Low Carb Brunch Burger


1 lb. ground beef (makes 2 patties)
salt and pepper
freshly ground cumin
garlic powder
onion powder
2 dashes Worcestershire sauce
2 dashes Tabasco sauce
2 strips bacon per burger
1 large slice of sharp cheddar cheese per burger
1 over easy egg per burger
1 avocado sliced


Fry up 4 strips of bacon and set aside.
Leave some of the bacon fat in the pan but remove from the eye.
Put all of the spices and sauces into the ground beef, mix well and form even patties.
Heat a large non-stick skillet until the pan (with some of the bacon fat in it) is hot. Place patties in hot pan and sear for 1 minute and 30 seconds each side. After searing the burgers, remove them from stove top and bake off in the oven at 415 degrees until it reaches your desired temperature (3-4 minutes).
While the burgers are in the oven, get your egg going. On the same hot eye where you did your burger, use a new non-stick pan for the eggs. On the two over easy eggs, grind 2 grinds of salt, 2 grinds of pepper and a dash of Tabasco onto each egg yolk.
Add the cheese on the burgers when the burgers have about 1 minute of cook time remaining, so the cheese melts.
For the asparagus, foil up a baking sheet. Put as much asparagus as you like on the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper (more salt and pepper than you would think). Bake in the oven until al dente to taste.


The Low Carb Brunch Burger has so much flavor and interest, you will never miss the bun. This low carb recipe is so simple, too. We’ve just added classic brunch ingredients like egg, asparagus and avocado to a bacon cheeseburger. Indulgence without the carbs.


2 servings


Sunday, September 1, 2013 - 4:44pm

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