Low Carb Steak Cheeseburger with Tostones, Salad and Guacamole – Pirate Edition
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Servings Prep Time
2people 15minutes
Cook Time
15minutes
Ingredients
Cheeseburger with Tostones
  • 600g minced beef(I got amazing Angus beef patties for this recipe.)
  • 300g plantains(measured peeled)
  • 4slices cheese(I used grass-fed buttermilk cheese.)
  • salt
  • oil(for frying, olive or coconut oil)
  • salt(to taste)
  • pepper(to taste)
Salad
Guacamole
Instructions
Cheeseburger with Tostones
  1. 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.
  2. Peel the plantains and cut them into pieces around 2.5 cm (1 inch) thick.
  3. 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.
  4. 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.
  5. Once this is done, season them with some salt and plate them.
  6. 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.
Salad
  1. Wash your salad and place them in two bowls.
  2. Cut the tomatoes into halves, the bell pepper in small pieces and spread them over the bowls.
  3. Chop the cilantro and thinly slice the spring onion and also spread evenly over the bowls.
  4. Finish it off with some balsamic cream and guacamole.
Pirate Guacamole
  1. Cut the avocados in half, remove the pit, peel them and place them in a bowl.
  2. Roll the lime, cut in half and juice it. Add to the bowl of avocados.
  3. Press the garlic into the bowl.
  4. Mash them up as finely as you like with the chili flakes and the rum.
  5. Place in an air-tight container in the fridge until you need it.