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Tribali Umami Burger with Tomato Confit & Real Ketones Spicy Nacho Keto Chips

Serves 1

We heard its National Hamburger Day so we’ve teamed up with the Tribali team and created a delicious recipe using their Umami burger patty and served it with our amazing Spicy Nacho Keto Chips! Cherry tomato confit tops this mouth-watering savory patty and pairs perfectly with our crunchy chips, get a box of these patties and a bag of these chips and dig in!

Prep Time: 5 minutes
Cooking Time: 15 minutes

1 Tribali Umami burger patty
1 medium cremini mushroom, sliced
1 slice of extra sharp cheddar cheese
4 Romaine lettuce leaves
Massaged Kale:
½ cup lacinto (dino) kale
1 teaspoon avocado oil
1 teaspoon coconut aminos
¼ teaspoon sea salt
Cherry Tomato Confit:
5 cherry tomatoes, quartered
1 tablespoon fresh cilantro, minced
1 teaspoon avocado oil
Squeeze of fresh lime juice
¼ teaspoon sea salt
Pinch of black pepper
1 bag of Real Ketones Spicy Nacho Keto Chips


Heat a grill pan to medium-low heat. Place your Tribali Umami patty on the pan and do not move once it’s on the pan to ensure that you get some great grill lines on your burger. Arrange sliced mushrooms in the pan and toss a few times while your burger is cooking, until the mushrooms are soft and have some grill marks. Allow to sear in the pan for 5 ½-6 ½ minutes per side, melting the slice of cheese for a minute or so on top of patty after you have flipped it.

While your Tribali patty is cooking, prepare your massaged kale by rubbing avocado oil and sea salt over your kale until it is soft, as if it has been sautéed.

Prepare your confit by mixing your quartered cherry tomatoes, minced cilantro, avocado oil, fresh lime juice, sea salt and black pepper in a bowl. Set aside.

When your burger is done cooking and your cheese has melted, serve over fresh Romaine leaves, garnishing with grilled mushrooms, massaged kale and cherry tomato confit and a bag of Real Ketones Spicy Nacho Keto Chips.


Calories: 558
Carbs: 17
Net Carbs: 10
Protein: 34
Fat: 40