Summary

Ingredients

For the dough:

• 6 egg whites
• 0.5 teaspoon ½ salt
• 1 teaspoon psyllium husks, ground, possibly
• 2 teaspoons protein powder
• 6 egg yolks
• 200 g low-fat quark
• 2 tablespoon macadamia nuts, ground
• 2 tablespoon psyllium husks
• 0.5 teaspoon ½ baking soda

For covering:

• 500 g round beef
• 1 tablespoon mustard with no added sugar
• 1 egg (s)
• 1 tablespoon parmesan, grated
• 0.5 teaspoon ½ salt
• Chilli flakes or pepper
• garlic

For the cream:

• 1 avocado (s) (Hass), soft
• 100 g cream cheese (4% fat)
• 0.5 teaspoon ½ vinegar or lemon juice
• 1 splash stevia or crushed sweetener tablet (sucralose)
• salt
• chili

Also:

• 1 lettuce heart (s) or small iceberg lettuce
• 4 slices goat cheese or Gouda cheese (approx. 50 g)
• Pickled cucumber
• tomato

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Instructions

1. For the burger buns, preheat the oven to 200 ° C top / bottom heat or 180 ° C hot air.
2. Separate the eggs and beat the egg whites with the salt until they are very stiff (approx. 3 - 5 minutes). If you have protein powder, you can add 2 teaspoons of it. Stir a teaspoon of psyllium husk powder into the whipped egg whites (optional), this will make the whites even more stable.
3. Mix the egg yolks with the macadamia nut flour, the psyllium husks, baking soda and the low-fat quark, it is better not to use a mixer, but a fork, as otherwise the low-fat quark will be very runny.
4. Line a baking sheet with parchment paper. Fold the egg yolk mixture into the egg whites. I use a spatula for this. Spread 6 - 8 blobs on the baking sheet with a tablespoon (approx. 2 - 3 tablespoon per blob) and put in the oven.
5. The rolls have to bake for about 15 minutes, but you should look at them every now and then and adjust the temperature if necessary or leave them in the oven for longer. You should be nicely tanned by the end.
6. For the guacamole, roll the avocado over a firm surface so that it becomes soft on the inside. Be careful not to burst open. Then halve, turn up and cut into the core with the knife and unscrew it.
7. Scrape the pulp into a glass or something similar with a spoon - it is best to use a slightly taller container as it is easier to stir. Mash the pulp with a fork and stir until a creamy mass is formed. Add a dash of vinegar or lemon juice (really just a little), stevia, cream cheese and salt and chilli and mix everything together.
8. For the burger patties, mix the minced meat - I prefer lean minced meat from the butcher - with the egg, mustard, parmesan, salt and chilli, pepper and garlic. Shape patties. I have a burger press for this, but you can also use a round can and a tablespoon or just use my hands.
9. When the rolls are ready, take them out of the oven and place them on a rack so that they don`t start to sweat. The buns collapse, this is normal and is due to the unused flour.
10. Fry the burger patties in a non-stick pan. After turning the goat cheese for the first time, place the goat cheese on the already fried side so that it runs a little.
11. Halve the burger buns and brush both sides with the guacamole. Wash and dry the lettuce leaves and place them on the undersides. Place the burger patties on the lettuce and top with another layer of lettuce, pickles and / or tomatoes. I also sometimes fry mushrooms with the patties and add them to the pan. Put on the bread roll lid and serve.