Wild West Burger with Keto Hashbrowns Recipe

Ingredients:

Hash Browns:

1 head of fresh cauliflower, grated

1 tsp salt

2 tbsp olive oil

3 cloves of garlic, minced

2 eggs

1/2 cup Parmesan cheese, grated

This step takes a while, but it really makes the burger pop and definitely worth the wait.

  1. Preheat oven to 400°F (200°C).
  2. Using a coarse grater, grate the cauliflower until the entire head has crumbled down into small bits.
  3. Transfer the cauliflower bits to a bowl and sprinkle over a ½ teaspoon of the salt. Mix the cauliflower to incorporate the salt and let sit for 20 minutes to draw out moisture.
  4. Transfer the soaking cauliflower to another bowl lined with a large towel. Wrap the towel closed and squeeze so that all of the excess liquid is strained. This is very important to make the hash browns crispy!
  5. Transfer the cauliflower back into the first bowl used and mix with the cheese, garlic, olive oil, black pepper, eggs and remaining ½ teaspoon of salt.
  6. Turnover a large roasting tray and line with parchment paper – use a roasting tray, this leaves a gap at the bottom where the rack is and helps prevent burning on the bottom of the hash browns. Divide the cauliflower mixture into 6 even portions, place on the tray, and shape into hash browns.
  7. I like the classic rectangle shape.
They fry up nicely later after you freeze them too!
  1. Bake for 35-40 minutes, until golden brown.
  2. Let the hash browns cool for about 15 minutes until they have set.
  3. Put what you don’t use in the freezer. They are great for a scrumptious breakfast treat!
  4. Set them to the side.

Burger:

1 pound 85% and 15% ground beef

2 tbsp sour cream

1 tsp salt

1/2 tsp pepper

1 tsp ground cinnamon

1 tsp smoked paprika

1 tsp cumin

1 tsp sweetener

1 tsp garlic powder

Low Carb Barbecue sauce

Optional:

Sliced tomato, avocado, bacon, fried egg

Note: You can use a sweet/smoky blend seasoning from the store if you don’t have all of these seasonings, or are feeling lazy. McCormick makes it!

Coat a pan with olive oil and preheat the pan on medium-high heat.

Mix all ingredients by hand, making sure that you blend the seasonings through, but not over-mixing the meat. Over-mixing results in dense, heavy burgers.

Form them into six smaller patties, or 4 larger ones. Whatever you do, make sure that they are all the same size, or they will cook unevenly.

Flatten them into a circle and then set them on a plate. After you’ve made them all into the size patties you would like, the pan should be ready.

Arrange all of them on the pan and then put a lid on the top so that they cook evenly.

Cook for 5-6 minutes, then flip, replace lid and cook an additional 5 minutes.

Cook them to your liking, but these made a great medium burger and I prefer medium or medium rare.

Place any sliced cheese you like on top and melt on the burger. I love smoked cheddar on these. Sargento makes it, and it’s tasty.

Next, arrange bacon on a large pan (or in the oven if you prefer to cook them on a rack, it just takes longer) until they are crispy. I prefer thick cut bacon with little fat.

After the bacon has finished, set it to the side with the burgers that are resting.

Last, add more oil in the same pan you used to cook the meat and crack open the eggs. Quickly toss the hot oil on top of the egg as they cook. (you want the egg yolk to still be wet but the whites to be just cooked. This way, the egg yolk can crack over the top of the hasbrowns and burger in a yummy, creamy symphony of flavors.)

On a plate, stack the burgers with cheese, hash browns, tomato, egg, bacon, avocado, and bbq sauce. Use a few of the tomato slices as garnish and voila

Beautiful burgers fit for a king ❤

Happy Saturday everyone. ❤

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