Low-carb cheeseburger roll

Low-carb cheeseburger roll with low-fat quark, egg, cheddar, beef mince and gherkin – savoury, with plenty of protein and quick to make in the oven.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 550 kcal per serving
• Protein: 62 g
• Fat: 30 g
• Carbs: 6 g

Ingredients

• 100 g low-fat quark
• 2 organic eggs
• 30 g cheddar
• 150 g beef mince
• 1 gherkin (without added sugar)

Method

You’ll need: oven · frying pan · baking tray · chopping board · knife · mixing bowl

1. Stir the low-fat quark, eggs and finely grated cheddar together in a bowl until smooth.
2. Spread the mixture onto a baking tray lined with baking paper and bake in the oven at 200 °C (180 °C fan) for 15–20 min, until the base has set and is lightly golden brown.
3. Meanwhile, fry the beef mince in a frying pan until crumbly and season with salt and pepper.
4. Finely dice the gherkin and leave the baked base to cool briefly so it's easier to roll.
5. Top the base with the beef mince and pickled cucumber and roll it up tightly.
6. Cut into pieces and serve warm straight away.

Good to know

When it has to be quick and you still want something savoury, this roll is very rewarding. Juicy, savoury and without any unnecessary fuss.

Swaps

Low-fat quark → skyr (similar protein content) | cheddar → Alpine cheese (such as Gruyère; strong flavour, also contains calcium) | beef mince → chicken mince (usually a little leaner) | gherkin → finely shredded romaine lettuce (more fibre and freshness)

Allergens

Contains milk and egg; generally suitable for children if cooked through and fairly mildly seasoned, and also fine during pregnancy as long as the egg and beef mince are fully cooked.