Keto Quarter Pounder
Macros per burger:
• 443 Calories
• 34g of Fat
• 25g of Protein
• 4g of Carbs
Servings Prep Time
2burgers 10minutes
Cook Time
Servings Prep Time
2burgers 10minutes
Cook Time
  1. Knead (press, fold and stretch) your meat for about 3 minutes. This is important because it makes the meat very sticky and keeps it together when adding all your ingredients to it.
  2. Dice and chop your ingredients very finely so they don’t prevent the meat from sticking to itself – I’m using bacon, onion, pickled jalapeño and tomato.
  3. Add your diced ingredients, sauces (mayo and sriracha recommended), egg (optional) and spices to the meat and knead it again for a few minutes to ensure a uniform consistency of ingredients.
  4. Split your ball of meat in half twice and flatten each of the 4 pieces to make very flat patties. Add a tablespoon of butter to the center of two of the pieces of meat and then slap on the non-buttered pieces! Seal up the sides so you end up with 2 nice patties ready for grilling. You can make your patties thicker for a more medium rare burger.
  5. Throw your patties on the pan (or grill!). If you want delicious, caramelized onions, throw your onions on when you flip your burgers after 5 minutes.
  6. Flip your onions midway so they cook well on both sides. Your burger should be ready after 5 minutes on the second side.
  7. Lay out a two big pieces of lettuce with a spread of mayo and place your juicy patties on them. Top each with your choice of toppings! I added caramelized onions, sriracha, a sliced of tomato, sliced jalapeños and more mayo! Cheese and ketchup are welcome for the more traditional burger. Take a bite and taste those flavors from beginning to end. You’ll probably need 2 bites to really taste the depth of the flavors!