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 here. Unfortunately, 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
- 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
- 1 large eggplant, sliced in 1 cm circular pieces
INSTRUCTIONS Eggplant Burger
- For the dressing whisk mayonnaise, vinegar, sour crème, pepper and salt together in a bowl until smooth and creamy.
- Combine the shredded carrots and green cabbage with the dressing and put it in the refrigerator for about 3 hours or overnight.
- 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.
- Beef patties need around 5 minutes per side.
Build the Eggplant 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
- Preheat oven to 150°C circulation air.
- 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.
- Put the dough in 8 equal heaps onto the baking paper and bake for 25 minutes.
- 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.