Delicious grilled onion Cheddar burger patties with red cabbage coleslaw salad make for a perfect gluten-free, low-carb, keto-friendly meal. Made with nutrient-dense beef, these cheesy hamburger patties are served without a bun, on top of or wrapped in lettuce. You can add a bun if you wish.

Grilled Onion Cheddar Burgers

My favourite thing about these naked burgers is the melted cheese over beef patties and the addition of grilled onions. They are perfectly savoury and juicy, with touch of ketchup to add a little acidity and sweetness.

For optimal nutrition, I like to use grass-fed beef and for extra flavour, Cheddar is my choice of cheese. You can use any type of cheese you like here. If you want to keep this meal low-carb or keto, serve the grilled onion cheeseburgers naked without a bun or you can try this recipe for keto burger buns. I use a sugar-free ketchup sauce.

Red Cabbage Coleslaw

Whenever I make hamburgers, I love a creamy cabbage coleslaw on the side. It’s a satiating salad that works particularly well with low-carb or keto burgers without a bun.

Made with red cabbage, grated carrots, red peppers and onions and a dressing of mayonnaise, yoghurt and mustard, this coleslaw salad is healthy, delicious and works well with burgers, grilled meats, chicken or fish. It’s great in tacos or as a side dish with almost any main dish.

You can make this slaw with white or red cabbage. I like the red cabbage because it adds a burst of colour AND has more antioxidants due to its pigments.

How To make Grilled Onion Cheddar Burgers

Hamburger patties: I highly recommend using grass-fed beef. It’s only slightly more expensive but the taste and nutrition is far more superior and is worth that extra. The seasonings are pretty simple: salt, pepper, paprika and garlic. A lot of the flavour will come from grilled onions, Cheddar cheese and ketchup (I used Undivided Food sugar-free tomato ketchup).

Coleslaw: Shredded red cabbage, carrots, red capsicum (bell peppers), finely sliced onions, salt and pepper, mustard, mayonnaise and Greek yoghurt (I use this to lighten up the dressing and add a bit of tang). For a dairy-free version, use more mayo and a splash of lemon juice, omit yoghurt.

Step 1. Combine beef hamburger ingredients in a bowl and mix using your hands.
Step 2. Roll beef mixture into round, flat patties and set aside.

Step 3. Cut the onions into thin circles. If you like lots of onion on your burger, feel free to fry up a bigger batch.
Step 4. In a medium or large frying pan or a skillet, heat the oil over medium. Add the onions and salt cook for 5-6 minutes until softened and slightly caramelised. Finish with a drizzle of Balsamic and stir through.

Step 5. Pan-fry or grill the hamburger patties over medium-high heat for 3 minutes on the first side.

Step 6. Flip over, spread a tablespoon of ketchup on each and top with a few slices of Cheddar cheese. Cover with a lid and cook for 3-4 more minutes. The cheese should melt while the patties are cooking.

Step 7. You can leave the patties in the pan or a skillet or transfer them to a platter with lettuce leaves and sliced tomatoes. Or have lettuce leaves and sliced tomatoes tucked on the side of the pan. Top each burger patty with grilled onions. You can sprinkle fried shallots or some chopped spring onions or even a little extra grated Cheddar.

Step 8. While the burger patties are cooking or ahead of time, slice and grate the vegetables for the coleslaw. Whisk the dressing and mix through the salad until well coated. Serve alongside the burgers.

Nutrition Notes

This low-carb burgers and coleslaw meal is designed for four servings. Here are macros:

Grilled onion Cheddar burger (per patty with toppings) : 418 calories, 8.6g total carbs, 1.2 g fibre (7.5 g net carbs), 32.8 g protein, 27.8 g fat. Nutrient-dense, especially high in B-vitamins (including B12 and folic acid), zinc, and iron. In fact, one serving will meet your daily requirements for B12 and 66% of zinc needs. Good amounts of calcium, too, 18% of daily value.

Red cabbage coleslaw: 149 calories, 9.3 g total carbs, 2.6 g fibre (6.7 g net carbs), 3.2 g protein, 11.4 g fat. High in vitamins, especially A, C and K and fibre. If you’re controlling calories, feel free to use light mayo or light yoguhrt.

Try This Next Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

More Healthy Ground Beef Recipes

Full Recipe

Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.

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Description

A healthy and delicious recipe for low-carb grilled onion Cheddar burger patties served with lettuce, tomatoes and a side of red cabbage coleslaw salad for a complete meal. This dish is nutrient-dense, low-carb and keto-friendly, and gluten-free.

For the hamburger patties:

Other bits: 

To serve: Lettuce leaves, sliced tomatoes, fried shallots (the Asian ones) or chopped spring onions, pickles if you have some, extra ketchup.

Red Cabbage Coleslaw: 

• Combine burger mixture in a bowl and mix through to incorporate. Make 4 round, flattened burger patties and set them aside. 

• In a medium or large frying pan or a skillet, heat the oil over medium. Add the onions and salt cook for 5-6 minutes until softened and slightly caramelised. Finish with a drizzle of Balsamic and stir through. 

• Pan-fry or grill the burger patties over medium-high heat for 3 minutes on the first side. Flip over, spread a tablespoon of ketchup on each and top with a few slices of Cheddar cheese. Cover with a lid and cook for 3-4 more minutes. The cheese should melt while the patties are cooking. You can also pop the skillet under the grill in the oven if it’s heatproof.

• You can leave the patties in the pan or a skillet or transfer them to a platter with lettuce leaves and sliced tomatoes. Or have lettuce leaves and sliced tomatoes tucked on the side of the pan. Top each burger patty with grilled onions. You can sprinkle fried shallots or some chopped spring onions or even a little extra grated Cheddar. 

• While the burger patties are cooking or ahead of time, slice and grate the vegetables for the coleslaw. Whisk the dressing and mix through the salad until well coated. Serve alongside the burgers.

Notes

• The nutrition label below is for burgers only. See Nutrition Note above for the coleslaw and burgers breakdown.
• You can use any melting cheese on top but I love Cheddar for extra flavour, the sharper the better.
• I highly recommend using grass-fed beef. It’s a little more expensive but is tastier and more nutritious. 

Nutrition

• Serving Size: 1 patty with ketchup, cheese and onions
• Calories: 418
• Sugar: 4 g
• Sodium: 922.7 mg
• Fat: 27.8 g
• Carbohydrates: 8.6 g
• Fiber: 1.2 g
• Protein: 32.8 g
• Cholesterol: 103.5 mg

Keywords: Burgers, Beef Burgers, Grilled Onions, Cheddar, Cheeseburgers, Low-Carb, Keto, Coleslaw, Red Cabbage, Gluten-Free, Dinner

Credits: Recipe by Irena Macri | Photography by Lindsay Fordham of That LOFO Life.

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Garlic Shrimp and Tomatoes with Parmesan Orzo Recipe

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

Juicy, succulent shrimp laced with garlic, butter, and thyme, tucked into a silky burst tomato sauce, and piled high on creamy, luscious Parmesan orzo. WHAT A DREAMBOAT DINNER. I love this recipe!

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In This Post:

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How To Make This Garlic Shrimp and Tomatoes (with Pictures)

Step 1: Blister and Smash the Tomatoes

Get the tomatoes hot and blistery; then give ’em a gentle smash with the back of a spoon or a small plate. It’s… very fun.

Step 2: Cook the Shrimp

Make a little clearing right in the center of the tomatoes where you can add your shrimp to cook for a couple of minutes. Salt it up!

Step 3: Get the Garlic and Butter Going In There

Throw in a bunch of freshly sliced garlic and a knob of butter. Stir it up a few times until it’s dreamy.

Step 4: Make a Creamy Orzo

Put a lid on the shrimp and make a quick creamy orzo – butter, Parmesan, cream, lemon, and salt.

Step 5: Put It All Together

Piping hot orzo goes on the plate first, and then we pull our shrimp and tomatoes back out to pile on top.

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Lindsay’s Notes

This recipe is in heavy rotation at the moment – and it never fails to make me feel like I’m eating at a fancy restaurant and/or generally have my life together. Is my laundry all over my table? Yes. Have I been using dry shampoo for the last 4 days? Yes. But am I also eating a kind of fancy and beautiful dinner? YES! Three cheers for doable “fancy” recipes. 10/10 recommend.

Creamy orzo with the twang of Parmesan, sweet burst tomatoes gently bubbled into a sauce, and a pile of jumbo, delicate, buttery, garlic-laced shrimp. Pass me a glass of wine and I am living my best life.

As far as family approval goes, Bjork and I love the whole big, beautiful thing – no thyme for him (a true crime and I don’t want to spend any more time talking about it), and lots of thyme, salt, and pepp for me. The girls are hit and miss with the shrimp and tomatoes, but you better believe they love the creamy Parmesan orzo which is, of course, just mac and cheese in disguise. They’ll usually eat a few of the fresh little tomatoes on the side, too. Winning for everybody!

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Description

Shrimp laced with buttery garlic and thyme and a burst tomato sauce served on a creamy Parmesan orzo.

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Garlic Shrimp and Tomatoes:

Creamy Orzo:

Popular Recipe Thai Chicken Drumsticks (Baked)

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1. Cook the Orzo: Cook according to package directions. Drain, toss with a bit of oil, and set aside.
2. Soften the Tomatoes: Add the tomatoes and olive oil to a pan over medium high heat so they can soften and get a bit blistered on the outside. I usually cover the pan to avoid extra splatters.
3. Smash the Tomatoes: Once they’re soft (5 minutes or so), give them a gentle smash with the back of a spoon or applying even pressure with a plate or similar flat object. You want the tomatoes to be partially burst / smashed so they release some juices.
4. Cook the Shrimp: Make a little clearing in the center of the tomatoes and add your shrimp right in; season them with 1/2 teaspoon salt and cook for 2 minutes on each side.
5. Give it Some Flava-Flave: Add the garlic, butter, and 1/2 teaspoon salt to the pan and stir to mix it all together. Let it get saucy and bubbly; then remove from heat and cover with a lid.
6. Make the orzo: Mix the orzo with butter, half and half, Parmesan, and lemon. Stir to combine; warm it up over the heat if necessary.
7. Pile it up: Serve immediately so the orzo doesn’t get too starchy and sticky! Pile it on a plate with a big scoop of steamy shrimp and tomatoes. Top with thyme. So good!

Notes

This amount usually makes enough for just Bjork and I to finish the shrimp, with plenty of orzo for us and the girls. If you wanted to serve 4 adults, I would use 2 pounds of shrimp!

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Saute
• Cuisine: American

Keywords: shrimp and orzo, orzo recipe, shrimp and tomatoes

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Frequently Asked Questions For Garlic Shrimp and Tomatoes

What can I use instead of shrimp?

Chicken would be delicious! I would probably pan-fry the chicken first, then take it out and set aside while you build your tomato sauce, then add the chicken back in at the end.

How long do the leftovers last?

You can definitely eat this meal as leftovers for 1, maybe 2 days after you make it, but it’s one of those meals that really shines when it’s made fresh.

Can you make this vegetarian / meatless?

Use zucchini in place of the shrimp! Or, similarly, this recipe is great.

How do you make this gluten-free and/or dairy-free?

Use gluten free orzo, dairy-free butter (or olive oil), and something else creamy in place of the half and half and Parmesan – a knob of dairy-free cream cheese would be good!

Another option would be to skip the creamy orzo and serve this with quinoa or another gluten-free, dairy-free option.

My Favorite Shrimp Recipes

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