Spicy Beef Burger and Cheddar in a Low-carb Bun

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  3 oz or 85g

• Chef Paul Prudhomme's, Magic Seasoning Salt

  Chef Paul Prudhomme's Magic Seasoning Blends, LLC.

  ½ tsp or 18g

• Pure Irish Butter

  Kerrygold

  ½ Tbsp or 7g

• Sharp Cheddar Shredded Cheese

  Kroger

  ½ oz or 14g

• Hungarian Hot & Sweet Peppers

  Patty's Peppers

  ½ Tbsp or 50g

• Just Mayo

  Hampton Creek

  ½ Tbsp or 7g

• Lettuce

  Green leaf, raw

  2 leaf inner or 10g

• Great Low Carb Hamburger Buns

  ½ serving or 50g

Directions

1. As you heat a large frying pan to medium-high, gently incorporate seasoning into ground lamb with a fork. Form flat, loose patty, handling as little as possible.
2. Split low carb bun and spread butter on both insides.
3. Fry lamb burger for 4-6 minutes per side, depending on taste.
4. While burger fries on the first side, finely chop Hungarian peppers and mix with mayonnaise.
5. Flip the burger, top with shredded cheddar and cover with a small saucepan to melt the cheese. Meanwhile, grill the hamburger bun in the unoccupied side of the pan until each side is toasty.
6. Put it all together with the mayonnaise Hungarian pepper blend and lettuce. Serve with Keto Friendly Fries. Yum! Back to carb heaven!

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