Ingredients
Scale
- 1 lb (450 g) ground beef (80/20 blend recommended)
- Salt and black pepper, to taste
- 4 slices cheddar cheese (or your preferred keto cheese)
- 8 large lettuce leaves (iceberg or romaine for wrapping)
- ¼ cup dill pickles, sliced
- ¼ cup chopped onions
- 2 tbsp sugar-free mayonnaise
- 1 tbsp sugar-free ketchup
- 1 tsp yellow mustard
- ½ tsp white vinegar (optional)
- ½ tsp paprika
- ½ tsp garlic powder
Instructions
- Make the sauce: In a small bowl, combine sugar-free mayonnaise, ketchup, mustard, vinegar, paprika, and garlic powder. Stir until smooth and creamy. Set aside.
- Shape the beef: Divide ground beef into 4 to 6 equal portions. Roll into loose balls and season both sides with salt and pepper.
- Preheat the skillet: Heat a cast-iron skillet or griddle over medium-high heat. Lightly grease it with a small amount of butter or avocado oil.
- Smash the burgers: Place beef balls onto the hot surface. Using a heavy spatula or burger press, firmly press down to flatten each ball into a thin patty. Cook for about 2 minutes, allowing the edges to crisp.
- Flip and melt the cheese: Flip each patty, then top immediately with a slice of cheese. Let it melt while the second side cooks for about 1–2 minutes. Remove from the skillet and set aside.
- Prepare the lettuce wraps: Rinse and dry the lettuce leaves. Use two per burger for extra stability.
- Assemble the burgers: Spread a small amount of sauce on one lettuce leaf, add a cheesy patty, top with pickles and onions, then layer another patty if desired. Add more sauce and cover with another lettuce leaf to complete the wrap.
- Serve immediately: Enjoy warm with extra sauce or keto-friendly sides like cauliflower fries or coleslaw.
Notes
Use freshly ground beef for best texture and flavor.
Adjust the sauce to taste — add more mustard for tang or paprika for a smoky flavor.
For a spicier version, mix in a dash of cayenne pepper or diced jalapeños.
These burgers can be stored in the fridge for up to 3 days and reheated easily.
- Prep Time: 10
- Cook Time: 15