ULTIMATE KETO LOW CARB BACON CHEESE BURGER AND CHIPS

Instructions start by making the burger bun; leave it to cool. in a medium pyrex bowl or similar, mix all burger ingredients (using food-safe disposable gloves helps); form a burger shape -either by hand or by using a burger 'maker', and place in the fridge to set for at least 30 minutes (you can do this one day in advance if you prefer). while you wait for the burger patty to set, make the sauce by combining all 4 ingredients and stirring until smooth; taste test and refrigerate, covered in cling film. peel and slice avocado and set aside. wash + dry kale leaves and set aside. place butternut squash chips in an oven tray, sprinkle a little olive oil (or bacon fat if you have any), salt and pepper and bake for 30-40 mins at 180C fan (200C static), turning over half-way through baking time. place burger and bacon rashers under the grill and cook on medium-high heat for about 7-10 minutes, then flip over and grill for 6-8 minutes (depending on how well done you like it); I like my bacon very crispy - if you don't, remove it from the grill sooner and keep it warm by wrapping it in foil and leaving it at the bottom of the grill or oven, by the door. put cheddar slice on top of the burger and continue to grill for a couple of minutes until melted. while the meat cooks, you may wish to re-heat the bun for a minute or so (oopsies tend to become quite sticky after a while). now you just need to assemble everything and enjoy it!