Gluten Free Honey Bagel Burgers with Special Sauce

  This recipe includes all of the ingredients and macros, but I made a separate post for how to prepare these on subsequent days. 

🌺Macros per serving: 825 calories, 20g carbs, 58g protein, 58g fat. 

I used honey in this recipe, because erythritol makes me nauseous, and I'm not brave enough to try my luck with monk fruit or stevia yet. For that reason, it has your daily limit for carbs (most likely), and that's why it can work for OMAD. 

I believe honey is high on the glycemic index, so it might spike your blood sugar, but it hasn't knocked me out of ketosis when this is my only meal. Check yours to be sure. 

My macros are 1200 calories per day, but some days I get way under, and some days I eat 2MAD to make up for it. 

Serves 8

For the Special Sauce:

• 2 tbsp tomato paste 
• 1 tbsp yellow mustard 
• 2 tsp apple cider vinegar 
• 2 tsp dried dill 
• 3 tbsp full fat Greek yogurt 
• 1 tbsp Louisiana hot sauce
• 2 tsp honey

For the Burgers:

• 2 pounds 85/15 organic grassfed beef
• Salt and pepper to taste
• 8 oz cheddar cheese, or 8 slices 

For the Bagels:

• 3 cups shredded mozzarella 
• 2 cups almond flower
• 2 eggs for the batter
• 1 egg for egg wash
• 1 tsp garlic powder
• 3 tbsp honey
• 1 tbsp baking powder
• 3 tbsp Everything Bagel Seasoning 
• 5 oz cream cheese

Directions for the sauce:

1. Just mix everything together 

Directions for the burgers:

1. Heat a cast iron skillet on medium high heat until hot. 
2. Cut the burger squares into 4ths, and roll each 4th into a ball. 
3. Then flatten each ball into a thin patty with a glass flat-bottomed bowl. 
4. Peel off the patty and fry it on each side for 3 minutes, making sure to cook the first side for 10 additional seconds after the second side cooks. 
5. Transfer to a plate and sprinkle each side of the patty with salt and pepper. 

For the bagels:

1. Grate the mozzarella (if necessary), then transfer it to a microwave safe bowl, and top it with the cream cheese.
2. Microwave it for 90 seconds, then stir it, then microwave it again for one more minute.
3. While that’s heating, in a separate bowl combine the almond flour, baking powder, garlic powder, honey and eggs. Mix well. 
4. Stir the mozzarella and cream cheese mixture well and microwave it for 30 more seconds. 
5. Stir it again, then combine it with the almond flour mixture. 
6. I like to use a fork until the cheese is cool enough to the touch, and then I get in there with my hands. 
7. Form the dough into one large dough ball, and cut it in half. 
8. Cut each half into halves, and then cut each of those halves into halves again, to make eight balls. 
9. Poke your thumb through the middle of each ball to form a bagel, then flatten it out a little on a baking sheet lined with nonstick foil. 
10. Bake at 425°F for 12 minutes.
11. Then brush all of the bagels with egg wash and top them with the everything bagel seasoning, and return them to the oven for two more minutes.
12. Allow them to cool for one minute, then transfer them to a wire rack to cool for 10 more minutes. 
13. Cut each of them in half crosswise with a serrated knife.

To assemble the burgers: 

1. Slather the inside of each bagel bun with sauce, and fill with a hamburger patty and cheddar.