the ultimate keto cheeseburger

METHOD
1.For the dressing, combine half the onion (reserve remaining onion to serve) and the remaining ingredients in a bowl and season. Set aside.
2.Place mince in a frypan over medium-high heat and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned all over.
3.Add chipotle, tomato paste, garlic, 1 tsp salt and ½ tsp freshly ground black pepper, and cook for a further 5-6 minutes or until mince is starting to catch. Remove from the heat.
4.Arrange lettuce, pickles, tomatoes and beetroot on a serving plate and scatter over the crispy mince. Crumble over cheese and sprinkle reserved onion. Serve with dressing.
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INGREDIENTS
250g lean beef mince
1 tsp ground chipotle or smoked paprika (pimenton)
2 tbs tomato paste
1 garlic clove, crushed
1 small beetroot, thinly sliced (we used a mandoline)
2 heirloom tomatoes, sliced on an angle
2 large dill pickles, sliced lengthways
2 baby cos lettuce, cut into wedges
50g very sharp cheddar cheese
click here : https://tinyurl.com/e7v4234v