What do you pair burgers with?
annalisbeth74
Posts: 328 Member
I've had a mean craving for bacon cheeseburgers lately, which I would normally eat with lots of ketchup, but that is of course too sugary for LCHF. Those of you who eat burgers, what do you normally pair them with that's low carb friendly?
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Replies
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Yellow mustard either with or without mayo.0
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Mmm.. I have homemade olive oil mayo. I hadn't even thought of that! Aioli, maybe?0
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annalisbeth74 wrote: »Mmm.. I have homemade olive oil mayo. I hadn't even thought of that! Aioli, maybe?
Garlic aioli would kill it.
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>Aioli, maybe?
Traditional garlic aioli or flavored mayo, either would be good probably.
Avocado or guac.
Salsa.
Peanut butter.
Fried egg.
(not all at the same time
................ or maybe? 
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Broil a piece of cheddar on it. Mmmmm. No need for anything else. Yummy crispy piece of cheese.
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Ranch or Melted blue cheese
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I use reduced sugar ketchup. It is really good and only 1g of carb/sugar0
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I like spicy foods so my go to is spicy sriracha sauce (1 carb per tsp). However sriracha mayo is great with burgers (1part sriracha to 3 parts mayo and mix in a little lime or lemon juice)0
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Salsa, or just a slice of fresh tomato and avocado.....with bacon and cheese.0
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OMG, every single one if those sounds good. I'll be stocking up on burgers today. I have a feeling I'll be trying some new varieties!0
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I'm going to make burgers tomorrow with ground beef and pork.0
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My hubby makes his own mayo with eggs, avocado oil, apple cider vinegar, tabasco, and black & white pepper.
I can't eat the last 4 ingredients, so I make roasted red pepper dip with roasted red peppers (roasted with olive oil and salt) then pureed and added to cream cheese and heavy whipping cream.0 -
Now I want my beef/pork burger with mayo, tomato, bacon and avocado.0
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nicsflyingcircus wrote: »
Garlic aioli would kill it.
Did you mean kill it in a good way, or in a bad way?
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Kitnthecat wrote: »I'm going to make burgers tomorrow with ground beef and pork.
What kind of pork do you use?
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annalisbeth74 wrote: »nicsflyingcircus wrote: »
Garlic aioli would kill it.
Did you mean kill it in a good way, or in a bad way?
Good way, sorry!
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Lol- my first attempt at aioli didn't turn out so good. Probably would have killed it, and not in a good way. The bacon Gouda more than made up for it, though.0
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ketchup, mayo, avocado, bacon, egg, tomato, onion, jalapeno...
Don't write things off just because the serving size looks high, there's no law that says you have to use the serving size. 3-5g of ketchup on a burger is plenty, and only 1-2 carbs, using the normal kind, not the expensive low sugar kind.0 -
I like sour cream and guacamole on my burgers.0
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annalisbeth74 wrote: »Kitnthecat wrote: »I'm going to make burgers tomorrow with ground beef and pork.
What kind of pork do you use?
I get most of my meat right from the farm. The beef is grassfed and the pork and poultry are pastured, organic. The pork is heritage, Berkshire and mulefoot breeds, very tasty and unlike conventional pork. It is darker in colour and has a much richer flavour than regular farmed pork. However, I ran out of ground pork, so had to buy some conventional pork today. If I have to go to the store, I try to buy the least harmful, ie, if it can't be organic and pastured, I'll get the kind that claims to be hormone free etc.
For burgers, I use ground meat, so will use 2/3 ground grass fed beef and 1/3 ground pork. For this year's farm subscription, I ordered extra ground beef and pork, so soon will have the best and won't have to buy extra ground pork at the store.0 -
Kitnthecat wrote: »annalisbeth74 wrote: »Kitnthecat wrote: »I'm going to make burgers tomorrow with ground beef and pork.
What kind of pork do you use?
I get most of my meat right from the farm. The beef is grassfed and the pork and poultry are pastured, organic. The pork is heritage, Berkshire and mulefoot breeds, very tasty and unlike conventional pork. It is darker in colour and has a much richer flavour than regular farmed pork. However, I ran out of ground pork, so had to buy some conventional pork today. If I have to go to the store, I try to buy the least harmful, ie, if it can't be organic and pastured, I'll get the kind that claims to be hormone free etc.
For burgers, I use ground meat, so will use 2/3 ground grass fed beef and 1/3 ground pork. For this year's farm subscription, I ordered extra ground beef and pork, so soon will have the best and won't have to buy extra ground pork at the store.
that sounds absolutely delicious! the only way to make it even better is to do 1/3 beef, 1/3 veal, and 1/3 pork. OMG! So tender and juicy.
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For those of you who eat Frankenfoods like I do, The Great Low Carb Bread Company makes hamburger buns that are 2 net carbs. Helps keep all the bacon, cheese, avocado & salsa on one's burger.0
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If you mean like a side dish, I like mine with egg salad or Cole Slaw made with Splenda.0
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Friday night I had a burger (just ground beef made into a patty and fried). Topped with a slice of cheese, some bacon, and an egg. Drizzled sugar free barbeque sauce over the top. It was perfect 0
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low carb honey mustard-not my recipe but i dont know where it came from. all amounts approximate cause I dont measure. I use this on a lot of things.
1 cup Duke's mayo
healthy squirt yellow mustard
1 tbs apple cider vinegar
1 tsp garlic powder
1 tsp paprika
10-20 drops EZ Sweets or other sweetener
Mix. Refrigerate at least a cpl of hours0 -
mayo mixed with horseradish
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Also cole slaw dressing-not mine but i dont know where i got it. Great on burgers, chicken, shrimp, veggies, salads.
1 cup Duke's mayo
1/2 cup sour cream
1 tbs celery seed
1-2 Tbs ACV
10-20 drops EZ Sweets or other sweetener
Mix. Refrigerate at least a cpl of hours.
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Interesting. You guys call the meat IN the burger a burger itself? It's not a burger without buns here.0
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I do, but I suppose technically the burger without a bun is a ground beef patty.0
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Or a hamburger steak in our house.0
