1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (89 page)

2 pounds (910 g) ground beef

6 chipotle chiles canned in adobo sauce, minced

½ cup (32 g) chopped cilantro

2 cloves garlic, crushed

¼ cup (40 g) minced onion

½ teaspoon salt

6 ounces (170 g) Monterey Jack cheese, sliced

Plunk everything but the cheese into a big bowl and use clean hands to mush everything together until very well blended. Form into 6 burgers about 1 inch (2.5 cm) thick. Put your burgers on a plate and stick them in the fridge to chill for a good hour—it makes them easier to handle on the grill.

Get your fire going—you’ll want your gas grill on medium or a little lower or well-ashed charcoal. Grill the burgers for a good 7 to 10 minutes per side or until juices run clear, keeping down flare-ups with a water bottle. When the burgers are almost done, top with the cheese and let it melt. Serve with Chipotle Sauce (page 477).

Yield:
6 servings

Exclusive of Chipotle Sauce, each serving will have 1 gram of carbohydrate and 1 gram of fiber, for a usable carb count of 0 grams; 33 grams protein.

This is a delicious burger smothered in mushrooms and onions—mmmm!

4
-pound (150 g) hamburger patties

2 tablespoons (28 g or 30 ml) butter or olive oil

½ cup (80 g) sliced onion

½ cup (35 g) sliced mushrooms

Dash of Worcestershire sauce

Cook the burgers by your preferred method. While the burgers are cooking, melt the butter or heat the oil in a small, heavy skillet over medium-high heat. Add the onion and mushrooms and sauté until the onions are translucent. Add a dash of Worcestershire sauce, stir, and spoon over the burgers.

Yield:
4 servings

Each with just 2 grams of carbohydrates, at least a trace of fiber, and 27 grams of protein.

FOR BURGERS:

1 pound (455 g) ground beef

½ cup (100 g) canned water chestnuts, drained

2 scallions

¼ cup (60 ml) soy sauce

2 tablespoons (30 ml) dry sherry

1 teaspoon Splenda

1 teaspoon minced garlic or 2 cloves garlic, crushed

½ teaspoon grated ginger

FOR SAUCE:

1½ tablespoons (30 g) low-sugar apricot preserves

1 teaspoon soy sauce

¼ teaspoon grated ginger

Preheat an electric tabletop grill.

Chop the water chestnuts a bit and slice the scallions. Put them in a mixing bowl with all the other burger ingredients and use clean hands to mix them well. Form into 4 burgers and put them on the grill. Cook for 5 minutes.

While the burgers are cooking, mix together the preserves, soy sauce, and ginger in a small dish. When the burgers are done, top each with a teaspoon of sauce and serve.

Yield:
4 servings

Each with 7 grams of carbohydrates and 1 gram of fiber, for a total of 6 grams of usable carbs and 20 grams of protein.

pound (150 g) hamburger patty

1 ounce (28 g) jalepeño Jack or Monterey Jack cheese

1 tablespoon (16 g) salsa

Cook the burger by your preferred method. When it’s almost done to your liking, melt the cheese over the burger. Top with salsa and serve.

Yield:
1 serving

2 grams of carbohydrates, a trace of fiber, and 27 grams of protein.

Looking for something new to do with the eternal hamburger, I thought of the middle European flavors of Stroganoff and paprikash and invented this burger.

2 pounds (910 g) ground beef

½ cup (80 g) minced onion

2 tablespoons (13.8 g) paprika

2 tablespoons (33 g) tomato paste

2 tablespoons (30 ml) Worcestershire sauce

2 teaspoons salt

Sour cream or plain yogurt (optional)

Throw everything in a bowl and use clean hands to smoosh it all together until well blended. Form into 6 burgers and put them on a plate. Stash them in the fridge to chill for an hour.

Okay, light your grill—set your gas grill to medium or a little lower or wait until your charcoal has burned down to well-ashed coals. Throw the burgers on the grill and cook for 7 to 10 minutes per side, keeping down flare-ups with a water bottle. Serve these with a dollop of sour cream or plain yogurt on top, if you like, to keep the Mitteleuropa theme going.

Yield:
6 servings

Exclusive of sour cream or yogurt, each will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; and 28 grams protein. 1 tablespoon (15 g) sour cream will add 1 gram of carbohydrate, 0 grams fiber, and a trace of protein. 1 tablespoon of plain yogurt (15 g) will add 1 gram of carbohydrate (less, if you go by the GO-Diet’s count of 4 grams of carbohydrate per cup), 0 grams fiber, and 1 gram protein.

Here’s a bacon cheeseburger with the bacon and cheese cooked in!

1
pounds (600 g) ground chuck

4 tablespoons (30 g) blue cheese, crumbled

4 tablespoons (60 ml) blue cheese salad dressing

4 tablespoons (40 g) minced red onion

6 slices cooked bacon, crumbled

Assemble everything in a mixing bowl. Use clean hands to smoosh everything together well. Form into 4 to 6 burgers. It’s good to chill these for 30 minutes before cooking, but it’s not essential.

I like to cook my burgers in an electric tabletop grill for about 5 to 6 minutes. You could also cook these for about 5 minutes per side under the broiler, in a hot skillet, or on your grill outside.

Yield:
4 to 6 servings

Assuming 4, each will have 32 g protein; 2 g carbohydrate; trace dietary fiber, 2 g usable carbs.

This dish has a real peppery bite—it’s not for the timid!

pound (150 g) hamburger patty

1 tablespoon (6.3 g) coarse cracked pepper

1 tablespoon (14 g) butter

2 tablespoons (30 ml) dry white wine, dry sherry, or dry vermouth

Roll the raw hamburger patty in the pepper until it’s coated all over.

Fry the burger in the butter over medium heat until it’s done to your liking.

Remove the burger to a plate. Add the wine to the skillet and stir it around for a minute or two, until all the nice brown crusty bits are scraped up. Pour this over the hamburger and

Yield:
1 serving

Between 4 and 6 grams of carbohydrates per serving (depending on whether you use wine, sherry, or vermouth—wine is lowest, vermouth is highest) and 2 grams of fiber, for a total of 2 to 4 grams of usable carbs and 27 grams of protein.

Here’s something interesting to do with your ground beef when you’re weary of plain burgers!

1 pound (455 g) ground chuck

2 tablespoons (33 g) chili garlic paste

¼ cup (40 g) minced onion

6 slices bacon, cooked and drained

Put the ground chuck, chili garlic paste, and onion in a mixing bowl. Crumble the bacon into the bowl as well. Now, use clean hands to smoosh everything together until it’s well mixed. Form into 3 burgers. Put them on a plate and chill for half an hour or so—this isn’t strictly necessary, but it makes them easier to handle.

Now you can cook your burgers—I like to give mine 6 minutes in an electric tabletop grill, but you can broil them for 4 to 5 minutes per side or even cook them on your grill outdoors.

Yield:
3 servings

Each with 31 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs.

pound (150 g) hamburger patty