Keto Hamburger Borek

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Place the ground beef, garlic, onion, salt and pepper in a cast iron skillet or non stick frying pan and sauté on a medium heat for 4 - 5 minutes until browned.

Step 3Remove from the heat and allow to fully cool. This is important. It needs to be cold so as no not make the fathead dough soggy.

Step 4Meanwhile, make the dough. Place the mozzarella and cream cheese in a heat proof bowl and melt in the microwave on high for 1 minute.

Step 5Mix with a spatula and heat for a further 30 seconds. Add the almond flour and egg.

Step 6Mix until combined and rollable dough is formed. You may need to get your hands involved here!

Step 7Lay a long line of baking paper on your tabletop and form the dough into a long sausage about 75 cm/ 30 inch long. Roll the dough between two long sheets of greaseproof paper.
Note: You will need to work quickly so the dough doesn’t become too cold or it stiffens. If it's too hard to roll, form back into a ball and microwave for 15 to 20 seconds to soften, and then roll again.

Step 8Spoon the hamburger filling along one side of the dough leaving a 2 ¹/₂ cm/ 1 inch rim around the edge. Top with sugar-free ketchup or tomato puree (mixed with 1-2 tbsp water if too thick), mustard (yellow or Dijon) and chopped sugar-free** pickles (gherkins). Roll to seal.

Step 9Generously grease your skillet (I used 25 cm/ 10 inch) with ghee or butter and coil the dough into it.
Note: For zero risk of the borek sticking to the pan, line it with a piece of parchment paper.

Step 10Crack the remaining egg into a cup and whisk with a fork. Brush the borek with egg and top with sesame seeds. Note: You won't need the whole egg, just about half. You can even use 1 egg yolk mixed with about 1 teaspoon of water.

Step 11Bake in the oven for 25 - 28 minutes until golden on top then allow to cool for 5 - 10 minutes before slicing.

Step 12Can be stored in the fridge, covered for up to 4 days, or frozen for up to 3 months.