Summary

Ingredients

• 500 g low-fat quark
• 4 egg (s)
• 1 packet baking powder
• 1 pinch (s) salt
• 500 g tartare or minced beef
• 4 leaves iceberg lettuce
• 1 large tomato (s)
• 1 large onion (s)
• 0.25 ¼ cucumber (s)
• 100 g Edam cheese (30%)
• 4 tablespoon ketchup
• 4 tablespoon mustard

Print Recipe Pin Recipe

Instructions

1. Low carb and gluten free.
2. Preheat your oven to 180 degrees.
3. Take a bowl and fill it with the low-fat quark, the eggs, the packet of baking powder and the salt. Mix everything well and now distribute the dough squarely on a baking sheet lined with baking paper. Use the entire surface of the baking sheet. Then put the dough in the oven for 30 minutes until it is golden brown.
4. Now sear the minced meat and set it aside. Tear up the iceberg lettuce, cut the cucumber, tomatoes and onions into slices and grind the Edam into small pieces. Put these ingredients to hand as well.
5. After 30 minutes, take the dough out of the oven. Let it cool down for about 10 minutes. IMPORTANT: Remove the dough from the baking paper now! Then the dough is easier to roll up afterwards! Spread the mustard and ketchup on the batter. Then sprinkle the cheese on only one half. Now put the dough in the oven for another 5 minutes until the cheese has melted a little. Take the dough out of the oven and cover only the side with the cheese with the minced meat, the iceberg lettuce, the onion, cucumber and tomato slices.
6. Now it`s getting a little trickier. Roll up the burger roll and start with the thickly topped side. The baking paper will help you with this. Then you cut your roll into 4 parts and enjoy it.