Keto Blue Cheese Burger

These low-carb burgers taste just like the real deal! Fluffy low-carb bread buns brushed with homemade mayonnaise and filled with juicy, satisfying beef burgers, creamy blue cheese, tomato slices and lettuce.

You can use our classic keto buns. It's easy! You can watch the video below to see how to make them step-by-step.

If you can't eat nuts then you can use these nut-free keto buns instead. Or for extra flavor, you can use this recipe to make yeast keto buns.

Once you have the burger buns, this recipe is really quick and easy to put together in just a few minutes. Simple and delicious low-carb, high-protein keto dinner in just 15 minutes. If you need more protein, simply make bigger burger patties.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per burger)

Total Carbs	16.6	grams
Fiber	9	grams
Net Carbs	7.6	grams

Protein	45.7	grams
Fat	66.6	grams
of which Saturated	22.8	grams

Energy	828	kcal

Magnesium	138	mg (34% RDA)
Potassium	1,032	mg (52% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)

Ingredients (makes 2 burgers)

2 Ultimate Keto Buns or Nut-Free Keto Buns
300 g ground beef (10.6 oz)
¹/₂ tsp onion powder
¹/₄ tsp ground black pepper
1 tsp apple cider vinegar
¹/₂ tsp sea salt
¹/₂ tsp black pepper
4 tsp paleo mayonnaise (20 ml) - you can make your own mayo
85 g blue cheese (3 oz)
2 large slices tomato (85 g/ 3 oz)
4 small lettuce leaves (30 g/ 1.1 oz)
ghee or olive oil for greasing

Instructions

Prepare the keto burger buns. If you don't have any, you'll need an extra hour to prepare them.
Note: If you can't eat nuts, you can make nut-free keto buns instead. For extra flavor, use this recipe to make yeast keto buns.
In a bowl, mix the ingredients for the burger patties: beef, onion powder, garlic powder, apple cider vinegar, sea salt and black pepper. Do not overmix or the burgers will become tough.
Using your hands, create 2 equal patties, ¹/₂ to ³/₄ inch (1 ¹/₄ to 2 cm) thick. Use your hands to smooth any cracks.
Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.
Grease a hot skillet with a small amount of ghee or olive oil, and add the burger patties. The patties should sizzle as soon as they touch the skillet. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side, about 2-3 minutes.
Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices.
Top with pieces of blue cheese and cook for another 2-3 minutes. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
Note: Fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process.
To assemble the burger, spread about a teaspoon of mayonnaise on each bun halve. Top with a burger patty, a large slice of tomato, few lettuce leaves, and then add the top bun.
Eat immediately while still warm.