Keto Lettuce Burger

Warning:
This is the best meal in my whole LIFE! If you fall in love with it, don’t blame me!

First of all, I’m a fan of fats. shallots/ onion, and a hater of bun (I actually never like bread and such and won’t eat it unless it’s the last option or I just don’t want to hurt the cook’s or the host’s feeling. Same feeling as rice. Mom had to make 3 bowl of rice porridge when I was a baby because I kept trying to vomit it. Growing up I get better, I can eat them, but if I have any option, then I won’t).

Okay, back to the burger. FYI, going through this COVID19 outbreak, onion become so freakin’ expensive here in Indonesia. The cheapest I found so far is IDR 150,000/ Kg or around USD10.5 with the recent rate. It was usually just around IDR 23,000. More than 6x the normal price!!

So, since I badly want to eat burger, I have to substitute it to the, well…better price. Shallots! Price is less than half and it taste great also.

So onion lovers, you can always seek comforts from shallots. Also, I know peeling it up is a homework (in Indonesia, shallot is small. 2cm diameter shallot is considered a big one) and that’s the reason why I always peel it up in front of the TV and prep it up so it’s ready to use.

So, let’s start!
THE BURGER PATTIES
Portion: it’ll make 12.5 of 7cm diameter and 1.5cm patties.

Ingredients:

• • 1 clove of garlic, grate it
  • 10 clove of medium shallots, grate it (the more the better 😉)
  • 125 gr of grated mozzarella (you just need to use the same type of grater. Save you the dish washing time).
  • Paprika powder
  • Salt
  • Pepper
  • Dry minced onion (just because I have. But this one is optional)
  • 1 Kg of minced beef (ask for the one with more fats. It has flavor and it helps the patty stays together).

Instruction:

1. 1. Mix all the ingredients. Make sure that it mixed well.
   2. You can grill them now of keep it in the freezer for next meal. But remember to separate each other using baking paper.
   3. Grill them 3 minutes each side.
   4. If you want to put your (extra) cheese slices on it, put them on the grilled side and cover it up.

BURGER SAUCE

You will need relish or what I just did is the refrigerator pickles (I crushed them using the blender with the extra pickle water) – it already have the pepper, salt and the pickles!

• • Mayonnaise
  • Extra virgin olive oil
  • Minced onion/ onion powder
  • Garlic powder.

Mix them up together, be careful not too add too much liquid. You want the sauce consistency. Not the dressing one.
LETTUCE BURGER

1. 1. Lettuce
   2. Burger sauce
   3. Burger patty
   4. Cheese
   5. Pickles
   6. Crispy Bacon
   7. Hot sauce
   8. Tomato slices
   9. Burger sauce
   10. Lettuce

In that order. And eat.

After 16 years cooking, this dish by far is at my top favorite! So juicy, so balance, so cheesy oh God… It’s great!

My bf told me this when he saw me eating this burger, “Well my late Grandma said, Kisses don’t last, but good cooking do.” I agree 1000% Grandma!

PS:
You cannot see the patty since it’s covered by 3 LAYERS of cheese. My bad! 😂😂

Update:

Just ate it for dinner, finally get the pic of the patty!

Oh! My plant-based bf decided to cheat. He cheated happily! 😂😂😂

Mushroom Gravy (Keto/ Paleo/ Vegan/ Vegetarian)

Still remember the gravy I made? This one is basically just add mushroom. And if you are vegetarian or vegan or paleo, then use vegetable stocks instead of chicken stocks. Chicken stocks works well for the ketorian.

Always remember to caramelize the onion. Somehow you’ll have better, sweeter, whole flavor without adding sugar.

End product: 2 jars of 500ml & 1 jar or 300ml

Ingredients:

• 150 gr of portabella or shitake or both mushroom (I use the leftover of both), chop them in the food processor or slice them thin.
• 1 onion, or 15 medium shallots. Caramelize it.
• 1 clove of garlic
• Salt
• Black pepper
• 2 tsp ground paprika
• 1 tbsp dry thyme
• 2 tbsp cumin ground (It’s a MUST! Trust me and use this. It’s the great taste that you’ll love.)
• 1500 ml stocks (chicken/ beef/ vegetable)

Note:
When you use vegetable stocks, you need to add 2 tbsp of corn starch diluted in water (just a little) and pour it to the gravy after it’s simmered. Or else, it”ll be too runny. You should also use hand blender to make your gravy thickens.

Instructions:

1. Chop garlic in the food processor, followed by onion.
2. Add 2 tbsp of frying oil (use vegetable oil/ coconut oil or butter) to the heated pan, and add in the chopped onion and garlic on low medium flame. Caramelize it. It’s the base of great dishes I think. When possible, always caramelize onion and garlic before cooking anything. It replaced sugar and it means healthier.
3. Add ground paprika, salt, black pepper, thyme and cumin once the onion is caramelized. Mix it up and leave it that way for around 2 mins.
4. Chop mushroom in the food processor. And then add them into the pan. Keep mixing it until you don’t see anymore moisture.
5. Pour the stock then simmer it until it goes to half the original liquid.
6. Use the hand blender, blend it and then, just strain it. Serve it warm!

Snack: Easy Corn Fritters

I cannot make this snack with egg since my bf is allergic to it. So I gotta think how to twist the standard recipe out there and make sure that it’ll look exactly the same.

Plus, since I love coriander, I have to find ways also to incorporate it into this recipe, so the batter taste like my tofu burger in blanket. Plus, I’m serious with the ice cold water. It makes all the different. It’s crispy outside and soft inside. Just the way I like it.

This recipe will give you 8 big fritters. You only see 6 because my bf “stole” 2 before I took the pic! ha ha ha

So here we go:

INGREDIENTS:

• 250 gr peeled sweet corn
• 2 carrots, grated
• Spring onion
• 1 stalk celery
• 1 clove garlic
• Salt
• White pepper
• 1 tsp Coriander seeds
• 1/2 cup of plain flour
• 1 tbsp rice flour
• 1 tbsp corn starch
• Ice cold water

INSTRUCTIONS:

1. Mix everything, and pour water only until it’s attached to each other. Not too thick, but definitely not runny. We don’t use eggs here remember?
2. Heat up the oil, it should cover the fritter well. Then, use a laddle to scoop the batter and fry it until it’s golden brown.

That’s it. Nice and easy snack!

Easy Sugar-free Refrigerator Pickles

Since I’m not a believer of sugar replacement or any sweetener since I believe that everything processed is not good for our body, here is a twist of some Keto pickles recipes. Of course, without any sweetener or sugar.

I live in Indonesia and our pickles is actually a mix of cucumber, carrots, shallots and some, will add chilies. So you are most definitely okay to add chili in your pickles. I cannot. My bf cannot handle heat. 😜😜.

Alright, here we go. FYI, it will give you 2 x 500 gr jars of pickles. If you only wanna make 1 jar, then cut everything half.

Ingredients:

• 1 Japanese cucumber (dark green, long and taste is sweet. Yes, I’m taking it’s sweetness to replace sugar). Dice, slice do whatever you like.
• 1 big carrot. Again, cut it however you like.
• 10 medium shallots. Cut into half or quarter, depending the size
• 1 small yellow onion. Slice it thin
• 1 clove of garlic. Crushed.
• 3 tsp black peppercorn
• pinch of sea salt
• 10 tbsp white vinegar
• water

Instructions:

1. Prepare the veggies, then put them in a bowl, then mix with peppercorn and pinch of sea salt
2. Crush the garlic, and put 1/2 in each jar.
3. Add the veggies in the jars
4. Pour 5 tbsp of vinegar to each jar
5. Pour the water until covering the veggies.
6. Close the jar, mix it well, put them in the fridge for 24 hours. That’s it!