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!

Vietnamese Spring Rolls & Nuoc Cham Sauce

NUOC CHAM sauce:

Crush together:

• 1 garlic
• 2 chilies
• 1/2 cup of fish sauce
• 4 lemon juice
• 4 limes
• 5 shallots – blend with water

Instruction: Mix everything and keep it in jar.

VIETNAMESE SPRING ROLLS

Ingredients:

• Basil
• Baked crunched peanuts
• Shredded crunchy vegetables (cabbage, white radish, carrots, etc)
• Sauteed peeled shrimps (optional. If you’re a vegan, just skip it)
• Banh Trang (rice wrapper)
• Warm water, put it in a big bowl with the same diameter with Banh Trang.
• Damp cloth

Instructions:

1. Mix everything with splash of the dipping sauce
2. Spread the damp cloth (this is where you will roll up)
3. Dip the Banh Trang to the warm water (don’t go too long. Just dip make sure it’s all covered, then pick it up and put it on the damp cloth)
4. Put the shrimp at the front, and mix veggies behind it
5. Roll it.

Best way to eat it? Dip it in the Nuoc Cham sauce. That easy? Yes. That easy.