The key here is WHEN the burger is pressed down. If you do, then all the juices will flow out and the burger will be dry and the consistency of a meat sponge. It’s common to hear that you absolutely, under no circumstance, ever want to press a burger down while it’s cooking. Smash burgers seem to break every rule of burger making for a lot of people though. Their burgers get smashed down on a hot griddle leaving the burger patties thin and crispy. This type of burger is reminiscent of the kind that old-school diners make. But, to be honest, it’s meat, cheese, and bacon….what’s not to like? Between me and my three other taste testers, we all thought it was great, surprisingly so. However, if the weave is cut to the size of the patties and you put a decent amount of meat in the patties or make it a double, it’s not an issue. The common concern being that this would be way too much bacon. In testing this keto burger recipe my other taste testers were unsure of how this would turn out. I think we’ll be fine in that department too. Being as this is a keto burger recipe the other two main ingredients are meat and cheese. If the other flavors are too delicate, the bacon could overpower the rest of the flavors. This is because a bacon weave is a lot of bacon. The second criteria are that the bacon is being paired with other strong or meaty flavors. I don’t know why you wouldn’t want bacon on your burger, so we’ll just go ahead and check that hypothetical box. One is if the dish already has bacon involved with it. It only stands to reason that if you can use it to fashion a bun, that it might be worth a try.īacon weaves work well when two sets of criteria are met. As far as macros are concerned, bacon is the perfect food. So, what are we to do? How will we make the ultimate keto burger?Īfter making the Bacon Crust Pizza and loving the results I wondered what other foods could benefit from the miracle of modern gastronomy that is the bacon weave. But, if you’re trying to eat seasonally, which might be a good idea from a chronobiological standpoint, coconuts tend to be limited for most of the year. Everyone in the keto community seems to be infatuated with coconuts, from their flour to their oil. Secondly, it’s high in PUFA’s which can lead to increased inflammation. For instance, almond flour when cooked creates a lot of oxidized fats which equal free radicals. One is that they all use the keto Frankenstein flours which are problematic for a couple of different reasons. I have a special little disdain I harbor for most keto bread though. Recipes for those you can find on any of the other keto websites. You could go through the process of making some sort of faux bread bun. It’s easy, low hassle, and you can easily keto’ify a meal at any fast food joint in a hurry.īut sometimes you want a little more. To be honest, in a pinch, it’s what I do as well. Many people choose to just scrap the bun and eat the burger naked. It’s the latter which proves difficult for those of us choosing to ditch the carbs and follow the keto lifestyle. At its most simple, a burger consists of meat and a bun. They are in the very fabric of American culture with every area of the US having their own regional styles.Ī burger is a very simple creation, although it’s not always easy to do well. A good cheeseburger is synonymous with everything from backyard barbecues on the Fourth of July to the dinner celebration after winning the Little League game on a Saturday afternoon. It doesn’t get any more American than the hamburger. The Ultimate Keto Burger: The Bacon Smash Burger
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