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Indulge in the flavorful grilled onion Cheddar burger patties paired with a refreshing red cabbage coleslaw salad for a satisfying gluten-free, low-carb, keto-friendly meal. Crafted with nutrient-rich beef, these cheesy burger patties can be enjoyed without a bun, nestled in lettuce, or wrapped in lettuce leaves. Feel free to add a bun if desired.
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Grilled Onion Cheddar Burgers
One of the highlights of these delectable burgers is the melted cheese on top of juicy beef patties, complemented by the addition of grilled onions. The savory essence is enhanced with a hint of ketchup for a touch of acidity and sweetness.
For an optimal nutritional profile, I recommend using grass-fed beef. Cheddar cheese is my go-to choice for added flavor. However, you can experiment with different cheese varieties. To keep this dish low-carb or keto-friendly, skip the bun and serve the grilled onion cheeseburgers naked. Alternatively, try out a recipe for keto burger buns. I utilize a sugar-free ketchup for this recipe.
Red Cabbage Coleslaw
Whenever I prepare burgers, I love pairing them with a creamy cabbage coleslaw on the side. This satiating salad complements low-carb or keto burgers sans buns perfectly.
Constructed with red cabbage, grated carrots, red peppers, onions, and dressed with a mixture of mayonnaise, yogurt, and mustard, this coleslaw salad is not only wholesome but also versatile enough to accompany grilled meats, chicken, or fish. It can be enjoyed in tacos or as a side dish with various main courses. I prefer using red cabbage for its vibrant color and higher antioxidant content due to its pigments.
How To Make Grilled Onion Cheddar Burgers
- Hamburger patties: I highly recommend opting for grass-fed beef for superior taste and nutrition. Season the beef mixture with salt, pepper, paprika, and garlic. The grilled onions, Cheddar cheese, and ketchup contribute significantly to the flavor profile.
- Coleslaw: Combine shredded red cabbage, carrots, red peppers, onions, salt, pepper, mustard, mayonnaise, and Greek yogurt. For a dairy-free version, substitute more mayo and a splash of lemon juice for yogurt.
- Step 1. Mix burger ingredients in a bowl and form round, flat patties. Set aside.
- Step 2. Sauté onions in a skillet with oil until softened and slightly caramelized. Finish with a drizzle of balsamic vinegar.
- Step 3. Grill the burger patties over medium-high heat for 3 minutes on one side.
- Step 4. Flip the patties, spread ketchup on each, and top with Cheddar cheese slices. Cover and cook for an additional 3-4 minutes until the cheese melts.
- Step 5. Serve the patties on lettuce leaves or alongside sliced tomatoes. Top each patty with grilled onions and additional toppings if desired.
- Step 6. Prepare the vegetables for the coleslaw while the patties cook. Whisk the dressing and coat the salad before serving.
Nutrition Notes
This low-carb burger and coleslaw meal is designed for four servings. Here are the macros:
Grilled onion Cheddar burger (per patty with toppings): 418 calories, 8.6g total carbs, 1.2g fiber (7.5g net carbs), 32.8g protein, 27.8g fat. Rich in B-vitamins (including B12 and folic acid), zinc, and iron. One serving provides your daily requirements for B12 and 66% of zinc needs. It also offers a good amount of calcium, providing 18% of the daily value.
Red cabbage coleslaw: 149 calories, 9.3g total carbs, 2.6g fiber (6.7g net carbs), 3.2g protein, 11.4g fat. Packed with vitamins A, C, and K, as well as fiber. For those monitoring calories, consider using light mayo or yogurt.
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Savor a wholesome and delightful meal of low-carb grilled onion Cheddar burger patties accompanied by lettuce, tomatoes, and a side of red cabbage coleslaw salad. This dish is nutrient-dense, low-carb, keto-friendly, and gluten-free.
For the hamburger patties:
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Combine burger mixture in a bowl and mix through to incorporate. Make 4 round, flattened burger patties and set them aside.
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In a medium or large frying pan or a skillet, heat the oil over medium. Add the onions and salt cook for 5-6 minutes until softened and slightly caramelized. Finish with a drizzle of balsamic and stir through.
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Pan-fry or grill the burger patties over medium-high heat for 3 minutes on the first side. Flip over, spread a tablespoon of ketchup on each and top with a few slices of Cheddar cheese. Cover with a lid and cook for 3-4 more minutes. The cheese should melt while the patties are cooking. You can also place the skillet under the grill in the oven if it’s heatproof.
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You can leave the patties in the pan or a skillet or transfer them to a platter with lettuce leaves and sliced tomatoes. Alternatively, have lettuce leaves and sliced tomatoes alongside the pan. Top each burger patty with grilled onions. Feel free to sprinkle fried shallots, chopped spring onions, or additional grated Cheddar cheese.
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While the burger patties are cooking or beforehand, slice and grate the vegetables for the coleslaw. Whisk the dressing and thoroughly coat the salad before serving.
- The nutrition label below pertains to the burgers and slaw (excluding vegetable toppings).
- Feel free to use any melting cheese of your choice, but Cheddar offers an extra burst of flavor. Opt for grass-fed beef for enhanced taste and nutrition.
- I highly recommend selecting grass-fed beef. While slightly pricier, it boasts superior taste and nutritional benefits.
Calories: 577kcal | Carbohydrates: 17g | Protein: 34g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1553mg | Potassium: 847mg | Fiber: