I mean.... a burger with no bread is low carb. It doesn't have carbohydrates. Bacon has fat, not carbs.
This is all true, but it’s also like saying Agent Orange is an effective weedkiller.
Hell, the burger looks delicious and it’s probably great if you’re wheat-intolerant and don’t mind the extra calories/salt, but calling it Low-Carb seems... Misapplied.
Also calling something “Low-Carb” sounds sad, lacking. Everything I’ve ever had that’s been intentionally called “Low-Carb” has used the term as way to jazz up the fact that the carbs have been replaced with something unappetizing or simply eliminated. “Low-Carb Burger” sounds like someone tossed a patty and some vegetables onto a plate with no regard for how one is to consume it. Or worse, has tried to replace the buns with some sort of heinous allegedly bread-like substance that tastes like it came out of the scrap bin at home depot.
It sells this work of culinary genius short- having Baconweave as your new sandwich substrate is BRILLIANT, and the name ought to reflect as such. Something with the manic fervor one needs to come up with and follow through with the construction of Baconweave. THE BACONATOR 5000, for instance.












