These Keto Greek Burgers are a great twist on a classic burger. Made on a 90 Second Bread Burger Bun so they are keto friendly and low carb.
Hello hello! I’m currently on an airplane in the sky headed to Atlanta to spend the weekend with my family. I can’t wait to see them! But until we get there, I’m just sitting here thinking about food.
So the usual.
In any case, today I’m gonna talk about hamburgers. Or more specifically: this Keto Greek Burger. You know I’m always down for a good burger.
For me, there are some main staples in life: tacos, pizza, burgers, casseroles. From there, it’s just a world of possibility when it comes to different flavors and creations. Isn’t that wonderful?
So even though I eat all of these quite a bit, it never feels like too much because I just change up the flavors consistently.
Today’s a good example of a fun change to a classic burger. Adding a greek twist not only makes it a little more interesting but also delicious.
Instead of a traditional bun, we’re serving this on a bun made from 90 Second Bread that is keto and low carb but you can also make my Keto Hamburger Buns instead if you’d prefer. I love making these 90 second bread hamburger buns because they’re so quick and easy to put together!
Keto Greek Burgers on 90 Second Bread Buns
- 1/2 lb. Ground Beef
- 2 slices Gouda cheese
- 1 Shallot minced (you may have extra)
- 1 tbsp Garlic minced
- cooking oil of choice butter, olive oil, avocado oil, etc.
For feta sauce:
- 1/4 cup Feta
- 1/2 cup Mayonaise
- 1 tbsp Dill
- 1 Lemon
For (1) bun:
- 10 tbsp Almond Flour
- 2 Eggs
- 2 tsp Baking Powder
- 2 tbsp Heavy Cream or Sour Cream
- 2 tbsp Butter
- 1 Persian cucumber
- 2 radishes
- 1 tbsp red wine vinegar
- olive oil
- Mustard to taste (optional)
To cook burgers:
In a bowl, mix together ground beef, shallot (as much as desired) and garlic. Separate and shape two burger patties (or more if desired).
Add oil to a pan (with a lid) and cook burgers over medium heat until done to your liking--about 5-7 minutes per side until no longer pink in the middle. Add cheese on top and cook another 2-3 minutes until melted.
For the cucumber radish salad:
Cut cucumber in half lengthwise then slice into half moon shapes. Thinly slice radish. Add to a bowl with red wine vinegar and olive oil (just a good glug or two) and salt and pepper to taste. Set aside.
For the creamy feta sauce:
Mix together feta cheese and mayo, add in dill and juice and zest of the lemon. Mix together. Set aside.
For the 90 second burger bun:
Put 1 tbsp butter in a mug and microwave for 30 seconds or until melted. Take out and add 5 tbsp almond flour, 1 tsp baking powder, 1 egg, 1 tbsp sour cream (or heavy cream) to the mug. Stir well then microwave for 90 seconds. Bread should be falling off sides of mug.
Take out of mug and slice into thirds. This will make 1 1/2 buns.
Repeat steps to make another set of buns (you will have two buns leftover, use to make something else delicious or make this recipe into three!)
Toast buns in a pan with a little butter.
To assemble burgers:
Spread mustard on bottom toasted buns. Spread creamy feta sauce on top bun. Top with cheeseburger. Top cheeseburger with radish and cucumber salad. Dollop more creamy feta if desired.
Did you make this recipe?
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