Crunchy Wrapped Cheeseburger

About

No bun is needed! This cheeseburger is bunless, practically carbless, and perfect for your recipe rotation if you eat more calories in fewer meals a day. Ground beef is mixed with several spices and bound with mayonnaise for a high-fat and satiating meal. After the burger is cooked, it’s placed in the center of a crunchy cheese wrap. The wrap is made from 100% cheese and no other ingredients. Don’t worry, the directions walk you through how to make one of the Keto diet’s best secrets using regular shredded cheddar. To fill out this meal, a side of healthy avocado is served with a little salt, pepper, and lemon juice. You can eat the avocado raw or enjoy bites of it with your burger. Additional burger topping suggestions are made below.

What Percentage Ground Beef Should I Use?

If you’re on the Keto diet, it might be easy to think that the higher the percentage of fat in your ground beef, the better it is for you. It’s better to choose ground beef that ranges from 90-95% lean for a recipe like this. If you’re cooking a cheeseburger, too much fat will result in your patty falling apart. Since you’ll be adding mayonnaise as a binder to your beef, you don’t need the extra fat in the meat.

Can I Add Other Burger Toppings?

No cheeseburger is complete without toppings! Think of this Keto burger recipe as a base recipe that you can add calories to meet your macro needs. Common burger toppings include lettuce, tomato, onion, and pickles, which you can eat all of in moderation on the Keto diet. However, the best way to keep your meal filling and Keto-friendly is to add condiments. Make a “special sauce” with mayonnaise, a squirt of ketchup, and diced pickles, which tastes just like what you get at a drive-thru.

Ingredients

5 oz hamburger or ground beef, 95% lean
1 tablespoon mayonnaise
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon mustard powder
⅛ teaspoon garlic powder
¼ teaspoon parsley, dried
⅛ teaspoon thyme, dried
¼ teaspoon paprika
¼ teaspoon olive oil
1 cup, shredded cheddar cheese
2 ½ oz avocado
1 dash salt
1 dash black pepper
¼ teaspoon lemon juice

Instructions

Make the burger by combining ground beef, mayonnaise, salt, pepper, onion powder, mustard powder, garlic powder, parsley, thyme, and paprika in a mixing bowl. Use your hands to mix the beef until you have a consistently pink, smooth mixture. Form the beef into a thick patty without any cracks around the edges. Next, heat the olive oil in a pan over high heat. Once the oil is hot, place the patty down in the pan. Use a spatula to gently press the patty down so it’s under 1-inch thick.
Cook the patty on one side until it starts to char. Then, reduce the heat to medium and let it continue cooking for another 1-2 minutes. Then, flip the burger over and cook for an additional 3 minutes until it’s charred on the other side. This makes a medium-well burger. You can adjust the cooking time for the level of doneness you want for your burger. Set the burger aside, but you’ll need it again in the next step.
Place a new, clean non-stick pan on your stove. The pan must be at least 10 inches wide and have a non-stick or cast-iron coating. Spread the cup of shredded cheddar out in the base of the pan to make a thin circle that will become your wrap. Heat the cheese over high heat and watch for it to melt, bubble, release excess fat, and turn dark orange. Just before the center of the cheese wrap starts turning dark, place your burger patty in the center of the cheese.
Immediately reduce the stove heat to its lowest setting. Use a spatula to start lifting one edge of the hardening cheese and fold it over the burger. Continue lifting the edges and folding the cheese over the burger in a circle around the pan until all the cheese is wrapped around the burger. Flip the burger over so the edges are tucked under it and set it on your serving plate. Next, thin-slice the avocado and arrange it on your plate. Sprinkle pinches of salt and pepper over the avocado and serve with a squeeze of lemon juice.