Rosemary & Garlic Fathead Burger Baps

So, this is the first post of a series of posts on how to create an amazing fully stacked Chilli Beef Burger without blowing your carbs into the stratosphere. In this post I will show you how to make some amazing rosemary and garlic burger baps that are going to compliment your burger, chilli combo just perfectly.

Firstly, lets take a look at what you can expect at the end of the series. This beauty ended up at about 16g of carbs, which I know is not really Keto, but it definitely lands in the low carb category. Also do remember, its not the Fathead Bread that pushes this over the top, its the Chilli. I have done this before without the chilli and it comes in at about 7-9g carbs which most definitely puts this in the magical Keto range so don’t be afraid to experiment with your own ingredients to achieve the carb range you are looking for.

So, this recipe was born from my love of a BBQ, even though the recipe I will be sharing with you will not be done on a BBQ, it can easily be adapted. In fact, Fathead Bread can be used for many things such as a pizza base or thins to replace bread or even pie toppers. Check out a few recipes I have created here.

Being such a versatile recipe, it is very easy to put your own spin on it. Almond flour is the perfect flour replacement for Keto and low carb as it is relatively low in carbs and high in fat.

Although this is a pizza base recipe, the same principal applies, just don’t roll it out, split the mix into four and pop it on a baking tray until done. When using coconut flour, there is a bit of an after taste, but this can easily be masked with aromatic herbs such as rosemary, thyme or basil or with additional ingredients such as olives or chilli’s.

Method

1. Prepare and measure out all the ingredients before hand, this make life a little easier and ensures that your workspace will remain nice and tidy.
2. Set the over to 170-180c fan.
3. Add the mozzarella and cream cheese to a large microwavable bowl and microwave for about 90 seconds until melted and mix well.
4. Add the other dry ingredients including the rosemary and garlic to the bowl followed by the egg. Be sure to add the egg last as we don’t want the hot cheese to start cooking the egg.
5. Mix well to form a dough, the dough will be very springy, but don’t worry, this is due to the mozzarella.
6. Line a large oven tray with baking parchment and add four equal blobs of the mixture. Ensure there is a good bit of space between each blob as they will spread slightly, I tend to place one at each corner 2-3cm from the edge.
7. Bake for between 8-12 minutes depending on your oven and how well you want them done. The should rise slightly and become smooth on the top.

Wrapping Up

This recipe will create four good sized halves, so enough for two burgers. Be aware that as the ingredients are high in fat they will be quite rich and very filling. One burger should be enough, especially if you are adding extras such as chilli and cheese.

So to wrap up here, this may seem like quite the effort for just a simple burger but don’t be put off. I find this to be quite a pleasing and fun recipe to make as it doesn’t require a large amount of concentration, is relatively quick to do, and makes you feel as though you have really achieved something once its all put together.

As I said earlier, this is part one of a three part series where I will be showing you how to create the burger in the above pictures. So please stay tuned, in the next post I will be showing you how to make a really nice, quick and tasty chili to add to your burger, or just to enjoy on its own.

Thanks for reading!