Can I make cheese buns without an egg?

The egg binds the mixture. If you don't have one, substitute with 1 tbsp flaxseed meal mixed with 3 tbsp water. The texture will be less firm.

Why do my cheese buns fall apart?

The cheese may be too wet, or there wasn't enough egg. Use dry cheeses, mix well, and let the buns set before flipping.

Can I use other vegetables?

Yes, lettuce, red onion, avocado, or pickles work great — they add freshness and variety.

How to keep the patty moist?

Add 1–2 tbsp of cold water or grated onion to the mince. Using mince with a bit of fat also helps.

Low carb burger

Name: Low carb burger
Total time: 30 min
Yield: 1 порция
Cuisine: International
Ingredients: Adyghe cheese — 100 g; Semi-hard cheese — 100 g; Chicken egg — 55 g; Mayonnaise — 20 g; Peking (Chinese) Cabbage — 30 g; Cucumber — 30 g; Tomatoes — 30 g; Beef minced meat — 50 g; Salt — 2 g; Onion — 5 g

50min

422g

Nutrition per 100g

215

This low-carb burger is a game-changer for those who love burgers but want to avoid excess carbs. Instead of buns — crispy cheese pancakes made with Adyghe and semi-hard cheese, filled with a juicy beef patty and fresh veggies with mayo. Delicious, satisfying, and low-carb. Only 215 calories — enjoy without compromise!

DietHealthyanddeliciousSnack

WHAT YOU WILL NEED

From ingredients

10 products

Base

Adyghe cheese100 g

Semi-hard cheese100 g

Chicken egg55 g

Dressing

Mayonnaise20 g

Vegetables

Peking (Chinese) Cabbage30 g

Patty

Spices

SIMPLE PROCESS

Step by step recipe

To keep the burger together and juicy, prepare the cheese buns properly — they should be flexible and firm. Pan-fry the patty over high heat for a golden crust without drying it out. Assemble the layers carefully for the best flavor. Follow these steps for a perfect low-carb burger.

Step 1

Prep Ingredients

Grate the Adyghe and semi-hard cheeses finely. Finely chop the onion. Slice the vegetables (cabbage, cucumber, tomato) into thin strips or rounds.

Step 2

Make the Cheese Buns

In a bowl, mix the grated cheeses, egg, and salt until smooth. Heat a skillet with a little oil. Spoon half the cheese mixture into the pan, shape into a round bun, and fry over medium heat for 2–3 minutes per side until golden. Repeat for the second bun.

Step 3

Cook the Beef Patty

Season the ground beef with salt and pepper, form a flat round patty about ½ inch thick. In the same skillet, fry over high heat for 2–3 minutes per side until golden.

Step 4

Assemble the Burger

Spread mayo on one cheese bun, top with shredded cabbage, cucumber slices, and tomato. Place the beef patty on top, add a little more mayo and onion, then cover with the second bun.

Step 5

Optional Crisp-Up

For extra crispiness, pan-fry the assembled burger in a dry skillet for 1 minute per side.

Step 6

Serve

Serve the burger hot, right after assembly. Enjoy!

CHEF'S TIP

Choose Dry Cheeses

Use low-moisture Adyghe and semi-hard cheeses for the buns. Wet cheeses may cause the pancakes to fall apart.

Don't Overcook the Patty

Pan-fry the beef patty for 2–3 minutes per side over high heat until golden. Overcooking will dry it out.

Customize Your Veggies

Feel free to add lettuce, red onion rings, or pickled cucumbers — experiment with your favorite toppings.

Serve Immediately

Cheese buns are best served hot and flexible. Once cooled, they become brittle. Assemble the burger just before eating.

SUBSTITUTIONS

Add your taste

With Ground Chicken Replace beef with ground chicken — calories drop to ~180, and the patty becomes more tender. Reduce frying time to 2 minutes per side.
With Mozzarella Buns Use mozzarella instead of Adyghe and semi-hard cheese — the buns become stretchier, but you may need a little flour for binding.
Mayo-Free Sauce Use Greek yogurt with mustard and lemon juice instead of mayonnaise for a lighter dressing.
Vegetarian Version Replace the beef patty with a mushroom or chickpea patty for a hearty meat-free option.

HOW TO STORE

How to Store Low-Carb Burger

Best eaten fresh. If you have leftovers, separate components: store cheese buns and patty in the fridge for up to 2 days, and vegetables separately. Reheat buns and patty in the oven before reassembling. Freezing is not recommended — cheese buns lose texture.

GOOD TO KNOW