The secret to the best bunless burger is the seasoning. Make your own juicy steakhouse burgers at home with a few simple ingredients and a burger press. Low Carb Bunless Burger!
Low Carb Bunless Burger
For years I purchased the least expensive ground beef I could. It resulted in greasy grill flare-ups and shrunken patties. Sometimes, I purchased lean or extra lean beef. Those patties were often dry and tough after cooking. Other times I would mix the two together which resulted in something better.
If you can’t afford to splurge on the beef, add 2 tablespoons of bacon grease or olive oil to your beef – it really makes the burgers juicy and taste nicer. This trick also gives a little more moisture to grass-fed beef which can sometime be a little lean.
Nutritional info for one burger with 1/3 of the Caramelized Onions: Calories: 531, Fat: 45g, Carbohydrates 5g, Fiber: 1g, Protein: 26 g, NET CARBS: 4.
- Calories 479
- Calories from Fat 360
- Total Fat 40 g 62%
- Total Carbohydrates 2 g 1%
- Protein 26 g
- Calories: 479 kcal
- Carbohydrates: 2 g
- Protein: 26 g
- Fat: 40 g
- 1 pound ground beef
- salt and pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Mc Cormicks Montreal Steak Seasoning
- 2 tablespoons bacon drippings or olive oil
- 4 ounces sliced onion, nutritional info in the notes
- Prep: Preheat grill and clean the grate.
- Method: Break up the ground beef and evenly distribute the Worcestershire sauce and steak seasoning and olive oil if using).
- Mix gently with your hands to distribute the seasoning and form into three balls. Gently press/pat into patties or use a burger press like I have pictured. If you make a slight depression in the center of your burger, it will help prevent it from puffing up in the middle.
- Cook: Oil the grate. Season the outside of the burger patties with a light sprinkling of salt and pepper (both sides). Grill to your desired level of doneness. I like mine a little pink in the middle. Serve with your favorite extras but don’t forget to count the carbs.
- Optional: For the caramelized onions… Slice the onions. Heat 1 tablespoon of oil in a pan over medium-low heat. When hot, add the onions and saute until softened. Add 1/2 teaspoon of erythritol and cook until beginning to brown or caramelize. This step can take up to 10 minutes.
- Note: Some brands of Montreal Seasoning are saltier than others and people’s taste buds are different. You may want to start with half of the amount of seasoning to see how you like it.