Oopsie Burger

Servings, Time, and Ingredients

Servings: 6

  • cream of tartar
  • 6 Eggs
  • 180g Cream Cheese
  • 1kg Beef
  • Lettuce
  • Garlic
  • Herbs
  • Sauces

Nutritional Information

The following only serves as a guide. Actual figures will vary depending on specific ingredients used.

Note: Sauces are not included in marconutrient breakdown.

Protein: 255g

Fat: 299g

Carbs: 11g

I see and hear a lot of people fumbling when it comes to cooking for others. There’s a lot of reasons why people struggle with this, but my Oopsie Burger will both feed, and impress, whoever you are entertaining.

It’s keto friendly, like everything else here, and so tasty, and the bread is good enough to convince others that it may even have wheat in it!

Ingredients

These are roughly the ingredients you’ll need to conquer the beast

Oopsie Buns

Egg Whites

Straight up, separate egg whites from the yolks. Mix 1/4 teaspoon, as a maximum, of cream of tartar, and using an electric beater, mix them for at least five minutes. Make sure that when you’re beating the egg whites to use a small container, or they wont whip up in the right way.

Yolks

Take your six yolks, and 180g of cream cheese, and beat until 90% of the lumps are gone from the mixture.

Folding

When you have both a lovely, foamy bowl of whites, and smooth mixed yolk and cream cheese, combine them, and fold them into one another, preserving as much of the air that you can

Baking

To make them into buns, use a springform pan, line the bottom, side optional, with baking paper, and pour in the mixture.

Pour half the mixture in at a time, and bake this at 150ºC for at least 20 minutes, or until it browns slightly. This is how it looks when it’s done.

Patty

As for the patty you will need 1kg of beef mince. Mix this with a clove or two of garlic, some olive oil, and mixed herbs. Knead the additions through in a big bowl

When you’re done, load this into the springform pan, flattening it out into an even surface.

Here’s how thick it will be in a 9″ pan, be prepared for shrinkage though

Put it in the oven at 180ºC until it looks like this.

You may need to take it out to drain the fluids from time to time, at least, place a flat baking tray on the rack beneath it.

Construction

Now you have two buns, and a patty. Take one patty and put down a layer of cheese

Now place the meat patty on top

Then a layer of cheese on top

Add some lettuce, then the top bun, and you’re done!

Serving

From here, it’s really up to you. I opted to put lettuce on here, as everyone I was feeding held no objections to it, but on my own piece I used tomato, mustard, ketchup, and jalapeños. Suit yourself, and your guests, and experiment with it. It’s fun to make, impressive to show, and tasty to eat.

24 comments on “Oopsie Burger”

  • Warren

    In the bun prep at the top under the Yolk section, you said “6 egg whites” again.

    Great recipe though, I can’t wait to try it!

  • Andrea

    Hey! Do you know any alternative for Tartar creme ? I’m not sure I can get this here in Germany, I’m not even sure I know what it is 🙂 Thanks for the great recipes !

    • Aaron

      Not sure on the carb count to be honest, but even at the mammoth size, I can’t see it being particularly noteworthy — I wouldn’t worry about it at all.

    • Anna Nedic

      you have to leave it out on the counter for a minimum of 6 hours. i usually leave mine for a whole day, put it in a container, then eat it the following day. i can even fold it once it dries out.

  • fcbaldur

    You said to cook the beef at 180 until it looked like what you did on the picture, but could you give an estimate on the time?

  • Anna Nedic

    hey maaaaan awesome post!! i just love how thick your oopsie bread is… i found this through google images lol. mine is like the others, somewhat flat but still has a volume in them. was the final batter really thick?

    • Aaron

      Haha awesome, I made it thick because I wanted to make this outrageous burger, you can really have it as thick or thin as you want really, but thicker is a bit harder because it takes longer to cook in the middle.

      The final batter got fairly thick but I had to be careful to not keep folding it in as to not destroy too many bubbles.

  • Hillary

    Is anyone looking up the connection between ketone levels and kidney stones? Remember the Atkins diet? It threw the body into ketosis, the weight loss was great, then…wham…kidney stones. It took me two years to stabilize my chemistry, and during those 2 years, two trips to ER for morphine and a “stone smasher” procedure in a hospital. I went back to putting carbs in my diet and recovered, but it wasn’t overnight. This new craze for ketosis is dangerous. Check out LIVESTRONG on ketones and kidney problems. If you want to lose weight just eat a healthy diet and exercise.

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