Before I get into the apple cider pork burgers and my new love for brussels sprout salad, let me tell you about my other new love, Plated.
I’ve been obsessed with Plated almost all summer. Basically, every week I get a box on my doorstep that has enough ingredients for two meals that I picked the week before. The ingredients are fresh veggies, fruits, and meats and it comes with recipe cards so that I can make them. Here’s an example of my first box.
So basically I’ve begun to deconstruct my Plated recipes into more keto-friendly counterparts. This week I did it to the apple cider pork burger with brussels sprout salad. Now we have a new keto burger!
Now I know what you’re thinking – taking the bun off a burger doesn’t make it keto-friendly!
Well, psh, as if. Let’s just say that the original recipe was approximately 880 calories per serving according to Plated and 69 carbs per serving according to MyFitnessPal.
My new version of these pork burgers, which are delightfully spicy, is more keto-happy. In fact, the new total calories are 606 calories per serving and 12 net carbs per serving. The biggest sources of carbs here are the brussels sprouts, but they also have the most fiber. I loved this salad and will never nay-say brussels sprouts again!
And today we’re celebrating apple season. You deserve to work apples into your menu.
So here we go. It’s a very slight remix of the original recipe, basically just reducing or eliminating certain ingredients:
- 1 tablespoon olive oil
- 1/2 pound brussels sprouts
- 4 tablespoons of apple cider (divided)
- 3/4 ground pork
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 2 slices cheddar cheese
- 1/4 yellow onion
- 1/4 granny smith apple
- salt + pepper
1. Wash, halve, and then slice the brussels sprouts in 1/4 inch slivers. Toss in a bowl with 1tbsp olive oil and 1 tbsp apple cider. Sprinkle a little salt and pepper and let marinate on the counter.
2. In a bowl, mix together the pork, cumin, coriander, cayenne and 1 tbsp apple cider. Form them into two patties, and Plated recommends making a little thumb print in the middle to keep it from turning into a hockey puck, like burgers like to do.
3. Add a tablespoon of olive oil to a skillet and when it’s nice and shiny, drop in the burgers. Cook them for 6-7 minutes on each side or until the pork is fully cooked to 160 degrees. Add a slice of cheese on top to melt, then cover on a plate and set aside ( I put it in the microwave).
4. Slice 1/4 onion (peeled) thin. Do the same to your 1/4 granny smith apple. Keep separate.
5. Use the burger pan to cook the onions, a few minutes until they’re soft and translucent. I didn’t get a whole lot of fat from my burger to cook the onions in, so I added a little water which did the job. This should take about 3-5 minutes, maybe less. Just pay attention to your translucency.
6. Add in the apples and cook for about two minutes until they’re a little soft (about two minutes). Then, add in 2 tbsp of apple cider and let everything cook together for about a minute.
7. Make a plate! Cover each burger with half of your onion + apple mixture. Surround with the brussels sprout salad. Enjoy!
Note: I may have added a little extra topping here for effect.
Delish! I know that getting rid of the apple cider would have been the keto thing to do, but there’s no good substitute. And why should I? It’s the fall. Happy apple season!