a sauce: 3 tablespoons of sugar free ketchup (I bought Heinz's, to see how it was; it's fine), 2 tablespoons mayo, about a tablespoon chopped sugar-free bread-and-butter pickle (three pickle chips), 2 teaspoons spicy brown mustard, and one smallish scallion, minced. Stirred it all together.

By this time, I'd flipped my burgers and they were getting towards done. I topped each one with a slice of havarti cheese, but Swiss or Gruyere would work, too.

While that was melting, I sliced a little red onion paper-thin. I also whacked an avocado in half, and sliced half of it -- the other half will feature in an omelet tomorrow morning.

When the cheese was melted, I slapped a burger on each lettuce-and-tomato plate, spooned the sauce on top, added red onion and avocado on top of that, and served it forth with the extra sauce.

That Nice Boy I Married gave it a ten, but he's extraordinarily fond of cheeseburgers. It really was good, though.

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avocado

Submitted by cselzler on Wed, 2011-04-06 09:07.

I love this idea and do something like it. The sauce, though, sounds yummy! But how do you save that avocado till morning? I have tried to save half the avocado but it just never really saves so that it is appetizing in the morn. So we eat it all and overdo a little.

Burgers

Submitted by KatieYoung on Tue, 2011-03-22 09:57.

I eat hamburger or chicken breasts almost everyday, because I can usually find sales on these two items. I love them, because they can be anything you want them to be. Want tacos? Just add taco seasoning and all the toppings, and you have tacos. Same thing with almost any flavors that I am wanting to eat. I even make Moroccan hamburgers.

bunless burgers

Submitted by BJ on Mon, 2011-03-21 14:25.

this sounds SO good! Haven't seen the Heinz sugar-free ketchup on the shelves down here (Dubois Co. Indiana) in at least a couple of years. I figured it had been discontinued. I've been making ketchup using the recipe in your bbq book.

BJ Huntingburg, Indiana

Burgers for breakfast

Submitted by Mary D on Sun, 2011-03-20 12:27.

I should know better than to read your recipes before I've eaten breakfast. Now I want a burger for breakfast! :)

That sauce really looks tasty - can't wait to try it.

Mary D.

Burgers for Breakfast

Submitted by katys6720 on Sat, 2012-03-17 22:06.

Burgers for Breakfast. excellent choice. when my kids were little, they did not like breakfast food. So, before they would go to school they got a burger or chicken, etc.
KatyS

Burger for breakfast

Submitted by Dana on Sun, 2011-03-20 14:00.

So go have a burger for breakfast! TNBIM had a havarti cheese burger with the last of the sauce, plus two fried eggs for breakfast.

yum!

Submitted by frandag653 on Sun, 2011-03-20 07:25.

I have been using lettuce-for-wraps for a long time now, but this sounds especially delish! I will have to leave out the SF items however because I have started to detox myself from chemicals....BTW- Red Robin restaurants have a Burger in a lettuce wrap on the menu! very cool if you have Red Robins in your area!!

Leaving out the SF items

Submitted by Dana on Sun, 2011-03-20 11:57.

But the sauce really is integral. You might try making your own sugar-free ketchup with Stevia In The Raw or Truvia or something. And I have a recipe for making your own bread-and-butter pickles (and I ought to make some, 'cause mine are a lot better than the ones I can buy); no reason not to sub, again, the sweetener of your choice.

I am practically drooling

Submitted by AnnRae on Sat, 2011-03-19 21:04.

Wow, does that sound yummy! Using lettuce just like in Korean barbecue (one of my favorite foods!) is a great idea. I have been dying for a juice cheeseburger lately and will have to make that this week. I have some good gruyere in the fridge and I am looking forward to finishing it on top of my burger! YUM!!!
BTW, thank you so much for introducing me to shirataki! It is a lifesaver for me. I am able to get it easily as we have many large Asian supermarkets in my area. Where I normally go,I pay $1.29 for a bag. I made the tuna noodle casserole last Friday and it was OUTSTANDING! My husband was a little skeptical at first as we are not normally into casserole-type dishes. But, we do love tuna (or any fish/seafood). I loved it so much, I plan to make it again next Friday. Thank you so so much!