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?


  • 0.25 lb Cabbage
  • 2 tbsp Real Mayonnaise
  • 1 tbsp Sour Cream (Cultured)
  • 0.25 tbsp Vinegar (Cider)
  • 0.5 tsp Sucralose Based Sweetener (Sugar Substitute)
  • 0.13 tsp Celery Seed
  • 0.13 tsp Salt
  • 6 oz Ground Beef (80% Lean / 20% Fat)
  • 1 slice (1 oz) Cheddar Cheese
  • 1 fruit without skin and seeds California Avocados
  • 2 slice thick/large (1/2" thick) Red Tomatoes


  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 (add a pinch then add more to taste), 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.