Keto Burger
Onions:
- 1 tablespoon butter
- ¼ cup diced white onion
- ⅛ teaspoon sea salt
Burgers:
- ½ lb. ground beef
- 4 teaspoons yellow mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
Fry Sauce:
- 3 tablespoons mayonnaise
- 1 tablespoon sugar-free ketchup
- 2 teaspoons minced dill pickles
- 1 teaspoon powdered erythritol
- ½ teaspoon distilled white vinegar
To serve:
- 2 Keto Buns or 8 slices iceberg lettuce
- 4 dill pickle chips
- 2 slices tomato
- 2 slices unprocessed American style cheese.
INSTRUCTIONS
First, you'll start by portioning out 4 (2-oz) ground beef patties. We opt for 85-15 beef. Flatten them out until they are about the width of your fist. Season with salt and pepper.
Heat the butter in a cast-iron skillet over medium heat. Once melted, lower the heat the low add in the diced onions and allow to cook until dark golden brown, about 10 minutes. Stir occasionally but use this time to assemble the remaining ingredients.
For the fry sauce, simply mix all of the ingredients together in a small bowl or jar and refrigerate until ready to use.
Once the onions are done, remove them to a plate and set aside.
Increase the heat to medium and place the burgers in the skillet. Cook 2-3 minutes per side. Once you flip, brush the tops of each burger with a teaspoon of yellow mustard. Flip then place a slice of cheese on top of two of the burgers. Cover the skillet and cook for the 2-3 minutes while the cheese is melting.
Assemble the Keto Burgers - if using a bun simply stack from the bottom up...tomato, pickle, a patty with cheese on top, the other patty, fry sauce, onions. If using lettuce simply do the same order and wrap in lettuce.
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