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Stuffed Muffaletta Burgers- Keto, Low Carb



Burger Meat

5 pounds ground beef (80/20)

4 tablespoons garlic powder

2 tablespoons Italian seasoning

1 tablespoon pink Himalayan salt

2 teaspoons black pepper

2 eggs

1/2 cup ground flax seed meal


Burger Filling/Toppings

10 slices of salami

20 green olives

1/2 medium red onion

1 medium red bell pepper

10 slices of provolone cheese



Directions:

I used the "Ultimate Burger Press" to make the indents for these, but they can easily be formed by hand, and pressed in with a small jar.

To make the burger meat, combine the ground beef, eggs, flax seed meal, and all seasonings in a bowl. Mix very well and set aside, and preheat oven to 375 degrees Fahrenheit .


Dice the burger toppings- salami into little pieces, green & black olives in slices, red onion diced, and medium red pepper diced. Set aside,




I used the Ultimate Burger Press to form 8oz patties with a cavity. You can find the press here

You can also replicate this style by forming your patties, and using a small glass to create an indent in the burger for your toppings.





Use an iron rack to lay over your sheet pan so the bottom of your burgers cook evenly and also the fat can drain off while baking.


After your patties have been formed, lay them on the rack. Stuff them evenly with the toppings.

Cook for 15 minutes, remove from the oven and add the sliced provolone on top of each burger at this point if you are adding cheese. Cook for an additional 10 to 15 minutes, depending on the wellness you like your burgers.









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