A low-carb, high-protein version of the classic Big Mac, transformed into a delicious roll with a cheesy crust and flavorful filling.
Mix the quark, eggs, and light cheese into a dough.
Spread the dough on a silicone baking mat.
Bake the dough at 175°C for 20 minutes using top and bottom heat.
Sauté the lean ground beef in a frying pan and season well with salt and pepper.
Once the dough is baked, top it with the hot ground beef and sprinkle the shredded cheddar over it.
Add the iceberg lettuce, sour pickles, and onions on top of the beef and cheese.
Mix the ketchup, skyr, and mustard into a sauce. Optionally, add some pickle juice for extra flavor.
Spread the sauce over the filling and roll everything together tightly.
Serve the Big Mac Roll sliced and enjoy your meal!
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