BEEF BURGER
7th July 2020
39.95 g fat
22.24 g protein
4.09 g CHO
Kcal: 465
Notes
The rolls can be batched and frozen
Ingredients
- 30g Almond flour flurry – HOLLAND & BARRETT
- 19g Egg white
- 4g Psyllium husk
- 60g Minced beef – extra lean
- 6g Boursin garlic & herbs
- 10g Sunflower oil
- 15g Tomato ketchup – HEINZ no added sugar
- 10g Butter
- You will also need a pinch of salt and ¼ teaspoon BARKAT baking powder, 32g of
- BOILING water and 2g white wine vinegar.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix together the almond flurry with the psyllium husk, baking powder and salt.
- Add the egg white and vinegar and mix well.
- Pour in the BOILING water and mix until a dough forms.
- Grease a baking tray or line with a non-stick liner, then shape into a burger roll.
- Brush with a little beaten egg yolk, bake for approximately 40 minutes until cooked through and leave to cool on a wire rack.
- Mix the beef with the Boursin and form into a burger to fit the roll.
- Fry gently in the oil until cooked through.
- Serve in the roll spread with the butter, ketchup & residue oil.
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CLICK HERE FOR DISCOUNTS.