Buns. Prepare your buns -- see note 5 for all cooking instructions, or follow recipe details for my keto hamburger buns here.
Onion. Grate (1) onion using a cheese grater. Place grated onion in paper towels or dish towels, and ring out as much of the liquid as possible (we only want the pulp).
Combine + shape. Place remaining patty ingredients in a large bowl, and mix together using your hands. Form 4 patties, pressing your thumb into the top center of each to create a shallow indent.
Cook. Grill/pan-sear your burgers based on preference, be sure to add sliced cheese (if using) to the top of each patty during the last minute of cooking...Grill: Heat grill to 450-500 F and grease the grates. Place patties thumbprint up on the hot grates and sear until fat pools into the indent. Patties should be easy to flip, and the other side should have dark brown grill marks (around 4-5 minutes). Repeat on the other side.Pan-sear: Warm a heavy-bottomed pan or skillet over high heat and add a bit of veggie oil. Cook burgers for 3-5 minutes on each side-- you'll know they're done once each side has browned, and the desired internal temp has been reached (note 4).Oven - Set oven to broil and move the top rack so it's as close to the heating element as it can be. Nestle a wire rack into a rimmed baking sheet lined with aluminum foil, and place your patties on top. Broil until your burgers have browned on top, 6-7 minutes. Flip and repeat, cooking burgers to your desired internal temp.
Enjoy. Allow patties to rest for 10 minutes before serving. Cover with your favorite toppings, and sandwich between your chosen buns. Enjoy!
Ground beef - I typically use 80/20 (anything leaner will get dry). If you like your burgers cooked to medium-well, consider using 70/30.
Seasoning - feel free to swap the seasoning for your favorite.
My preferred cooking method is on a charcoal grill!
Internal temp of cooked patties:
Rare burgers – 125 F
Medium-rare burgers – 135 F
Medium burgers – 145 F
Well-done burgers – 160 F
Bun alternatives + how to cook:
Portobello mushroom - Remove portobello stems and discard. Brush both sides of the mushroom with olive oil, sprinkle with salt and pepper, then place them stem side down on a baking sheet. Bake at 400 F for, the time will vary depending on how thick your portobellos are-- about 15. Remove once softened to your liking.
Bell pepper - Slice the bell peppers into thirds, removing and discarding the center third, so you’re left with 2 flat-ish sides. Remove seeds. Brush both sides with olive oil and sprinkle with salt and pepper. Bake in the oven at 400 F for 10-12 minutes, again, this will depend on how thick they are and how soft you’d like them.
Eggplant - Slice the eggplant into 1” slices, removing and discarding the stem. Brush both sides with olive oil and sprinkle with salt and pepper. Bake in an oven preheated to 400 F for 10-12 minutes.
Lettuce - Use 3-4 pieces of lettuce per patty, wrapping them around the patty and toppings and tightly as possible— they’ll stay in place best if you also wrap them in foil or parchment paper.
Burger patty - simply slice the cooked patty in half, and add burger toppings to the center.
Nutritional information is based on 1 burger if you make 4 burgers using this recipe, and does not include toppings/bun: