Brie Sirloin Sliders Recipe (Ketogenic Diet-Approved)

Brie Sirloin Sliders Recipe

Photo: Courtesy of Victory Belt Publishing

We know what you’re thinking: brie and burgers don’t exactly sound like a healthy meal. But this recipe, which is taken from Dr. Jacob Wilson and Ryan Lowery’s The Ketogenic Bible, is designed to be a high-fat meal, which helps induce ketosis so your body starts generating energy from fat rather than carbohydrates. The idea is that a high-fat meal will keep you sated so you don’t get hangry and binge on sugary foods, which leads to weight gain and other health issues. In this recipe, ground sirloin, a lean cut of beef, is seasoned in flavorful herbs to up its taste factor, and the avocado spread and brie give you a dose of healthy, filling fats. Each bite of these mouthwatering sliders is so satisfying; you’ll stay away from unhealthy foods that tack on the pounds.

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Brie Sirloin Sliders (Ketogenic Diet-Approved)

Serves 4 (3 sliders per serving)

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

For the burgers:
12 ounces 80/20 ground sirloin
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons hot sauce
1 egg
2 tablespoons ricotta cheese (about 1 ounce)
1/2 small bunch fresh basil, chopped

For the buns:
7 large eggs, room temperature
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
7 ounces cream cheese, softened
2 tablespoons grated Parmesan cheese (about 1 ounce)

For the avocado spread:
1 avocado, peeled and pitted
1 teaspoon lemon juice
1/4 teaspoon kosher salt

Other toppings:
6 ounces brie
2 Roma tomatoes, sliced
1/4 small red onion, sliced

Special equipment:
Toothpicks

Preparation

  1. Preheat the oven to 400ºF, preheat a grill to medium-high heat and coat two 12-cup muffin tins with coconut oil or cooking spray.
  2. Make the buns: Separate the eggs, placing the yolks in a mixing bowl and the whites in a separate, larger mixing bowl. Whisk the egg whites until frothy, then add the baking soda, salt and cream of tartar. Whip the egg whites until stiff peaks form, about 3 minutes. To the bowl with the egg yolks, add the cream cheese and Parmesan cheese and beat until smooth. Using a rubber spatula, gently fold the egg yolk mixture into the whipped egg whites until fully incorporated. Pour the egg mixture into the prepared muffin tin, filling the cups halfway full. Place in the oven and bake for 7 to 9 minutes, until the tops are just starting to brown. Remove from the oven, place the buns on a cooling rack and let cool.
  3. While the buns are baking, make the burgers: Mix together ground sirloin, garlic powder, onion powder, salt, pepper, hot sauce, egg, ricotta and basil. Divide into 12 equal burger patties, about 1 ounce each. Set the burgers aside as you make the avocado spread.
  4. Puree the avocado, lemon juice and salt, then transfer the puree into a pastry bag. Pipe about 1/2 tablespoon onto each of the 12 slider buns. (You may also simply spread the condiment on the buns.)
  5. Grill burgers to desired doneness (about 1 1/2 to 2 minutes per side for medium done) and assemble sliders with 2 slider buns, 1 burger patty and toppings. Pin with a toothpick and serve. Leftovers should be keep in an airtight container in the refrigerator for 1 to 2 days.

This recipe is from The Ketogenic Bible: The Authoritative Guide to Ketosis by Dr. Jacob Wilson and Ryan Lowery.