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The secret of the best burger without bread is seasoning. Prepare your own juicy hamburgers at home with a few simple ingredients and a hamburger press.
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For me, nothing is more appetizing than a good burger without bread.
I was born in Texas and I am a big fan of beef. So when I go to the restaurant and order a hamburger, I expect it to be juicy and tasty. I can not tell you how many times I am disappointed. Often, the toppings and sauce are excellent, but the hamburger patty falls flat. It's a
criminality shame, really. I can get a mediocre hamburger in a fast food restaurant. I want my hamburger to be well seasoned and juicy. Is not it?
Living in Southern California, we use our grill most of the year. It's convenient for fast meals on weekdays or to prepare a bunch of proteins to use on our salads during the week. We grill burgers several times a month. And since we are a carbohydrate family, we mainly eat hamburgers without bread, so, taste is king.
Over the years, we have tried all kinds of seasonings and methods to season our beef patties, but our favorite method is the simplest. It only requires two ingredients. Two ingredients that will enhance your burger game and ask your family to say "Mmmm".
Before sharing my secret, I want to talk about hamburger meat. Everyone has a food budget and buys ground beef that he can afford.
For years, I bought the cheapest ground beef. The result was greasy flames on the grill and shrunken patties. Sometimes I bought lean or extra lean beef. These patties were often dry and stubborn after cooking. Other times, I mix the two, resulting in something better.
Now, one day, I buy better quality meat.
I am lucky to be able to afford it and I also started to eat a little less, which gives me more vegetables. So it's a compromise for me: meat of better quality (better taste) when I can, but a little less at the table. And, with the added flavor, I do not miss the extra ounces on my plate. The flavor is much more satisfying than the quantity. What is the saying? Quality rather than quantity? That's true.
So, what am I buying at the store today? I'm buying either beef-fed beef or Kobe-style American beef. The difference in taste is incredible. For the moment, I lean a little towards the Kobe but both are super tasty. So, if you want to impress your friends, treat yourself to the best beef. By the way, it's not a sponsored message and I have not received any products. I just wanted to share some of my favorite things with you.
(ADVICE) If you can not afford to eat beef, add 2 tablespoons of bacon fat or olive oil to your beef – the burgers will be juicy and taste better. This tip also gives a little more moisture to the grass-fed beef, which can sometimes be a little lean.
Let me end by saying that the only real difference between home-cooked dishes and restaurant dishes is the amount of fat and salt. Restaurants prepare their dishes with more oil and season more than traditional cooks. In general, I do not use a lot of salt in meals at home, but when I prepare my steaks and hamburgers, I remember this rule: protein likes salt. It has become my mantra and he has not let me down yet. Enjoy your burgers without bread!
One more thing … A few years ago, I bought a hamburger press. This is one of my favorite purchases. We now have uniform patties of equal thickness each time. There are different sizes available for different slabs. Mine is for burger patties of 1/3 or 1/2 pound (5 1/2 ounces to 8 ounces).
Each low carb burger contains 2 net carbs (actually 3)
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The best bread-free burger recipe for low carb burgers
The secret of the best burgers without bread is seasoning. Make your own juicy steakhouse hamburgers at home with a few simple ingredients and a burger press.
- 1 delivered Ground beef
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Mc Cormicks Montreal Steak Seasoning (See note in the recipe!)
- salt and pepper
Optional (read the postal tips)
- 2 soup spoons bacon juice or olive oil
- 4 ounces sliced onion, nutritional information in notes
Preparation: Preheat the grill and clean the grill.
Method: Break up the ground beef and evenly spread the Worcestershire sauce, seasoning for steak and olive oil, if desired).
Mix gently with your hands to spread the seasoning and form three balls. Press gently / pat in the patties or use a hamburger press as I have already seen. If you make a slight depression in the center of your hamburger, this will help to prevent it from swelling in the middle.
Cook: Oil the grill. Season the outside of the burger patties with a pinch of salt and pepper (on both sides). Grill to desired degree of cooking. I like mine a little pink in the middle. Serve with your favorite extras, but do not forget to count carbohydrates.
Optional: For caramelized onions … Slice the onions. Heat 1 tablespoon of oil in a saucepan over medium-low heat. When it is hot, add the onions and sauté until they are softened. Add 1/2 teaspoon of erythritol and allow to cook until the mixture is browned or caramelized. This step can take up to 10 minutes.
NOTE: Some Montreal Seasoning brands are saltier than others and their taste buds are different. You may want to start with half the amount of seasoning to see how you like it.
The best bread-free burger recipe for low carb burgers
Quantity per serving
Calories 479 Calories of fat 360
% Daily Value *
* Daily values in percent are based on a 2000 calorie diet.
calories: 479kcal | Carbohydrates: 2boy Wut | Protein: 26boy Wut | Fat: 40boy Wut
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