Free 300 15-Minute Low-Carb Recipes by Dana Carpender Page B

to keep some actual shreds of cheese here.
    Form into 4 burgers and slap ’em on the grill. Cook for 7 minutes or until the juices run clear.
    Yield: 4 servings, each with 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 25 grams of protein.
Cranberry Burgers
    Someone anonymously posted a recipe for burgers with cranberry jelly in them to the Internet. It was clearly high-carb, but it looked so tasty that I had to figure out a way to adapt it. Here it is! Don’t panic at this list of ingredients because this really is quite quick and easy—you just dump stuff in the food processor and run it.
    5 slices bacon
    1 small onion, peeled and cut into chunks
    1/3 cup (34 g) whole cranberries
    2 cloves fresh garlic or 1 teaspoon minced garlic
    1/4 green pepper, core and seeds removed, cut into a couple of chunks
    1 stalk celery, cut into a few chunks
    1 pound (455 g) ground beef
    2 tablespoons (12 g) oat bran
    1 egg
    1/4 cup (6 g) Splenda
    1/2 teaspoon grated gingerroot
    5 ounces (140 g) cheddar cheese, in slices
    First, begin cooking the bacon in the microwave using either a microwave bacon rack or a glass pie plate. In my microwave, 5 minutes on High (1 minute per slice) is about right, but microwave power varies.
    Preheat your electric tabletop grill.
    Put the onion, cranberries, garlic, pepper, and celery in your food processor with the S -blade in place and pulse to chop everything to a medium consistency. Add the ground beef, oat bran, egg, Splenda, and gingerroot and pulse again to combine. Form the mixture—it will be pretty soft—into 5 burgers. Put them on the grill and set a timer for 6 minutes.
    While the burgers are cooking, go check the bacon. If it’s still a little flabby, give it another minute or so; it should be crisp. Drain the bacon if needed and break each strip into 2 or 3 pieces to fit on top of the burgers.
    When the 6 minutes are up, open your grill but do not remove the burgers. Arrange the bacon on the burgers and top each burger with cheddar cheese. Now, using acoffee mug or any other random, heat resistant kitchen object that’s handy, prop the lid of your grill up so that it’s above the burgers and close to, but not touching, the cheese. Let the burgers cook for another minute or two to melt the cheese and then serve.
    Yield: 5 servings, each with 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 42 grams of protein.
    Note: Cranberries are one of the very few foods that are still strictly seasonal—they’re only available in the fall. However, they freeze brilliantly; just toss a plastic bag of them in the deep freeze, and it will live there happily for months. So pick up a few extra bags during the Thanksgiving shopping season and enjoy these burgers all year long.
Ham and Pork Burgers
    These are sort of plain and simple, but my husband loves them. This is a good recipe to help you use up leftover ham, should you have any on hand—but of course, you can also buy a chunk of precooked ham at the grocery store.
    1/2 pound (225 g) cooked ham, cut into chunks
    3/4 pound (340 g) boneless pork loin, cut into chunks
    2 tablespoons (12 g) oat bran
    2 tablespoons (28 ml) heavy cream
    1 egg
    1/2 teaspoon pepper
    Preheat your electric tabletop grill.
    Plunk the ham, pork loin, oat bran, cream, egg, and pepper in a food processor with the S -blade in place and pulse until the meat is finely ground. Form into 4 burgers and put them in the grill. Cook for 6 to 7 minutes and serve.
    Yield: 4 servings, each with no more than 5 grams of carbohydrates (less, if you use really low-carb ham) and 1 gram of fiber, for a total of no more than 4 grams of usable carbs and 28 grams of protein.
Orange Lamb Burgers
    Don’t bother grinding your own lamb in your food processor; I tried this, and it came out a bit gristly. Buy ground lamb, instead. If you can’t find ground lamb at your grocery store, ask