The 5 Best Keto Burgers for Memorial Day and National Hamburger Day!
Monday, May 28th is Memorial Day AND National Hamburger Day! Fire up the grill and get ready for an explosion of taste and fatty goodness! These five recipes are straight out of my own kitchen. They are tried and true, and are even approved by Presley and Irie, who, in their young ages, are already hamburger connoisseurs. Serve these burgers between slices of lettuce, on top of sliced Keto Seed Bread, or make your own keto rolls (I prefer this recipe, but you may like this one better). No matter how you roll, these burgers will be a huge hit on Memorial Day and beyond!
Tex Mex Burgers - Makes 6 servings
- 2 lbs grass-fed ground beef
- 2 Tbs smoked paprika
- 2 Tbs chili powder
- 1 Tbs cumin
- 1 Tbs oregano
- 1 1/2 tsp turmeric
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon sea salt
- 6 slices pepper jack cheese (optional)
- 2 small, ripe Hass avocados
- 1/4 tsp sea salt
- Juice of 1/2 of a lime
- 1 tsp MCT oil
- 6 leaves lettuce
1. Preheat a grill until it reaches 400 degrees (you can also bake burgers at 325 for 18-20 minutes). In a bowl, mix together the ground beef and seasonings. Form into 6 patties.
2. Grill the burgers for about 6 minutes on each side, or until they are cooked as desired. If you are using the cheese, add a slice of cheese to each burger and allow the cheese to melt on top
3. Mash the avocado, 1/4 tsp sea salt, lime juice, and MCT oil in a small bowl.
4. Serve the burgers with a serving of mashed avocado and a piece of lettuce on top.
Meatloaf Burgers - Makes 6 servings
- 2 lbs meatloaf mix (ground beef, pork, and veal)
- 1/4 cup salted macadamia nuts, finely chopped
- 2 tsp minced garlic
- 1 1/2 Tbsp dried Italian seasoning
- 1 tsp ground black pepper
- 6 slices prosciutto
- 6 slices provolone
- 2 cups argula
- 3 Tbsp olive oil, divided
1. Preheat a grill until it reaches 400 degrees (you can also bake burgers at 325 for 18-20 minutes). In a bowl, mix together the meatloaf mix, chopped macadamia nuts, garlic, Italian seasoning, and pepper. Form into 6 patties.
2. Grill the burgers for about 6 minutes on each side. Remove from the grill and heat your oven to broil.
3. Top each burger with one slice of prosciutto and one slice of provolone cheese. Place the burgers on a baking sheet and put them into the oven, allowing the cheese to melt and become bubbly, less than one minute depending on how hot your oven is (keep an eye on the burgers so the cheese does not burn).
4. Divide the arugula among six plates and add a burger to each plate. Drizzle 1/2 Tbsp of olive oil over top of each burger and arugula. Finish with a little more freshly ground black pepper if desired.
Portobello Sliders - Makes 4 servings
- 16 oz grass-fed ground beef
- 1/4 cup almond meal
- 1 1/2 tsp turmeric
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1/4 cup nutritional yeast
- 1 Tbsp olive oil
- 3 cups baby spinach
- 2 Tbsp garlic-infused olive oil
- 24 baby portobello mushroom caps, cleaned, stems removed
- 12 toothpicks
1. Preheat your oven to 325 F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the beef, almond meal, seasonings, and nutritional yeast. Mix with your hands until well-combined.
3. Form into 12 small patties and place each patty on the parchment-lined baking sheet. Drizzle with olive oil. Bake for 18 minutes. Transfer the patties to a glass or ceramic dish and cover with foil to trap in the heat.
4. Throw away the parchment paper and turn the oven up to 375. Place each baby mushroom cap on the baking sheet, flat side down, and bake for 12-15 minutes or until softened.
5. Heat the garlic-infused olive oil in a large frying pan over medium-high heat. Add the spinach and cook until wilted. Set aside and keep warm.
6. Assemble the sliders: one mushroom cap, flat side up, topped with one burger patty, some sauteed spinach, and then another mushroom cap. Secure with a toothpick. Repeat until you have 12 sliders.
7. Serve! Three sliders per person.
Buffalo Bird Burgers - Makes 4 servings
- 1lb ground free-range chicken
- 1/4 cup almond meal
- 1 tsp minced garlic
- 1 small Hass avocado, cut into chunks
- ½ tsp Himalayan sea salt
- ¼ tsp paprika
- ¼ tsp cumin
- 1/3 cup Tabasco sauce
- 2 Tbsp grass-fed butter
- 1/4 cup blue cheese crumbles, divided (optional)
- 4-8 slices of lettuce
1. Preheat a grill until it reaches 400 degrees (you can also bake burgers at 325 for 25 minutes). In a bowl, mix together the ground chicken, almond meal, garlic, and spices. Add the avocado, making sure not to mash the chunks. Form into 4 patties.
2. Grill the burgers for 8 minutes on each side, or until completely cooked through. Remove from the heat and set aside.
3. Meanwhile, in a small saucepan, heat together the Tabasco sauce and butter. Whisk to combine. Remove from heat just as the mixture begins to bubble.
4. Pour the sauce equally over each Bird Burger. Top each with about 1 Tbsp of blue cheese crumbles (if using).
4. Serve each patty wrapped in a lettuce leaf or on a keto bun with a piece of lettuce on top.
CauliBurgers - Makes 4 servings
- 1 large head of cauliflower
- 2 tablespoons olive oil
- 1/2 - 1 tsp LorAnne orange oil (you can use orange essential oil, as long as it's high-quality)
- 1 tsp garlic powder
- Sea salt & ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh cilantro
- 1/4 cup walnut pieces, oven-toasted (350 F for 5-10 minutes)
- 1 small Haas avocado, quartered
- 4 keto rolls (I feel like you need these here to add a little more protein to this plant-based keto dish, and to make it feel more like a burger)
1. Preheat your grill to about 375 (again, oven is fine - same temp). Prepare the cauliflower by removing the outer steps and cutting off the bottom so it can sit flat. Cut off the smaller outside areas so you end up with a more square-ish shape. Cut the cauliflower "square" lengthwise into four equal pieces.
2. In a small bowl, combine the olive oil, orange oil, and garlic powder. Spoon or brush the mixture onto one side of each piece of cauliflower, then season each with salt and pepper. Place the cauliflower seasoned-side down on the grill. Then spoon or brush each piece with the remaining oil mixture and season with salt and pepper.
3. Cover the grill and cook for 4-6 minutes per side, until cauliflower is nicely charred and tender. Remove from the grill and sprinkle with the red pepper flakes, if using.
4. Assemble your CauliBurgers: bottom of the keto roll, cauliflower burger, cilantro, toasted walnut, a quarter of avocado, top of the keto roll.
5. Enjoy! These are good for vegetarians and carnivores alike!
Which of these keto burgers will you make for National Hamburger Day? Be sure to take pics and tag me - I can't wait to see what you come up with!
Side note: I love being able to include a vegetarian option that's as flavor-packed as this! Do you feel great eating plant-based foods, or are you more satisfied with more meat on your plate? The only way to know for sure is to experiment! It was so fun chatting with the king and queen of keto self-experimentation, Matt & Megha, on the Straight-Up Wellness podcast. They're always down to test the waters and figure out how their bodies react. I also loved learning more about plant-based eating with my girl Yovana Mendoza, aka Rawvana. She's on Episode 6 of Straight-Up Wellness, and if we served these CauliBurgers in between one whole avocado, I know she would be all over them!