As I think I've mentioned, I got religion again for the low-carb regime, and a cold frame bursting with greens is an indispensable dietary aid. This sandwich is a bit of a challenge to pick up and eat, but here's what's in this "hamburger."
- One slice of Alvardo St. Bakery sprouted whole grain sourdough bread, toasted: 15 carbs and 2 grams of fiber for a net carb count of 13.
- A small grilled burger made with McKibben Family Ranch ground beef, which is raised in Oregon's Willamette Valley, grass and clover fed, and free of hormones or antibiotics. I buy this at Gooseberries in Grants Pass, our only convenient source for natural foods except for the GP Growers' Market on Saturdays. I break up the grilled meat to make it easier to eat, and also to cut down on the portion size.
- A generous smear of homemade chipotle sauce
- Commercial ketchup
- Sliced cherry tomatoes - the best tomatoes available this time of year
- Sliced dill pickles
- Sliced red onions
- About six large whole fresh lettuce, spinach, or chard leaves
This is super easy and so good! Why eat those fluffy and tasteless carb-inflated burger buns?
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