Juicy Low-carb homemade Burger

Most people love a burger, especially outdoors in the Summer months. Here is my healthy low-carb option and it is easy to prepare.

Meat is an excellent protein and source of  easily absorbable iron and trace minerals BUT buy your red meat from a good Irish butcher as Irish cattle are grass fed and not treated with hormones. Too much red meat is not good for the bowel. Government guide to 500g max a week (Beef, Lamb, Pork). I guide to 200g and skip the odd week here and there. However when it comes to burgers, go big.

Always add plenty of plant foods such as salads or vegetables to the mix to mitigate the risks associated with red meat.

I used the full-fat beef for flavour in this recipe but you can choose the ‘typically 5% fat’ mince meat if you would prefer lower fat. The macros for the extra lean beef (5%) 348 kcal,  23g fat

Calories: 424.  (Note: extra toppings not included as it depends on what YOU like)

1 Serving : 150g Burger only

One serving

Fibre Protein Carbohydrate Fat
1g 30g 1g 33g


Serves 2

300g,  beef mince (not the lean)

20g coconut oil

60g x 2, large Iceberg lettuce leaves

Herb Mix

1 tsp Paprika

1 tsp Ground coriander

1 tsp Dijon or English mustard

1/2 a teaspoon chilli

1/2 a teaspoon ground cumin

1/2 a teaspoon mixed heron or oregano/thyme


Mix the spices together and add to the beef mince. You can form it into 2 x 150g burgers or make smaller 50g burgers.

Wash the lettuce leaves and dry them well using a kitchen towel and leave to sit while you cook the burger.

Add the coconut oil to a frying pan and heat to a high heat. Seal both sides of the burger and then turn the heat down and allow it to fully cook through, turning it a few times. The larger burger can take up to 15 minutes to full cook through.

Serve wrapped in a large iceberg lettuce with you choice of avocado/beef tomato slice/rasher/cheese and add mayo if you want. Just add any additions to your APP.


Serve with a large green side salad.