IMG_7328A delicious filling low carb supper that makes your tastebuds dance. This quantity is for our family of 6. You can either halve it or keep half of the burger mixture for small meatballs for lunch tins.

2kg beef mince
1 packet of bacon bits
1 red onions (1 chopped)
2 large cloves of garlic (crushed)
Smoked Paprika

2 avocados (smashed with lemon juice, salt and black pepper)
1 lemon
1 red onion sliced
Apple cider vinegar
Tiniest bit of sugar
Sour Cream
Micro Greens
Jarred jalapeƱos
Micro Greens

1 large brown mushroom per person

Put the mushrooms on a grill tray, sprinkled with olive oil, salt and pepper and smoked paprika and pop in the over at 180 deg.

Fry up the bacon bits, remove to a plate. In the same pan fry up the onion and garlic. Add all 3 to the mince along with salt, pepper and smoked paprika.

Fry the burgers 10 minutes on each side.

While frying, sprinkle the sliced red onion with some apple cider vinegar, a small bit of sugar and scrunch up with your hands.

To plate up:

Place the mushroom first, then the burger, then the guacamole, sour cream, red onion pickle, micro greens and jalapeƱos.