Summer is a great time to get outdoors and take advantage of your grill! Grills are great for less mess, less heat (indoors!), and they make for a tasty meal! Here are 3 of my favorite recipes for the grill, all keto-friendly, and easy to do. Need some good quality meat? Check out my friends at ButcherBox, they have high-quality, grass-fed meats delivered straight to your door.
Bacon avocado cheeseburgers
Ingredients:
16 ounces ground beef
8 slices bacon, cooked
4 slices Colby Jack cheese
8 tablespoons guacamole
4 slices tomato
4 large leaves of romaine
sea salt, to taste
garlic powder, to taste
cumin, to taste
paprika, to taste
Instructions:
In a large bowl combine ground beef and seasonings. Using your hands form into four burger patties.
Preheat grill to medium heat, cook burgers until cooked to desire doneness.
When burgers are done top with sliced cheese and allow to melt, remove from heat.
Place burger patty on lettuce, top with 2 slices of bacon, tomato slice, and two tablespoons of guacamole. Enjoy immediately!
Makes 4 servings
Nutrition information: 373 calories, 24g fat, 3g carbs, 35g protein
Pork Chop & Mushrooms
Ingredients:
4-ounce pork chop
1 tablespoon Worcestershire sauce
1 tablespoon avocado oil
¼ teaspoon garlic powder
sea salt & pepper, to taste
½ cup mushrooms
1 cup asparagus
1 tablespoon butter
Instructions:
Place pork chop, Worcestershire sauce, ½ tablespoon avocado oil, and seasonings in a reclosable bag. Toss until the pork chop is seasoned and coated well. Place in refrigerator and allow to marinate for at least 1 hour.
Grill steak over medium heat until pork chop reaches an internal temperature of 145 degrees Fahrenheit.
Meanwhile, while the steak is grilling, in a skillet, melt butter and add mushrooms—season with real salt and pepper and toss. Allow mushrooms to cook for 3-5 minutes until just soft. Set aside.
In the same skillet add remaining avocado oil, asparagus, and seasoning to taste. Sauté for 5-7 minutes until just soft.
Place pork chop on plate and top with mushrooms. Enjoy asparagus on the side.
Makes 1 serving
Nutrition information: 515 calories, 41g fat, 9g carbs (6g net carbs), 29g protein
Grilled Ribeye
Ingredients:
6-ounce ribeye steak
1 tablespoon ghee or butter
2 cups asparagus
1 tablespoon avocado oil
paprika, to taste
cumin, to taste
garlic powder, to taste
Real salt & pepper, to taste
Instructions:
Season steak with suggested seasonings on each side, using fingers to rub in.
Grill over medium heat to desired doneness.
Meanwhile, saute asparagus in avocado oil over medium/low heat, season to taste with salt and pepper. Continue cooking until just soft and bright green, about 7-9 minutes.
Top steak with ghee and serve with asparagus on the side. Enjoy
Makes 1 serving
Nutrition information: 597 calories, 47g fat, 10g carbs, 37g protein
*TIP: Feeling bougie? Make this a surf and turf dish and add a lobster tail!
How to grill a lobster tail:
Using kitchen shears, cut top of lobster shell from meaty portion of tail. Use a knife to cut halfway through the meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.
Brush the tail all over with avocado oil and season with real salt and pepper. Grill flesh side down until lightly charred, only about 5 to 6 minutes. Flip lobster and add a tablespoon of butter to the flesh side. Grill until just cooked through, about 3-5 minutes. Enjoy with ribeye!
