Game Changing Keto Smash Burgers
Experience a ridiculously juicy, high-protein smash burger with an unbelievably savory crust and molten cheese. This crave-worthy, low-carb meal delivers pure burger bliss in under 15 minutes, making it the perfect go-to keto dinner.
Equipment
- Cast-iron skillet or griddle
- Sturdy, heavy metal spatula
- Parchment paper
- Large plate or baking sheet
- Cutting board
- Knife
Ingredients
- 1 lb 80/20 ground chuck
- 1 tbsp avocado oil or beef tallow
- 4 slices high-quality American cheese
- ½ tsp Kosher salt
- ¼ tsp coarse black pepper
- ½ small yellow onion, thinly sliced
- 8 large, crisp iceberg or romaine lettuce leaves for wrapping
- ½ cup dill pickle chips
- 1 medium tomato, sliced
- ¼ cup keto-friendly burger sauce
Instructions
- Gently divide the ground beef into 4 equal portions (4 oz each) and loosely roll them into balls. Do not overwork the meat. Place them on a parchment-lined plate and refrigerate until ready to cook.
- Prepare all your toppings: wash and dry lettuce, slice tomato and onion, and have your cheese, pickles, and sauce ready.
- Place a cast-iron skillet or griddle over medium-high to high heat and let it preheat for 5-7 minutes until it is extremely hot. Add a thin layer of oil just before cooking.
- Place one or two beef balls onto the hot surface. Immediately use a sturdy spatula to press down firmly until the patty is about ¼ inch thick. Hold for 10 seconds to create a flat surface. Season the top generously with salt and pepper.
- Cook for 60-90 seconds, until the edges are brown and crispy. Use the spatula to scrape cleanly under the patty, ensuring you lift the entire crust, and flip it over.
- Immediately place a slice of cheese on top of the flipped patty. Cook for another 30-60 seconds until the cheese is perfectly melted.
- Remove the patty from the skillet. Assemble your burger by placing one or two patties on a lettuce leaf, then top with sliced onion, tomato, pickles, and a drizzle of keto-friendly sauce.
Notes
Key Tips for Success:
- Do NOT use lean beef. 80/20 ground chuck is essential for a juicy burger with crispy edges.
- Ensure your pan is screaming hot before the beef touches it to achieve the perfect Maillard reaction and crust.
- Handle the beef gently. Form loose balls and do not overwork the meat to avoid a tough, dense burger. Variations & Swaps:
- Cheese: Provolone, mild cheddar, pepper jack, or Swiss are great alternatives to American cheese.
- Bun Alternatives: Serve on keto-friendly buns, grilled portobello mushroom caps, or between two slices of grilled halloumi.
- Gourmet Additions: Sauté mushrooms and garlic for a Mushroom Swiss burger, or press thin jalapeño slices into the patty after smashing for a spicy kick.
- Do NOT use lean beef. 80/20 ground chuck is essential for a juicy burger with crispy edges.
- Ensure your pan is screaming hot before the beef touches it to achieve the perfect Maillard reaction and crust.
- Handle the beef gently. Form loose balls and do not overwork the meat to avoid a tough, dense burger. Variations & Swaps:
- Cheese: Provolone, mild cheddar, pepper jack, or Swiss are great alternatives to American cheese.
- Bun Alternatives: Serve on keto-friendly buns, grilled portobello mushroom caps, or between two slices of grilled halloumi.
- Gourmet Additions: Sauté mushrooms and garlic for a Mushroom Swiss burger, or press thin jalapeño slices into the patty after smashing for a spicy kick.