Beef Brisket Burger with mature cheddar, bacon & guacamole (Banting)

A brisket burger - great for LCHF/banting eaters, topped with bacon and avocado served on a cauliflower "bun".




  • Beef


  • Banting

Cooking Methods

  • Frying



Prep Time

30 minutes

Cooking Time

30 minutes


Look out for more varieties in our Gourmet Burger Range including: 1. Lamb burger with flavours of rosemary 2. Beef brisket lightly seasoned with salt and pepper 3. Beef brisket with mature cheddar cheese 4. Chicken burger with fresh parsley 5. Kofta – spicy Moroccan flavours 6. Spicy Jalapeno burger 7. Beef Wagyu burger



    4 Food Lover’s Market Beef Brisket Burgers with matured cheddar
    1 cauliflower head
    10ml (2 tsp) hot curry powder
    150g Food Lover's Market steaky bacon
    150g Food Lover's Market cheddar cheese, grated
    120g red cherry tomatoes, halved
    80g wild rocket leaves

Sweet Potato Fries

    2 large orange sweet potatoes, washed & peeled
    30ml (2 Tbsp) olive oil
    Pink salt flakes, to taste


    2 ripe avocados
    Zest and juice of 1 lemon
    Salt and pepper, to taste

Mustard Mayo

    125ml (1/2 cup) CarbSmart mayonnaise
    30ml (2 Tbsp) wholegrain mustard
    30ml (2 Tbsp) Dijon mustard
    Salt and pepper, to taste


Sweet Potato Fries

    Preheat the oven to 180°.
    Cut the sweet potatoes into thick match-stick slices.
    Place them onto a baking tray, drizzle with olive oil and season with sea salt.
    Bake for 25-30 minutes or until cooked through and golden brown.


    Peel & seed the avocados and mash roughly with a fork for a chunky guacamole.
    Flavor with the lemon zest and juice.
    Season to taste with salt and pepper.

Mustard Mayo

    Combine all the ingredients together and season to taste.


    Cut the cauliflower head into steaks of approximately 1,5cm thick.
    Rub lightly with the curry powder and season the steaks with salt and pepper.
    Heat a frying pan with a teaspoon of olive oil, fry the cauliflower steaks for about 3-4 minutes per side.
    Remove and set aside.
    Using the same pan, fry the streaky bacon until crispy, drain and set aside.
    Pour out the excess olive oil and continue to fry the burger patties for 3-4 minutes per side until cooked through.
    Turn off the heat, top each burger patty in the pan with some grated cheese, cover with a lid allowing the cheese to melt.
    To construct the burger, place the cauliflower steak onto a plate, top with the guacamole and the cheesy burger patty.
    Next, place the crispy bacon, a dollop of mustard mayo, cherry tomatoes and the wild rocket.
    Serve the burgers with sweet potato fries. 
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