For the past few weeks I’ve been heavily experimenting with ketogenic diets and meals and I’m looking forward to sharing much of that insight with all of you – definitely more to come so stay tuned.
One of the big differences with this diet has been my reliance on quality ground beef as a source of protein and fat. I made this burger last night on my grill and instantly fell in love with it so I’m sharing it here with all of you. And yeah, you read that correctly, it has been bison and lamb!
Remember, I plan to share my experience and thoughts regarding the ketogenic diet very soon. As with any diet and fitness plan, I do not recommend you blindly “jumping right in,” so take some time to educate yourself before trying recipes or fitness routines. I just wanted to share this ketogenic burger I came up.
Ingredients for 1 burger
- 3oz 85% lean ground bison by Simple Truth
- 3oz ground lamb by Private Selection
- 2 slices uncured, natural bacon by Simple Truth
- 1/4 cup shredded sharp cheddar cheese
- 2 portobello mushroom caps
- Seasonings & spices:
- 1/2 tablespoon fresh thyme
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- pinches of sea salt & pepper
- tomato slices
- fresh spinach (or lettuce)
- Fire up the grill to about 300F (or set oven to 400F).
- Set a skillet on medium high heat and add bacon. Cook it until it gets nice & crispy, about 10 minutes.
- In a large bowl, using a potato masher (or your hands) mix together the ground bison & lamb. Toss in the seasonings and mix together, then form a hamburger patty. Place the patty on the grill and cook for about 20 minutes, flipping halfway through. Once you flip it once, add the cheddar cheese on top and allow it to melt as it finishes cooking. Note: make sure the meat is completely cooked and is no longer pink inside. I do not recommend eating rare wild game.
- Cut off the stems from the large portobello mushroom caps. Using a spoon, scrape out the insides of the caps.
- Lightly spray the caps on the inside and outside with olive oil, then sprinkle with a little sea salt. Place the caps on the grill (face-down) for about 15 minutes or in the oven (on a baking sheet) for about 10 to 15 minutes. Tip: allow the mushrooms to lightly cool on a paper towel for about 5 to 10 minutes before assembling the burger. They tend to have a lot of water and this will pretty you from biting into a soggy mess.
- Once the burger has finished cooking, assemble the burger with spinach/lettuce, tomato and bacon.
Approximate macros for 1 burger
(and…DON’T FREAK OUT ABOUT THE FAT CONTENT):
618 calories, 17g carbohydrates, 42g fat, 44g protein, 5g fiber, 1g sugar