My Foodie Followers know that I love the meal boxes. Hello Fresh, Home Chef, Green Chef, Sunbasket - all of 'em. I appreciate the convenience they bring while also allowing me to cook healthy, creative and tasty meals. The best ones are the ones I can replicate on my own, without the cost of the meal kit. Green Chef is one of my favorites and I have been getting their Keto boxes for a while now.
This recipe is one of my favorites and I have repeated twice already. Excellent Bar Food, Pub Grub, Comfort food, whatever you want to call it. It's just a burger and fries, but all Keto and so yummy!
The different tastes and textures of the burger, the slaw and the squash fries all meld together into a lovely, spicy surprise to the palate, while also being a simple dish to prepare. Enjoy!
Ingredients:
10 oz ground beef
2 ox provolone cheese
1/4 c spicy lime aioli (see recipe below)
1 t ground cumin
1 t ground coriander
1/4 t ground oregano
8 oz butternut squash
5 oz shredded cabbage
2 T pepitas
1 small yellow onion
1/4 oz fresh cilantro
1/2 t crushed red pepper flakes
Directions:
Mix together: 1/4 c avocado mayo, dash of Tabasco sauce, dash of garlic powder and 1 t lime juice.
This recipe is one of my favorites and I have repeated twice already. Excellent Bar Food, Pub Grub, Comfort food, whatever you want to call it. It's just a burger and fries, but all Keto and so yummy!
The different tastes and textures of the burger, the slaw and the squash fries all meld together into a lovely, spicy surprise to the palate, while also being a simple dish to prepare. Enjoy!
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| Keto Pub Burger and Fries |
Southwest Provolone Burgers, Butternut Squash Fries and Pepita Slaw
Ingredients:
10 oz ground beef
2 ox provolone cheese
1/4 c spicy lime aioli (see recipe below)
1 t ground cumin
1 t ground coriander
1/4 t ground oregano
8 oz butternut squash
5 oz shredded cabbage
2 T pepitas
1 small yellow onion
1/4 oz fresh cilantro
1/2 t crushed red pepper flakes
Directions:
- Preheat oven to 400 degrees F
- Peel squash and cut into french fry size strips, about 1/2 " x 3"
- Mince the onion
- Rough chop the Pepitas
- De-stem and rough chap the cilantro
- Place the squash strips in a bowl and add a drizzle of evoo and the red pepper flakes. Mix and then spread on a foil lined, oiled baking sheet.
- Roast the squash for 15-20 minutes
- While squash starts to cook, place the beef and minced onion into the same bowl used for the squash. Add the cumin, coriander and oregano. Add salt and pepper to taste. Mix well and form into two patties.
- Heat a cast iron pan over medium high heat with a drizzle of evoo.
- Once pan is hot, cook the burgers, 2 mins per side.
- Divide cheese and place half on each burger and place into oven for 5 minutes.
- While burgers and squash are cooking, mix the cabbage, Pepitas, half of the cilantro and the aioli together. Add salt and pepper to taste.
- Remove squash and burgers from oven, plate and serve.
Spicy Lime Aioli:
Mix together: 1/4 c avocado mayo, dash of Tabasco sauce, dash of garlic powder and 1 t lime juice.