Grilled Cheddar Burger with Avocado, Tomato and Coleslaw

Net Carbs
Prep Time: 30 Minutes
Style: American
Cook Time: 10 Minutes
Phase: Phase 1









How are Net Carbs Calculated?


  • 1/4 Pound medium head of cabbage, halved and cored
  • 1/8 Cup mayonnaise
  • 1/16 Cup sour cream
  • 1/4 Tablespoon cider vinegar
  • 1/8 Tablespoon granular sugar substitute (sucralose)
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon celery seed
  • 6 Ounce ground beef
  • 1 Ounce slice of Cheddar
  • 1/2 Each Hass avocado, sliced
  • 2 Piece 1/2-inch slices of tomato


  1. Cut cabbage into halves, core and thinly slice.  Transfer to a large bowl.
  2. In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar substitute, celery seed and salt. Pour dressing over cabbage.  Mix until thoroughly combined and refrigerate at least 30 minutes before serving for flavors to blend.  
  3. Preheat grill or broiler.  Form ground beef into a patty and season with salt and freshly ground black pepper.  Cook until desired doneness, about 5 minutes per side.  Top with Cheddar during last minute of cooking to melt the cheese.  Add avocado and tomato to the burger and serve immediately with the coleslaw.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.