Today’s recipe inspiration came from the extravagant restaurants in Las Vegas, specifically the $777 Burger at Le Burger Brasserie one of my readers requested to recreate. This burger is made with Kobe beef, caramelised onion, crispy Pancetta, Maine lobster, 100-year aged balsamic vinegar and French Brie cheese - served with a bottle Dom Perignon Rose Champagne.
I haven't tried the original burger myself - I don't think I would ever pay so much money for a burger. That's why I thought it would be great not only to make it significantly less expensive but also healthier. My experience with the original is purely virtual so I hope my recipe is close to it.
When I searched for information, I found variations with Pancetta instead of Parma ham and goat cheese instead of Brie. If you can't eat dairy or follow a paleo diet, just skip the cheese. Also keep in mind that this meal is high in protein and may be too much for some. You can calculate your ideal protein intake using our keto calculator.
To see similar recipes, check out these Keto Burgers - all are primal-friendly!
Nutritional values (per burger):
|of which Saturated||26.6||grams|
Macronutrient ratio: Calories from carbs (3.8%), protein (25.7%), fat (70.5%).
Ingredients (makes 4 burgers):
- 4 Ultimate Keto Buns or Nut-Free Keto Buns
- 1 large white onion (150 g/ 5.3 oz)
- 2 tbsp ghee or lard or coconut oil (30 g/ 1.1 oz)
- 1 tbsp balsamic vinegar
- 2 lobster tails, cooked (180 g/ 6.3 oz)
- 500 g ground beef (1.1 lb/ 17.6 oz)
- 8 slices brie cheese (120 g/ 4.2 oz)
- 8 slices prosciutto di Parma (120 g/ 4.2 oz)
- 2 tbsp melted butter or extra virgin olive oil (30 g/ 1.1 oz)
- ½ tsp salt or more to taste (I like pink Himalayan)
- freshly ground black pepper
- Optional: sliced tomato, lettuce leaves, pickles, etc.
Have food allergies? Check out my other keto bread recipes. There are nut-free and psyllium-free options!
- Make the Keto Buns. Peel and slice the onion. Place the onion on a hot pan greased with ghee.
- Caramelise the onion. Cook over a low heat for 20-30 minutes or until the onion is caramelised. Mix occasionally to prevent burning.
- After 20-30 minutes, add a tablespoon of balsamic vinegar and cook for just a couple of minutes. Then, take off the heat and set aside.
- Prepare the lobster. You will be using the tails. You can learn how to prepare cooked lobster in this video.
Once cooked, lobster has a very short shelf life at room temperature (only 1-2 hours) - make sure to place any leftover meat back in the fridge. Keep refrigerated in an airtight container for up to 4 days - the sooner you use it, the better. For longer storage, freeze for up to 6 months.
- Prepare the burger meat. In a bowl, combine the ground beef, salt and pepper. Create medium, palm-size burgers.
- Preheat a large pan greased with ghee and once hot add the burgers. Turn the heat down to medium and cook on each side for 4-5 minutes. Do not turn the meat too soon or it will stick to the pan. Use a spatula to lightly press the burgers down while cooking.
Prepare the topping. Slice the brie cheese, ...
- ... tomatoes (if used). Crisp up the Parma ham on a pan or oven preheated to 200 C / 400 F and cook for a few minutes until crispy.
- Assemble the burgers. To crisp-up the keto buns (optional), cut them in half and place each half, cut side down on a hot griddle pan and cook for 2-3 minutes until lightly browned. Top each each of the bottom burger buns with the cooked burger meat, caramelised onion, ...
- ... 2 slices of Brie cheese, 2 slices of Parma ham, ...
- ... half of a lobster tail and half of a tablespoon of melted ghee or olive oil.
- Serve with fresh lettuce leaves, tomato slices, pickles or any topping you like. Enjoy!