Keto Fast Food & Delivery Recipe

Form and cook patties

Divide the 1 lb ground beef into 4 even portions (about 4 oz each). Gently form into patties about 3/4-inch thick, making a slight indentation in the center of each to prevent doming. Season both sides of each patty with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder divided evenly across patties.

Heat a large cast-iron skillet or nonstick pan over medium-high heat. Add 1 tablespoon unsalted butter and let it melt and sizzle. Place the patties in the hot skillet (do not overcrowd). Cook for 3–4 minutes on the first side without moving to get a good sear.

Flip the patties and immediately top each with a cheddar cheese slice. Cook another 2–3 minutes for medium (adjust time 1–2 minutes less for rare, longer for well done). Remove patties to a plate and tent with foil to keep warm.

Fry eggs

Using the same skillet (wipe excess grease if needed, leave some for flavor), reduce heat to medium-low and add a little butter if pan is dry. Crack 4 large eggs and fry to desired doneness — for a runny yolk cook sunny-side up or over-easy ~2–3 minutes; for fully set yolk cook 4–5 minutes. Season eggs with a pinch of salt and pepper. Remove and keep warm.

Slice avocado in half, remove pit, and slice thinly. Keep tomato and red onion sliced and ready.

Assemble burgers using 2 large lettuce leaves as bun halves (one top, one bottom). Spread about 1 tablespoon mayonnaise (from the 1/4 cup) on the bottom leaf, place a cheese-topped patty, add sliced avocado, a fried egg, tomato slice, red onion, pickles, and a thin smear of Dijon mustard and sugar-free ketchup if desired. Top with the other lettuce leaf and secure with a skewer if helpful.

Prepare lettuce buns by choosing the largest, intact leaves. Rinse and pat dry thoroughly so they hold fillings without leaking. If leaves are small, double them (two leaves per bun) to make a sturdier base.

Mix remaining mayonnaise (about 3 tablespoons left) with Dijon mustard (1 tsp) and sugar-free ketchup (1 tbsp) if you want a quick burger sauce. Adjust salt to taste. Use the mixture as a spread on the lettuce 'buns'.

Prep zucchini

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or use a lightly oiled sheet. Trim ends of 2 zucchinis and cut into 3–4 inch sticks about 1/2 inch thick.

In a shallow bowl, whisk 1 beaten egg. In another bowl combine 3/4 cup almond flour, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Dip each zucchini stick into the egg, letting excess drip off, then press into the almond-Parmesan mixture to coat well. Place on the prepared baking sheet in a single layer.

Lightly brush or mist the coated zucchini sticks with 2 tablespoons olive oil so they crisp in the oven. Bake for 12–15 minutes, turning once halfway, until golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely. Remove and let cool 2 minutes before serving.

Whisk together 1/4 cup sour cream, 1/4 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/4 tsp garlic powder, 1/4 tsp smoked paprika, and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Chill for 10 minutes for flavors to marry. Use as a dip for zucchini fries or spread on burgers.