Keto Double Burger Recipe

Mix and portion

In a large bowl combine the ground beef and ground pork (if using). Add kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Mix gently with your hands until just combined—do not overwork the meat. Divide into four equal portions (about 4 ounces each) and gently form into thin patties slightly wider than your lettuce leaves; press a shallow dimple in the center of each patty to prevent bulging during cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil. When oil is shimmering, add two patties without crowding. Cook 3–4 minutes on the first side until a brown crust forms. Flip and place a slice of cheese on each patty; cook another 2–3 minutes for medium doneness (adjust time for preferred doneness). Remove to a plate and tent with foil. Repeat with remaining patties.

Prepare lettuce buns

Select the largest, intact romaine or iceberg leaves. Rinse and pat dry. Trim thick center ribs if necessary so leaves fold easily around the patties. Keep chilled until assembly.

Crisp the bacon

In a separate skillet or in the oven, cook bacon over medium heat until crispy (about 6–8 minutes in a skillet, turning halfway). Drain on paper towels. If using oven: bake at 200°C/400°F for 12–15 minutes on a rack. When cool, break each strip in half for easier stacking.

Prepare vegetables

Thinly slice tomato and red onion. Keep pickle slices and avocado (if using) ready.

In a small bowl whisk together mayonnaise, sugar-free ketchup, Dijon, yellow mustard, vinegar, paprika, salt and pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use; can be made up to 3 days ahead.

Assemble one burger at a time. Lay one large lettuce leaf flat (this will be the bottom 'bun'). Spread 1–1.5 tablespoons of the burger sauce on the leaf. Place one cheese-topped patty on the leaf, add two bacon halves, 2 pickle slices, a few onion rings and a thin tomato slice. Add the second patty on top and repeat sauce and toppings as desired (use another lettuce leaf to cap the burger).

Secure with a skewer if necessary. Serve immediately with extra sauce on the side. Optional: garnish with chopped parsley and avocado slices. Leftover patties keep refrigerated for up to 3 days; reheat gently in a skillet over low heat to avoid drying.