Low-Carb Surf & Turf Burger

Step 1Make the Keto Buns. Peel and slice the onion. Place the onion on a hot pan greased with ghee.

Step 2Caramelise the onion. Cook over a low heat for 20-30 minutes or until the onion is caramelised. Mix occasionally to prevent burning.

Step 3After 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.

Step 4Prepare 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.

Step 5Prepare the burger meat. In a bowl, combine the ground beef, salt and pepper. Create medium, palm-size burgers.

Step 6Preheat 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, ...

Step 7... 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.

Step 8Assemble 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, ...

Step 9... 2 slices of Brie cheese, 2 slices of Parma ham, ...

Step 10... half of a lobster tail and half of a tablespoon of melted ghee or olive oil.

Step 11Serve with fresh lettuce leaves, tomato slices, pickles or any topping you like. Enjoy!