Keto Big Mac Chaffle Burger#SundayFunday

This Keto Big Mac Burger Recipe is made with juicy homemade burgers, homemade Keto Big Mac Sauce, chaffles, pickles, onion, cucumber, tomato and cheese for the perfect copycat homemade Keto Big Mac.
Big Macs were always a favorite of mine and this low carb version on a soft, fluffy chaffle is absolutely perfect for a low-carb lifestyle and that’s sure to become a regular on your meal plan! The Big Mac sauce takes these over the top delicious!

Ingredients
For The Chaffles
2 Large Eggs - beaten
2 Tablespoons Almond Flour
2 Tablespoons Mayonnaise
¼ Teaspoon Baking powder
For The Big Mac Patties
500 Grams Beef Mince
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black pepper powder
2 Slices Cheddar Cheese
2 Tablespoons sugar-free Thousand Island dressing
¼ Cup Shredded Lettuce
2-3 Pickle Slices
For The Copycat McDonald's Sauce
½ Cup Mayonnaise
2 Tablespoons Sugar Free Ketchup
1 Tablespoon Vinegar
1 Tablespoon Minced Dill Pickle
1 Teaspoon Sugar Free Sweetener - optional
1 Teaspoon Finely Diced Onion
Salt & Black pepper to taste
Method
To Make The Chaffles
Preheat the waffle maker.

In a bowl, mix all the ingredients together until well combined.
Pour half of the mixture into the preheated waffle maker and cook until crispy, about 3-4 minutes. Repeat with the remaining mixture to make chaffles.
For The Copycat McDonald's Sauce
Mix all the ingredients well to form a sauce and refrigerate it till all components are ready.

To Make The Beef Patties
In a skillet over medium-high heat, heat oil.
Mix in the beef with salt and pepper well. Divide it into equal portions and shape into patties.
Fry the patties with just a little oil on both sides till browned and cooked. Top each patty with a slice of cheddar cheese and let it melt.
To Assemble The Big Mac Chaffle Burger

Spread one or two tablespoons of the sauce on each chaffle.
Place one beef patty on one chaffle.
Top  this with shredded lettuce, pickle slices, tomato, cucumber and the second beef patty.
Cover with the third chaffle to form a sandwich.

Serve the Keto Big Mac Chaffle Burger immediately while hot and enjoy your keto-friendly meal!
Labels: Chaffles, Burger, Keto, Low Carb, Beef, Sauce, Healthy ,Sunday Funday, International Cuisine

For Sunday Funday we are sharing "Copycat Recipes"

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Pulled Chicken & Celery Sandwiches#SundayFunday

Pulled Chicken & Celery Sandwiches are delicious and filling. A perfect meal to carry for your office lunch or kids school lunch box, serve these as party pleasers. What I love about sandwiches that they are shelf stable for at least 4 -5 day's in the refrigerator. Prepare them in advance and enjoy whenever you are hungry. For this you can use any leftover chicken.

Ingredients
4 - 6 Big Slices White Sandwich Bread
1 Cup Pulled Leftover Chicken
½ Cup Grated Cabbage
1 Carrot- grated
2 Tablespoons Finely Chopped Celery With Leaves
2 Tablespoons Finely Chopped Salad Leaves
1 Tablespoon Chopped Pickled Jalapenos
1 Tablespoon Chopped Pickled Gherkins
1 Tablespoon Sriracha Sauce
½ Cup Mayonnaise
3 Tablespoons Grated Cheese

Butter as required

Method

In a bowl add mayonnaise, cheese, Sriracha sauce mix well to combine, then add in the chopped cabbage, carrot, jalapenos, gherkins , finely chopped celery with leaves, salad leaves , and pulled chicken mix well, Sandwich filling is ready .

Butter both the sides of the bread.

In one slice of bread , place 2 -3 tablespoons of the prepared filling and press to level it well.

Cover it with a another slice of bread. Like wise prepare the rest of the sandwiches and cling wrap them well. Refrigerate it for at least 3 -4 hours.

then trim the sides and cut into small triangles. 

Serve, Enjoy!!
Labels: Chicken, Burger , Cheese, Cabbage, Carrot, Celery, Salad Leaves, Sriracha Sauce, Kids delight, Dinner, Sandwiches, Mayonnaise, Bread Slices

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event our host, is Wendy of A Day in the Life on the Farm.   

• Apple Celery Soup from Mayuri’s Jikoni
• Bacon, Celery, & Pecan Stuffed Celery from Amy’s Cooking Adventures
• Celery and Kale Paratha from Cook with Renu
• Celery Steak from A Day in the Life on the Farm
• Gin and Celery Tonic from Karen’s Kitchen Stories
• Homemade Celery Salt from Food Lust People Love
• Pulled Chicken & Celery Sandwiches  by Sneha's Recipe
• Slow-Roasted Celery from Culinary Adventures with Camilla
• Stir-Fried Shrimp with Chinese Celery from Palatable Pastime

Salmon Burger With Cocktail Sauce#FishFriday

I am big fan of fish burger, love the McDonald's Filet O Fish. When we visited Ice Land I ordered a big fat salmon fish burger. I went to take a bite the fish filet just slides from the bun to the ground ( can't forget the incident), I cried, but ordered a another one and enjoyed having it.😂 

Making this salmon fish burger was a real pleasure. This is a perfect and filling meal for one. It's so satisfying to have a crispy fat fish burger, freshly made with fresh ingredients.

Serves One
Ingredients
150 Grams Boneless & Skinless Salmon - cut into small cubes
1 Tablespoon Mayonnaise
1 Green Chilly - minced
A few drops of Lemon Juice
1 Tablespoon Fresh Bread Crumbs
1 Teaspoon Chopped Flat Parsley
1 Teaspoon Chopped Coriander leaves
¼ Teaspoon Dijon Mustard
1 Tablespoon Scallions- only white part - finely chopped
A Dash Black Pepper powder
A Dash Paprika powder
1 Small Clove Garlic - finely chopped
Sea Salt to taste
For the coating
Rice Flour or Corn Flour - I used rice flour
Panko Breadcrumbs as required
1 Small Egg - lightly beaten
Oil as required for frying
For the Cocktail Sauce
2 Tablespoons Mayonnaise
1 Tablespoon Hot Sauce
A Dash Lemon juice
1 Teaspoon Chopped Coriander leaves or Parsley
1 Teaspoon Finely Chopped Gherkins/Pickled Cucumber
1 Teaspoon Finely Chopped Dill Leaves
2 Leaves Romaine Lettuce
Sliced Tomato and Cucumber
Method

In a chopper add the onion, parsley, coriander leaves, green chilly, salt,, paprika and pepper powder, mayonnaise and bread crumbs, salmon cubes and pulse it two or three times ( the salmon should be in tiny cubes). Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the fridge.

Remove from fridge and form into patty. Roll in rice flour and keep this in the freezer for 15 minutes only. 
Heat a non-stick pan/skillet with oil.
Beat an egg lightly add a pinch of salt.
In a plate spread the panko bread crumbs. Keep aside .
Take the cake out from the freezer.

Dip the cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides, frying for about 3 to 4 minutes on each side, adjusting the heat if necessary. Turn and cook until the other side is browned, Transfer to a paper towel-lined plate to drain the excess oil.
For the sauce
Mix all ingredients well sauce is ready. Keep this in the refrigerator to chill.

Arrange the buns, cut-side up, on a grill pan an toast them well for about one to two minutes. Apply cocktail sauce on both sides.  

Arrange the lettuce leaves, tomato slices. Then salmon patty on the bun; top with sauce, pickled gherkins and romaine lettuce,

sliced tomato and cucumber, with a sliced of cheddar cheese and some more sauce.

Enjoy!!

Labels: Burger, Salmon, Seafood/Fish, Homemade Pickled Gherkins, Cocktail, Sauce, Fish Friday, Serves One

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood. Theme for this month  is Salmon and our host of the month is Sue of Palatable Pastime.  

Chili Glazed Salmon from Karen’s Kitchen Stories
Creamy Garlic Butter Salmon from Making Miracles
Salmon Burgers With Cocktail Sauce from Sneha’s Recipe
Salmon with Lemon Caper Butter from Palatable Pastime
Savory Craquelin Roast Salmon from Food Lust People Love
Smoked Salmon Pasta from A Day in the Life on the Farm