Keto Beef Burgers

How to Make Keto Beef Burgers

1. 1

   Step 1: Season and shape the patties

   Place the ground beef into a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and onion powder. Add the egg and mix gently with your hands just until combined — avoid overworking the meat. Divide into four even portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each to promote even cooking.

   For this step

   • 1 1/2 lb80/20 ground beef
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   • 1/2 tspgarlic powder
   • 1/2 tsponion powder
   • 1 largelarge egg
   
2. 2

   Step 2: Preheat the skillet and sear

   Heat a heavy skillet or cast-iron pan over medium-high heat and add the olive oil, swirling to coat. When the oil shimmers, add the patties (work in batches if needed) and sear without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium, adjusting time for your preferred doneness.

   For this step

   • 1 tbspolive oil (for pan)
   • 4 slicescheddar cheese slices
3. 3

   Step 3: Melt cheese and rest

   During the final 60 seconds of cooking, top each patty with a cheddar slice and cover the pan briefly to melt. Transfer the burgers to a plate and let them rest for 3–5 minutes to redistribute juices and finish cooking gently.
   
4. 4

   Step 4: Assemble lettuce-wrapped burgers

   Lay romaine leaves flat and place a rested burger in the center of each leaf. Add any keto-friendly toppings you like (sliced avocado, mustard, or pickles) and fold the lettuce around the patty to form a wrap. Serve immediately while warm.

   For this step

   • 8 leavesromaine lettuce leaves (for wraps)
   
5. 5

   Step 5: Serve and store

   Serve burgers hot with a simple side salad or roasted low-carb vegetables for a complete meal. Store any leftover patties in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve juiciness.
   

1. Place the ground beef into a large bowl and sprinkle with kosher salt, black pepper, garlic powder, and onion powder. Add the egg and mix gently with your hands just until combined — avoid overworking the meat. Divide into four even portions and shape into patties about 3/4 inch thick, pressing a shallow dimple in the center of each to promote even cooking.
2. Heat a heavy skillet or cast-iron pan over medium-high heat and add the olive oil, swirling to coat. When the oil shimmers, add the patties (work in batches if needed) and sear without moving for 3–4 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium, adjusting time for your preferred doneness.
3. During the final 60 seconds of cooking, top each patty with a cheddar slice and cover the pan briefly to melt. Transfer the burgers to a plate and let them rest for 3–5 minutes to redistribute juices and finish cooking gently.
4. Lay romaine leaves flat and place a rested burger in the center of each leaf. Add any keto-friendly toppings you like (sliced avocado, mustard, or pickles) and fold the lettuce around the patty to form a wrap. Serve immediately while warm.
5. Serve burgers hot with a simple side salad or roasted low-carb vegetables for a complete meal. Store any leftover patties in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve juiciness.