Coleslaw-Eggplant Burger vs. Matcha Burger (Low Carb)

Matcha Green Tea is nowadays nothing unusual and I’m sure the most of you already ate or drank something with the green powder in it – so did I. The green powder isn’t just great in flavour, for example as a Matcha Latte, but also often used for body detox. Last time I searched the web to find substitutes for bread to create a low carb burger I stumbled over very delicious looking photos from Matcha Burger Bans – one of them I found hereUnfortunately, the homepage is available in German only, but I think the pictures tell enough; by the way, one of my favourite sites to get inspired for new low carb dishes.

Anyway, I was keen on trying the recipe and curious about the result. To be honest, the taste of the Matcha Burger Ban wasn’t as I expected, and overall the appearance of the ban had nothing to do with the pictures I found in the web. Hmm…I guess I did something wrong. And this ‘failure’ triggered me to try another version of a Low Carb Burger, which I named Coleslaw-Eggplant-Burger. I thought a grilled eggplant could probably help to fix the burger. Furthermore, for me, there is nearly no other vegetable that tastes more delicious for a BBQ. This time I was very surprised. Such simple recipe that turned out very delicious. I highly recommend it.

Just one thing left to say – I’m definitely going to try the Matcha Burger for a second time – and hopefully the next result will turn out as delicious as all those beautiful photos suppose, which I found in the web.

 

 

           INGREDIENTS for 4 servings

           Coleslaw:

  • 1 head green cabbage, finely shredded
  • 2 large carrots, finely shredded
  • 3-4 tbsp. vinegar
  • 2 tbsp. mayonnaise
  • 250-300 g sour crème
  • Salt and pepper

           Matcha Burger Ban:

  • 5 g Matcha powder
  • 3 egg white
  • 100 g sour crème
  • Salt and pepper
  • Sesame seeds

          Burger filling suggestion:

  • 500 g grounded beef
  • 1-2 red onions
  • 1 avocado
  • 1-2 tomatoes
  • Green sliced jalapenos from glass
  • Black olives
  • Lettuce
  • 1 large eggplant, sliced in 1 cm circular pieces

 

           INSTRUCTIONS Coleslaw

  1. For the dressing whisk mayonnaise, vinegar, sour crème, pepper and salt together in a bowl until smooth and creamy.
  2. Combine the shredded carrots and green cabbage with the dressing and put it in the refrigerator for about 3 hours or overnight.
  3. Start barbecuing the eggplant slices and Beef patties. Make sure you sprinkle the eggplants with some olive oil then put them directly on the BBQ and grill them for about 8-10 minutes, turning occasionally until well browned and tender.
  4. Beef patties need around 5 minutes per side.

Build the Cole Slaw Burger by stacking all ingredients by taste:  I started with a grilled eggplant, then some coleslaw, then the beef patty, again some coleslaw, some fresh onions, some jalapenos, and on top one more grilled eggplant.

 

           INSTRUCTIONS Matcha Burger Ban

  1. Preheat oven to 150°C circulation air.
  2. Beat the egg white until stiff than combine with a pinch of salt and pepper, the Matcha powder and the sour crème. Stir until you get a dough.
  3. Put the dough in 8 equal heaps onto the baking paper and bake for 25 minutes.
  4. After baking sprinkle some sesame seed over the bun.

Build the Matcha Burger by stacking all ingredients by taste. I started with a Matcha ban, then some lettuce, then the grilled beef patty, some fresh onions, some jalapenos, some sliced avocados, some olives, a slice of tomato, and on top one more Matcha bun.

 

Cheers with sunbeams.