Wicked Good Butter Burgers (Keto, Low Carb, LCHF)

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What’s better than a juicy burger? Nothing, that’s what! I’ve had some wicked cravings lately for a pub burger infused with the juices of grilled onions and greasy as heck.

And so, I planned all day Sunday to perfect the juiciest, most moist low carb burger out there, without using the usual shredded cheese staples, although I love them in low carb meatballs!

One noteable addition you’ll see is mayonnaise, which was a recommendation from a friend of a friend who’s a personal chef. Next, the butter. If you want your burgers to stay moist, keep them that way from the inside out! Then, I mean, obviously, roll them around in a little ghee, right? 

  • 1 lb 80% ground beef
  • 1lb ground brisket
  • 1/2 stick of butter cut into 8 slices
  • 1 tbsp FlavorGod Everything seasoning (or your favorite seasonings)
  • 1 tbsp minced garlic
  • 2 tbsp plain mayonnaise (homemade or store bought)
  • 1 large yellow onion
  • 1 tbsp ghee
  • Empire Truffle Mayo (optional)
  1. Mix beef + brisket together. Add FlavorGod, garlic, plain mayo, and mix together.
  2. Form into patties (makes about 8)
  3. Create little pockets in the patties and fill with butter, then form back into patties.
  4. In a cast iron pan (preferably), heat up 2 tbsp olive oil over medium-low heat.
  5. Add onions and let soften (not fry) for about two minutes until you can easily separate all the onions.
  6. Add 1 tbsp of water to the pan and mix up with your onions. Pile your onions in the corner of your pan and let cook.
  7. Meanwhile, add your burgers to the pan (as many as will fit – I did two at a time) and cook on medium-low heat (about 20 minutes). Flatten your burgers continually with your spatula so they don’t turn into hockey pucks.
  8. When your burgers are browned on one side, flip and add 1 tbsp of ghee.
  9. Shuffle your onions throughout this process, they should stay moist due to the hamburger grease.
  10. When your first set of burgers are cooked through (160 degrees), your onions may be done too. If they’re not, leave them in the pan and cook with the next set. If they are, remove and set aside.
  11. If you want, top the burgers with cheese and let melt. Otherwise, remove and start your next set of burgers.

Enjoy! I topped mine with White Truffle Empire Mayo and the caramelized onions. The combo is ridiculously good. I used their Sriracha Mayo on one, which is also good!


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Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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