Double Steak Burgers

About

An American diner classic is a big, juicy, loaded, steak burger! Don’t take that statement lightly, either; you’ll want extra napkins for this meal! This recipe makes 2 double cheeseburgers sandwiched between pieces of prepared Carb Manager Cloud Bread.

*A note on the steak used: Cube Steak was used in this recipe, which is finely chopped and often prepared into pre-made patties at your grocery store. If this option is not available to you, you can grind your own Black Angus steak or use a similar cut of beef.

Ingredients

2 2 pieces keto cloud bread
1 ½ ounce pickles
4 teaspoon mayo
1 teaspoon tomato ketchup
2 teaspoon butter
1 ounce iceberg lettuce
12 ounce beef steak, top round, visible fat eaten
2 teaspoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ cup, shredded cheddar cheese

Instructions

Start with 4 pieces of prepared cloud bread set aside and ready to go. Create the steak burger special sauce by finely chopping the pickles and combining it with the mayonnaise and ketchup. Set aside approximately ⅓ of this sauce, and keep the remaining ⅔ for the next step.
Grab a skillet and melt HALF the butter in it over low heat. Place 2 pieces of the cloud bread down in the butter to get toasty and warm. This should take very little time – only about 30 seconds. Repeat this process with the remaining butter and last 2 pieces of cloud bread. Then, take the larger portion of special sauce and spread it evenly over all 4 pieces of cloud bread.
Arrange the lettuce evenly over 2 pieces of cloud bread. These will be the 2 bottom buns of your double steak burgers.
Have 4 cube steak patties ready to go. You can form these yourself, or your grocery store may already have thin cube steak patties packaged in the fresh meat aisle. Heat HALF the oil in the skillet used before on high heat and place down 2 patties. Sprinkle HALF the salt and pepper over the exposed sides of these 2 patties.
Use a spatula to press down the patties. This is to keep the patties thin, remove some of the excess grease, and create some blackened edges.Cook this side for 4-5 minutes, adjusting the heat as necessary.
Flip the patties. Sprinkle about ¼ cup of shredded cheddar over the 2 patties. You can place a lid on the skillet to help melt the cheese. Cook the patties for an additional approximate 3 minutes, or until the patties are cooked through. A medium to well-done patty is good.
Transfer one cooked patty to a prepared cloud bread bun with lettuce. Then, spoon half the remaining about of special sauce onto the middle of the patty. Then, transfer the second patty on top. You may see a lot of melted cheese and warm sauce accumulate!
Repeat steps 4-7 to cook the remaining 2 patties with the last of the oil, salt, pepper, and special sauce. Transfer all the cooked patties to your cloud bread buns.
Enjoy! Feel free to add additional keto toppings at your leisure, such as spinach, mustard, jalapenos, or anything else you choose. Don’t forget extra napkins!