Cheeseburgers are definitely one of my favorite things to make and eat. The level of detail and finesse to make a great hamburger is way over 9000. Unfortunately most people haven’t got the memo yet and eat tasteless cheeseburgers from boring fast food chains. As I managed to get some amazing beef patties I figured it was time for a new cheeseburger recipe: my low carb steak cheeseburger with tostones, salad and guacamole (pirate edition).
The Low Carb Steak Cheeseburger: Where’s The Steak?
While having a closer look at my steak cheeseburger you might wonder where the steak is. Well, the naming of this dish is inspired by it’s francophone origins. As I got the angus beef patties from Delhaize (at a press event they had a while ago) and as I wanted to go the low carb route, I got inspired by steak haché. It’s basically the chopped steak to minced meat. Or “the posh hamburger of France” to quote The Independent. You eat it like you would eat a steak, on a plate with cutlery. If you want to get an even better idea, check out what Marc-Frederic wrote about it.
Low Carb Steak Cheeseburger – local supplier and sponsored by Delhaize Luxembourg
Low Carb Steak Cheeseburger with Tostones
Cooking banananas, green bananas or plaintain all refer to a type of banana that contains much less sugar and more starch as desert bananas. They are ideal for frying or stir-frying them. They are generally much firmer as your every day banana and you don’t usually eat them raw.
I started to use plantains a while ago, when I was looking for a different source of carbohydrates. Plantains are still relatively low in carbs, only containing around 32% of carbohydrates. They contain almost not protein or fat and are rich in Vitamin B, C, magnesium (very important for your body) and potassium.
I don’t usually deep fry them because I don’t want this amount of fat. That being said make sure to fry them carefully, as the sugars (especially if the plantain is very ripe) can burn quickly. You want to even consider double-frying them. It gives an extra layer of taste and texture.
So far I used them mainly as a savory side dish for many different recipes. I once also tried to make a sweet version, coating them in some caramelized brown sugar with cinnamon. This was very delicious too.
Low Carb Steak Cheeseburger with Salad
The salads main goal in this recipe is to add micro nutrients, some more fiber and ought to fill you up even more. As this salad (guacamole aside) is very low in calories, you can almost eat as much of it as you want.
Try to enjoy salad and thus enable you to eat a lot of food (quantity) while all the while increasing your daily food quality like this. The amount of fibers will aid digestions. On top of that you have a very versatile and easy to create dish or side dish.
Low Carb Steak Cheeseburger with Guacamole
There was a time when I didn’t like avocados much. Luckily those days are gone! Nowadays I have avocado in one form or another several times a week. Very often I eat this healthy and fatty fruit in the form of guacamole.
As with many things I like to experiment. For this version of guacamole I encourage you to try the pirate edition. Besides having garlic and chili flakes as flavor enhancers and enrichers, there’s also some delicious rum, courtesy of Delhaize Luxembourg, added to the mix.
Guacamole, Pirate Edition – sponsored by Delhaize Luxembourg
This combination turned out to taste really amazing and went well together with all the other parts of this recipe.
Low Carb Steak Cheeseburger with Tostones, Salad and Guacamole – Pirate Edition
I hope you enjoyed this article and give the recipe a try. In parts or all of it, I’d like to get your feedback. In case you want to make this recipe paleo friendly simply skip the cheese and your good to go.
Low Carb Steak Cheeseburger with Tostones, Salad and Guacamole – Pirate Edition
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- 200 g Salad (what you like or have at home)
- 10 cherry tomatoes, yellow
- 10 cherry tomatoes, red
- 1 bunch cilantro, fresh
- 1 bell pepper, red
- 1 spring onion
- balsamic cream (to taste)
- 2 avocados
- garlic (to taste, I like to add a lot)
- 1 lime (you need the juice only)
- chili flakes or powder (to taste)
- 2 Tbsp rum (I used a very delicious one from Barbados.)
- If your beef isn't yet formed in patties start with forming 4 of them. The patties ought to be relatively thick, as you will eat them later on with cutlery like you would a steak. You can season the meat as you fancy, but don't add any salt to the minced beef. Only salt the seared sides at the end.
- Peel the plantains and cut them into pieces around 2.5 cm (1 inch) thick.
- Usually, tostones are deep fried but I don't like that very much. I lightly double-fry them with only a little oil. Heat up a pan to medium heat and add a little oil. Then fry the pieces on as many sides as you can until they are brown. Be careful as the sugar in the plantains can easily burn.
- Remove them and place them on parchment paper. Now carefully flatten them to around half a centimetre and fry them again until golden brown. All of this will probably take around 5-6 minutes on each side.
- Once this is done, season them with some salt and plate them.
- Depending on how you like your meat, frying the burger will take between 2,5 to 4 minutes of frying on each side. I like my burger meat medium to medium-rare. What I do is the following: I fry the patty on high heat in a pan with some oil until the patty becomes grey on the outside centre. Then I flip them, add plenty of salt and the cheese and remove the patty once the other side reached turned grey on the outside centre too.
- Wash your salad and place them in two bowls.
- Cut the tomatoes into halves, the bell pepper in small pieces and spread them over the bowls.
- Chop the cilantro and thinly slice the spring onion and also spread evenly over the bowls.
- Finish it off with some balsamic cream and guacamole.
- Cut the avocados in half, remove the pit, peel them and place them in a bowl.
- Roll the lime, cut in half and juice it. Add to the bowl of avocados.
- Press the garlic into the bowl.
- Mash them up as finely as you like with the chili flakes and the rum.
- Place in an air-tight container in the fridge until you need it.