Tuesday, March 27, 2012

Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms & Oopsie Rolls (Gluten-Free Buns)


Now that you've discovered the joys of eating again with a  low-carb / high-fat diet, here's a recipe to knock those traditional diet denied taste buds for a loop!

Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms

Recipe courtesy Rachael Ray

Ingredients

8 slices applewood or other thick, center-cut bacon, from the meat case of market
1 1/2 pounds ground beef sirloin
Worcestershire sauce, for brushing
Olive oil, for drizzling
Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 clove crushed garlic
1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced
3 or 4 sprigs fresh sage
Salt and pepper
1/4 cup dry cooking sherry
8 ounces fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table

Directions

Let meat rest to take the chill from the refrigerator.

Preheat 2 nonstick skillets over medium high to high heat.

Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.

Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings.

Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table.


Can't bare to think of eating  such a delicious hamburger without a bun?


Oopsie Rolls (Gluten-Free Buns) -- Your Lighter Side

3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.

Makes 6 Induction Friendly, Gluten-Free rolls.

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Protein: 4g, Fat: 7.5

 Need some added tips? Try these!


Mmmm... Bacon

Gratuitous plug for bacon!