Ultimate Keto burgers – Tava burgers [2g net carbs]

Keto Burgers/ Tava burgers is one of my heavenly creations.

I am sure you saw the image and began to drool ? Oh, I know it ! I really imagined you saying “Oh yess” like the guy from Tasty-Buzzfeed 😛

Before starting even to talk about the recipe, I want to assure you that this will be a guilt-free treat. So, don’t hesitate thinking this will be saved for your Sundays or a slightly high calorie-surplus day !

Tava-essentially means -A metal cast iron. Why is this related to the burgers ? When you go to any Indian restaurant, and it has a ‘Tava something’ on the menu, that means it essentially uses an iron skillet. The tava recipes comprise of thick gravies prepared in onions, garlic and other rich Indian spices and given a toasted-grilled-charred feel to the dish ! In the recipe, We just use this for toasting our burgers on the tava at the last step and also make the stuffing of the burger on tava !

Why do you need to make these Tava burgers ?

1. These are 2.2g net carbs per burger with 21g of fats . Say whaaaaat ?!
2. The buns include eggs but are not eggy . Yaaaassss !
3. The stuffing is vegetarian giving you a break from Chicken and meat 🙂
4. Guilt-free, hence proved !

About the recipe..

The Keto burgers/ Tava burgers recipe is divided into 3 parts-

• Making those perfect buns ! (Sings My buns…my buns. my buns, my buns of Black Eyed peas in the background. I am sure she said buns)
• Spice paste
• Stuffing

So, enough jibber jabber ?! Let’s go !

I suggest you go through the ingredients list first and have all of them in hand before you make them 🙂

Print Recipe

Ultimate Keto burgers - Tava burgers

Ultimate keto burgers with Indian twist, super low in carbs and high in fats. Try these if you want a guilt-free treat !

Course

ketogenic, Low carb, Main Dish

Cuisine

Indian, Indian ketogenic, ketogenic, lacto-ovo-vegeterian, low carb

Prep Time

15 minutes

Cook Time

45 minutes

Servings

burgers

Ingredients

For Burger Buns

• 180 grams Almond flour
• 30 grams psyllium husk
• 1 tsp lite salt
• 1 tsp baking powder
• 15 ml apple cider vinegar
• 4 units egg whites
• 1 cup boiling water

For spice paste

• 2 tbsp sesame seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 tsp Stevia/ Erythritol
• 1 tbsp Schezwan chutney
• 1 tsp chat masala/ amchur powder we use only small quantities. Skip it or substitute with 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp kasoori methi optional

For burger stuffing

• 2 tbsp ghee/butter
• 1 tsp chopped green chillies
• 50 grams finely chopped onions
• 40 grams finely chopped capsicum
• 40 grams boiled cauliflower florets
• 180 grams paneer/ cottage cheese
• 50 grams soft cheese/ amul cheese cubes 2

Course ketogenic, Low carb, Main Dish Cuisine Indian, Indian ketogenic, ketogenic, lacto-ovo-vegeterian, low carb Prep Time 15 minutes Cook Time 45 minutes Servings burgers Ingredients For Burger Buns 180 grams Almond flour 30 grams psyllium husk 1 tsp lite salt 1 tsp baking powder 15 ml apple cider vinegar 4 units egg whites 1 cup boiling water For spice paste 2 tbsp sesame seeds 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp red chilli powder 1 tsp Stevia/ Erythritol 1 tbsp Schezwan chutney 1 tsp chat masala/ amchur powder we use only small quantities. Skip it or substitute with 1 tbsp lemon juice 1 tbsp water 1 tsp kasoori methi optional For burger stuffing 2 tbsp ghee/butter 1 tsp chopped green chillies 50 grams finely chopped onions 40 grams finely chopped capsicum 40 grams boiled cauliflower florets 180 grams paneer/ cottage cheese 50 grams soft cheese/ amul cheese cubes 2

Instructions

Keto Almond buns

1. Take a big bowl. Add the almond flour, salt, psyllium husk and baking powder
2. In another bowl, whisk the egg whites. Add apple cider vinegar to it and mix. Add this mixture to the dry ingredients .
3. Add boiling water and mix it till it forms dough. Observe the dough consistency. If you feel it is too runny, add more almond flour but measure it before.

   
4. Make 6-7 medium sized balls and press them upon parchment paper keeping some distance between them. I made only 5 burgers because I wanted them big. But the macros for the recipe is counted for 7 burgers. So adjust accordingly. Sprinkle some sesame seeds on top.

   
5. Bake at 175c/ 350F for 25 minutes.

   

For chilli paste

1. Take all the ingredients for the chilli paste (from the ingredients above) and grind until smooth. Keep 1 tsp of it aside and use rest for stuffing.

   

For stuffing

1. Meanwhile, till the buns bake. Make the stuffing ready. Take butter in a pan and melt it. Add the onion, capsicum and cook for 3-4 minutes. You want the onions to be soft. Add the spice paste and mix well.

   
2. Add the boiled cauliflower along with paneer and cheese cubes. Let the spice paste mix with the contents well. Cover the pan with a lid for 5-6 minutes.
3. Take a smasher/or a flat spoon and start smashing the stuffing to make it into an uniform mass. You can also grind it for 30 seconds but do not over-grind them into a paste.

   

Tava-fried burgers

1. Take some butter and melt it in a tava/iron skillet. Add the spice paste you kept aside and some chopped coriander.
2. Take the almond buns and slit them in half. Add the stuffing and fry them on the tava. Hold them in 2 spoons and just turn them to fry. Fry each side for 5 minutes. Serve with zucchin/eggplant/pumpkin fries.

   

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Separate macros for burgers and the stuffing:

For burgers-

For stuffing-