Grilled Cheddar Burger over Coleslaw Salad
9.6g
Net Carbs
41.7g
Protein
92.4g
Fat
15.1g
Fiber
1073
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 slice (1 ounce) Cheddar Cheese
- 1 fruit without skin and seed California Avocado
- 2 tablespoons Real Mayonnaise
- 1/8 teaspoon Salt
- 1/4 pound Cabbage
- 1/4 tablespoon Vinegar (Cider)
- 1/2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/8 teaspoon Celery Seed
- 6 ounces Ground Beef (80% Lean / 20% Fat)
- 2 slice, thick/large (1/2" thick) Red Tomatoes
- 1 tablespoon Sour Cream (Cultured)
Directions:
- Cut cabbage into halves, core and thinly slice 1/4 of the head. Transfer to a large bowl.
- 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.
- 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.
