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Keto Cheese Burger

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Missing proper burgers? These (utterly delicious!) keto cheeseburgers are guaranteed to fill the bill.

BURGER PATTIES
 600 g ground beef
 2 clove garlic, minced
 1 tsp onion powder
 1 tsp apple cider vinegar
 1 tsp sea salt
 1 tsp black pepper
 1 tbsp ghee or lard for greasing (15 ml)
BURGER SAUCE
 ¼ cup paleo mayonnaise
 2 cups sugar-free ketchup or tomato puree
 1 tbsp pickle juice or lemon juice
 salt and pepper, to taste
BURGERS
 4 Ultimate Keto Buns or Nut-Free Keto Buns
 2 tbsp butter, melted
 4 slices bacon, cut lenghtwise
 2 cups green shredded lettuce
 16 slices sugar-free pickles
 8 slices red onion
 4 slices tomato
 4 slices cheddar, provolone or Monterey Jack cheese
1

Prepare the keto burger buns. If you don't have any, you'll need an extra hour to prepare them.
I brushed a batch of these buns with one egg yolk mixed with a tablespoon of water which gave them a shiny finish. I make mine in batches and freeze for future use. You can make any keto bread in advance, freeze and defrost at room temperature.

2

In a bowl, mix the ingredients for the burger patties: beef, minced garlic, onion powder, apple cider vinegar, sea salt and black pepper. Do not overmix or the burgers will become tough.

3

Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.

4

Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.

5

Prepare the burger sauce by mixing the mayonnaise, ketchup, pickle juice, salt and pepper. Set aside.

6

To brown the keto burger buns, cut them widthwise. Brush them with melted butter and cook in a hot skillet cut side down for about 1 Minutes or until browned and crispy. Remove from the skillet and set aside.

7

Grease the hot skillet with a tablespoon of ghee and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2- 3 Minutes

8

Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2- 3 Minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.

9

In the same pan, cook the bacon slices. Cut each of the slices lengthwise and cook until browned and crispy. Alternatively, bake in the oven.

10

To assemble the burger: Spread about 2 teaspoons of the burger sauce on each bun halve. Top each the bottom half with 4 slices of pickles and add a quarter of the shredded lettuce.

11

Add a burger patty, 2 onion slices, 1 slice of tomato and 1 slice of cheese.

12

Place under a broiler for 1 Minutes until the cheese is meted. Otherwise, you can add the cheese directly on top of the burger patty while still hot (see more in step 8). Finally, top with 2 slices of cooked bacon and add the top half of the burger bun.

13

Enjoy! Serve with leftover burger sauce, or low-carb ketchup and homemade Dijon mustard. Optionally, serve with more pickles or a big bowl of crispy vegetable salad drizzled with olive oil and lemon juice.

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 887
% Daily Value *
Total Fat 72.1g111%

Saturated Fat 24.6g123%
Sodium 1784mg75%
Potassium 1012mg29%
Total Carbohydrate 18.2g7%

Dietary Fiber 9.2g37%
Sugars 3.9g
Protein 47g94%
Magnesium 137%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.