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

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. I planned an entire 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! And so, my Wicked Good Butter Burgers were born.

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

Wicked Good Butter Burgers Recipe

Servings: 8

Prep Time: 15 minutes | Cooking Time: 25 minutes| Total Time: 40 minutes

Nutritional Facts: 2g Net Carbs| 468 Calories | 40g Fat | 2g Carbs | 24g Protein | 0g Fiber

Ingredients:

• 1 lb 80% ground beef
• 1 lb 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

Steps:

1. Mix beef + brisket together. Add seasoning (I used FlavorGod Everything), 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.
12. Enjoy! I topped mine with White Truffle Empire Mayo and some Caramelized Onions. The combo is ridiculously good. I also tried their Sriracha Mayo on one, which is great!

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

Print Recipe

5 from 1 review

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. I planned an entire 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! And so, my Wicked Good Butter Burgers were born.

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 1 lb 80% ground beef
• 1 lb 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

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Instructions

1. Mix beef + brisket together. Add seasoning (I used FlavorGod Everything), 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.
12. Enjoy! I topped mine with White Truffle Empire Mayo and some Caramelized Onions. The combo is ridiculously good. I also tried their Sriracha Mayo on one, which is great!

Nutrition

• Serving Size: 8
• Calories: 468
• Fat: 40g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 24g

Looking for something to accompany your butter burgers? Try my Bacon Whiskey Caramelized Onions recipe.