Updated: Feb 18, 2020
I guess you lovely people should have heard about the Coronavirus aka Wuhan Virus pandemic. Things had gotten worse in Singapore. I was down with an on and off fever for more than a couple of weeks. Do not worry as I am Coronavirus negative. I am still recovering tho, so, I apologize for this hiatus.
Anyway, here's another ketogenic-friendly recipe for you lovely people. I know that you miss munching down on some cheeseburgers while you are on a ketogenic diet. I'd heard you. Here is a platter of cheeseburger patties without the high-carb burger buns. You can of cos use any types of meat you like. I am just using ground chicken; but if you are using ground beef, add a dash of cream. The cream will somewhat marinade the beef. It will keep the beef juicy while cooking, retaining all the fat. I do not wanna go too Einstein explaining the science of it. I am sure you get my point.
I am using some good old red cheddar. You can try using different cheese or even, a combination of cheese. Whichever suits your preference, go for it. A recipe is just a guideline to follow; nobody should stick to a recipe, ingredient for ingredient or step for step. Remember, the plate is your canvas and you are the artist.
Ground Chicken, 300g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Canola / Peanut / Vegetable Oil, 2 TBSP
Red Onion Finely Sliced, 1
Tomato Puree, 2 TBSP
Cream Cheese, 60g
English Mustard Powder, 2 TSP
Onion Powder, 1/2 TSP
Garlic Powder, 1/2 TSP
Turkey Bacon Jam, 2 TBSP + More For Garnishing
Red Cheddar Freshly Shredded, A Handful
Parsley Coarsely Chopped, For Garnishing
Red Chili Deseeded Thinly Sliced, For Garnishing
Cast Iron Skillet / Pan with Lid
Please visit my "How To Make Turkey Bacon Jam" page for the recipe. To make the recipe ketogenic-friendly, omit the use of any sweetener.
In a bowl add chicken, salt, pepper and mushroom powder.
Mix to combine well.
In a skillet over medium heat, add in oil.
Once the oil is heated up, add in the onion.
Season with salt and pepper.
Saute until onion is translucent.
Add in the chicken.
Saute until well combined.
Using a spatula to break the chicken into fine pieces.
Add in cream cheese, tomato puree, mustard, onion and garlic powder.
Mix to combine well, making sure the chicken is fully coated with the sauce.
Cook the chicken until slightly browned.
Add in turkey bacon jam and give it a quick stir.
Turn the heat down to low.
Scatter cheddar over the top.
Cover and cook until the cheese has melted.
Remove from heat and transfer onto a serving plate.
Garnish with turkey bacon jam, parsley and chili.