Low Carb Big Angus Burger® Recipe

Mix and form

Place 1 lb of 80/20 ground beef into a bowl. Sprinkle 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder over the meat. Gently mix with your hands just until combined — do not overwork. Divide the meat into two equal portions and form two patties about 3/4" thick and slightly wider than the intended lettuce wrap to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to reduce doming during cooking.

Preheat grill or pan

Preheat a grill (medium-high, about 400°F / 200°C) or a heavy skillet/cast-iron pan over medium-high heat. Brush the grill grates or the pan with 1 tbs olive oil to prevent sticking.

Cook the patties

Place the patties on the preheated grill or pan. Cook undisturbed for 3–4 minutes until a crust forms and juices begin to collect on top. Flip and cook 3–4 minutes on the second side for medium (internal temperature ~160°F / 71°C for well-done; reduce 1–2 minutes per side for medium-rare). During the last 60 seconds of cooking, place a slice of aged cheddar on each patty, close the grill lid or cover the pan with a lid to melt the cheese.

Rest

Transfer cooked patties to a plate and let rest for 3–5 minutes. Resting lets juices redistribute and ensures a moist burger.

Prepare sauce

In a small bowl combine 2 tbs mayonnaise, 1 tsp Dijon mustard, 1/4 tsp smoked paprika and optional 1 tsp hot sauce. Stir until smooth and taste; adjust seasoning to taste.

Prepare lettuce "buns"

Select 4 large butter lettuce leaves, wash and pat dry. Use two leaves per burger (one top, one bottom) stacking slightly for strength. If leaves are small, overlap to form a cup that will hold the patty and toppings.

Assemble burgers

Spread roughly 1 tbs of the prepared sauce on the underside of the top lettuce leaf and 1/2 tbs on the bottom leaf. Place one rested cheese-topped patty on the bottom lettuce leaf, top with 2 tomato slices, 2 red onion rings, 2 pickle slices and optional 1/4 cup sliced avocado. Cap with the sauce-spread top lettuce leaf.

Garnish and serve

Sprinkle chopped parsley over the avocado or around the plate if desired and serve with a lemon wedge at the side. Serve immediately while hot.

If using sliced avocado, toss gently with a squeeze of lemon wedge to prevent browning and place on top of the patty before closing the lettuce bun. Use remaining parsley as a light garnish.