Keto Garlic Burgers


In case you hadn’t heard, I’ve been dabbling with the Ketogenic (Keto) Diet lately.  I’ve cycled on and off of it for the past few months, and I’ve got to say…I really like it.


If you want to read more about my experience with going low carb – follow this link to read the post from Catalyst SPORT that I was featured on, or this link to my own blog post.

Just looking for the recipe for awesome Keto Garlic Burgers?  Scroll on dear friends.

 What You’ll Need –

1 Head of Garlic
1 lb Grassfed Beef
4 1-inch cubes of Egmont Cheese
1 tbsp Butter
1 tbsp Olive Oil
1 tsp Salt
1 tsp Turmeric
1 tsp Sage
Pepper to Taste
1/4 Cup Canned Coconut Milk

What You’ll Do –

Step 1: Prep Your Meat.  In a large bowl – combine your Grassfed Beef, Salt, Turmeric, Sage, and Pepper.  Use your hands to ensure the flavors are mixed well.  Set aside.


Step 2: Cut each clove from the Head of Garlic into thin slices.


Step 3: Add your Olive Oil, Butter, and Garlic slices to a pan and slowly bring to heat.

Step 4: Divide your seasoned beef into 4 portions and wrap each portion around one of the squares of Egmont.


Step 5: When the pan is up to temperature, and you start smelling that garlic-y goodness, add your cheese filled patties to the pan.


Step 6: Cook the patties for 3-5 minutes on one side and then flip.

Step 7: After 3 minutes on the second side – cover the pan with a lid (this build up heat in the middle of the burgers – allowing the cheesy center to start to melt without over cooking the outside of the patties)

Step 8: Allow to cook covered for 5-8 minutes (time depending on how well done you prefer your burgers)

Step 9: Remove the cover and transfer the patties to a plate.

Step 10: To the remaining oil and garlic in the pan, add your Coconut Milk.


Step 11: Allow to cook over low heat until the mixture thickens.

Step 12: Drizzle the garlic sauce over the top of your plated patties.

Step 13: Serve and enjoy!


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