These Keto Burgers in a Bowl are the perfect low carb burger for summer! Made with juicy homemade burger patties, lettuce, cheese, pickles, tomatoes, onions and a secret burger sauce! Only 6 grams of carbs per serving!
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I don’t know about you but Burgers are one of my favourite summer foods! We love grilling and homemade burgers are just the BEST – and if you’re living a low carb or Keto lifestyle burgers might be one of those menu items you’re tempted to get rid of because of the buns. But let me assure you, these Keto Burgers in a Bowl are SO good you won’t even miss the bun – trust me!!
One of the things I LOVE about eating low carb is how filling my meals are – enjoying one of these Keto Burgers in a bowl means I’m eating a TON more veggies than if I’d enjoy a burger with a bun. These Keto Burgers in a Bowl are packed with nutrition, they’re filling, and most importantly they’re SO delicious!
Ingredients for Keto Burgers
To make Keto Burgers you’ll need:
- Ground beef
- Salt and pepper
- Worcestershire sauce
Pro Tips for Making Perfect Keto Burgers
Follow these simple tips and you’ll be creating perfectly cooked, juicy homemade Keto Burgers every time!
- Tip #1: Start with the right meat. When making homemade burgers buy good quality ground beef that’s about 80% meat and 20% fat (go for 80% lean beef from your meat market or grocery store). This helps give your burgers flavour without adding a bunch of extra ingredients and it helps them stay nice and juicy!
- Tip #2: Temperature matters. When mixing burgers the meat and all other ingredients should be at room temperature to ensure everything mixes evenly. Let your ground beef sit out of the fridge for several minutes before mixing everything together.
- Tip #3: Skip the breadcrumbs. The juiciest burgers contain limited ingredients (meat, spices, sometimes onions, etc.) and breadcrumbs aren’t necessary! Add some almond flour in place of the breadcrumbs for texture.
- Tip #4: Use your hands. Combine the ingredients for your burger patties with your hands, mixing well but just until everything is combined. Don’t over mix! Using your hands creates a nice even texture and it ensures everything is evenly mixed.
- Tip #5: Weigh your burgers. Using a kitchen scale to make sure that all burger patties are the same weight ensures that they cook evenly, since they’re all the same size! If you don’t have a kitchen scale, use an ice cream scoop or a dry measuring cup to make sure they’re evenly sized.
- Tip #6: Form the burgers properly. Use a burger press if you have one, not to pack the burger patties too tightly but to ensure they’re all an even thickness and diameter (this will help them cook evenly). Burger presses are inexpensive and readily available…check out mine HERE (affiliate link). You can also press a finger into each burger to form a small divot on one side – this helps prevent them from shrinking too much while they cook.
- Tip #7: Chill before grilling or frying. Chilling your burger patties in the fridge for about 30 minutes before grilling or frying helps them stay together, keep their shape, and helps them stay nice and juicy!
- Tip #8: Don’t press! Resist the urge to press down on the burgers while they’re grilling. This just makes them dry (because it causes them to release their juices)
- Tip # 9: Use a meat thermometer. Ensure the burgers reach an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) in the middle and remove them from the heat as soon as this temperature is reaches. There’s nothing worse than an under-cooked or over-cooked burger! Get my instant read thermometer HERE (affiliate link).
- Tip #10: Let them rest. When the burgers are cooked through to the correct temperature, remove them from the grill right away and let them rest for 3-5 minutes before serving. Resting helps create a juicy interior and it also helps the burgers stay together.
- Tip #11: Skip the buns and make it a BOWL! Serving a delicious homemade burger on a bed of lettuce with all the fixings (tomatoes, cheese, onions, pickles – you name it!) is the BEST Keto way to enjoy a burger. Feel free to wrap your burger in some iceberg lettuce to make a lettuce bun instead, if you’re set on that classic burger feel.
- Tip #12: Serve them with homemade, low carb burger sauce! My amazing homemade burger sauce is SO easy to make low carb and it’s really the only condiment you need to serve with homemade burgers! Get the easy recipe HERE (or check it out below in the recipe card!)
Looking for more low carb recipes? Try these Pizza Stuffed Zucchini Boats or this Best Ever Meat Sauce over zucchini noodles!
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I hope you love this Keto recipe as much as we do! Let me know in the comments below, what’s your favourite keto recipe for summer? I’d love to know!
Kitchen products I recommend:
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Looking for more Low Carb Meal Ideas? You’ll love these!
- Low Carb Italian Chopped Salad
- Low Carb Zucchini Lasagna
- Low Carb Chicken Shawarma Bowls
- Low Carb Buffalo Roasted Cauliflower with Blue Cheese Dipping Sauce
- Low Carb Pizza Stuffed Zucchini
- Low Carb Baked Bruschetta Balsamic Chicken
- Low Carb Instant Pot Creamy Zucchini Soup
- Low Carb Tomato Spinach Frittata
Keto Burgers in a Bowl
- 2 pounds 80% lean ground beef use high quality beef that's 20% fat for best results
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon smoked paprika
- 3 cloves garlic finely pressed
- 1 medium onion very finely minced (so it's almost a paste)
- 2 medium eggs
- 1/3 cup almond flour (optional, or use less if desired)
- shredded cheese, sugar-free pickles, sliced onions, sliced tomatoes, etc.
For the low-carb burger sauce:
- 3/4 cup mayonnaise
- 2 teaspoons mustard
- 4 tablespoons sugar-free ketchup (Primal Kitchen has a good one)
- 1/4 cup sugar free pickles diced
- 1 teaspoon Sriracha or other hot sauce (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Worcestershire sauce
- Add the beef to a large bowl, and let it sit for about 10-20 minutes at room temperature.
- Add the salt, pepper, Worcestershire sauce, paprika, garlic, onion, eggs and almond flour.
- Mix well with your hands just until combined and all the ingredients are distributed evenly throughout the mixture.
- Divide the mixture into 6 balls that are exactly the same size. Use a burger press to form the burgers into a patty shape, or use your hands to pack the burgers into evenly shaped patties. Place a small divot in the middle of one side of each of the burgers to prevent them from shrinking while grilling.
- Chill the patties in the fridge for about 30 minutes before placing them on the grill.
- Grill over medium-high heat (or fry in a frying pan over medium-high heat) for about 5-6 minutes per side, or until the internal temperature of the burgers reach 160 degrees Fahrenheit (71 Celsius) measured with an instant read thermometer.
- Remove the burgers from the heat and let them sit for about 5 minutes before serving. This helps them stay juicy and prevents them from falling apart.
- Serve on a bed of shredded iceberg lettuce with sliced onions, tomatoes, cheese, pickles.
For the burger sauce:
- Whisk together all the sauce ingredients and let sit in the fridge for about 30 minutes before serving.