Flying Dutchman For the Savvy

I'm definitely a burger guy. I spend entire seasons of the year cooking them, grilling them, smoking them and seeking out the best restaurants to eat them. Unfortunately that love created a situation that aided in my essential post 30's ballooning. I'm not even kidding. I went from 176 lbs in my mid 30's to 245 lbs by 43. That's quite a lot. I felt tired and constantly agitated. My mood swings became untenable. Then I had my first born. Things just spiraled out of control. We'll get back to that at a later date. Burgers are the subject and if I'm not careful, my ADD will take us on a journey elsewhere.

Burgers, the staple of backyard barbecues; fast food joints, burger stands and bistros all around the country. As the temperature slowly rises, my burger tooth starts to ache. I can feel the warmth of the grill warming my body. The smell of charred meats and veggies wafts through my mind's nose. As I drift off to sleep, my mind creates recipes that are as of yet, unheard and unseen. But I had a problem when I went Keto. Buns or the lack thereof. All the recipes were weird wraps or sloppy onion messes that had no appeal other than being engaging content to watch. There had to be a better way. I'm a crazy guy so I tried dozens of different options. Store bought Keto always tastes like dry cardboard. If I wrap it in lettuce, is it even a burger? No! It's a wrap and I'll fight you over that.

So I dug into bread from all around the world. And there, like a shining city on a hill. Pakora!

I had to make it my own so I went to the drawing board. Failed countless times until I had that breakthrough moment. Now I had that sorted, a sauce was on my mind. I do love some In&Out Spread, Big Mac Sauce and if i'm being honest most burger sauces I've tasted. So we're going to share a recipe for that as well! As far as the burger is concerned, you do that however you like. Everything else is regular burger fare.

What you're going to need for this recipe is:

Keto Pakora Bread

• 1 cup Almond flour, Sifted

• 3 Medium Eggs, well beaten

• 1/4 cup Heavy Cream

• 1 tsp Tumeric

• Salt and pepper to taste.

Get a flattop grill or pan hot. Set to medium high heat. Place two, well greased ring-molds (if you got them) and pour 1/4 of the contents in each. (recipe makes 4) Cook for 4 minutes per side. Remove the molds and flip the buns. Yes. We are calling them buns because that's exactly what they are. Set aside and get your sauce going!

What you're going to need for this recipe is:

Saucy Sauce

• 1 Medium Shallot finely chopped (not minced)

• 1 large Dill Pickle, finely chopped

• 1 cup of your preferred mayonnaise. ( I'm a Dukes man myself)

• 1/3 cup Ketchup

• 1/3 cup Yellow Mustard

• 1 tbs Paprika

• 1 tbs Garlic Powder

• 1 tbs Cheyenne Powder

• 2 tbs Duck Fat

In a shallow skillet, fry shallots until crispy. Remove and set aside until cooled slightly. Mix the rest of ingredients in a bowl and mix thoroughly. I could make it more complicated for the sake of space but i'm not going to. It pretty straightforward.

Now that your burgers are cooked and ready. Add your preferred toppings. I'm a bacon, lettuce and tomato guy but you do you!