Double Keto Court* Recipe

Form & season patties

Divide the ground beef into two equal portions (~170 g / 6 oz each). Gently form each portion into a loose patty about 3/4 inch (2 cm) thick and slightly wider than the finished patty (they'll shrink). Avoid overworking the meat. Season both sides evenly with kosher salt, black pepper, and garlic powder. If using Worcestershire sauce, brush 1/2 tsp onto each patty's top side.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill to medium-high heat—aim for a surface temperature of about 375–425°F (190–220°C). Add 1 tbsp unsalted butter or neutral oil to the skillet and let it heat until shimmering (but not smoking).

Cook patties

Place the two patties on the hot surface. Sear without moving for 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes for medium (adjust time for desired doneness). For food safety, cook ground beef to an internal temperature of 160°F (71°C). If adding cheddar, place cheese slice on each patty in the last 30–60 seconds and cover the skillet or close the grill lid to melt.

Rest patties

Transfer cooked patties to a plate and let rest 3–4 minutes so juices redistribute.

While patties cook, combine mayonnaise, Dijon mustard, sugar-free ketchup, dill pickle relish, lemon juice, smoked paprika, salt, and pepper in a small bowl. Whisk until smooth and taste; adjust salt or acidity as needed. Keep refrigerated until assembly.

Cook bacon

In a separate skillet over medium heat, cook bacon strips until crisp, about 3–5 minutes per side depending on thickness. Transfer to paper towel to drain and keep warm.

Prep produce

Rinse and dry butter lettuce leaves. Slice 1/2 avocado thinly. Drain excess liquid from pickle slices and pat onion slices dry. If using tomato, cut a single thin slice.

Assemble double keto burger (serves 1)

Use two large butter lettuce leaves as the 'bottom bun' (slightly overlap if needed). Spread ~1.5 tablespoons of the prepared sauce on the lettuce. Place the first cheese-topped patty on the sauce. Add one bacon strip (halved if long), two pickle slices, a few red onion rings, and some avocado slices. Place the second cheese-topped patty on top. Add the second bacon strip, remaining pickles/onion/avocado as desired. Spoon another 1.5 tablespoons of sauce on two more lettuce leaves and use them as the 'top bun.' Press gently to compact and serve immediately.

If you prefer the burger open-faced, serve with the extra lettuce leaves on the side and provide a knife and fork. Garnish with an extra pickle or a small side of keto-friendly coleslaw, if desired.

If substituting vegan components: pat Beyond Burger patties dry with a paper towel and season lightly with salt and pepper. Heat 1 tbsp plant-based butter or oil in a skillet over medium-high. Cook the plant patties per package instructions (generally 3–4 minutes per side) until well-browned and heated through. In the last 30–60 seconds, top each patty with vegan cheese and cover to melt. Cook vegan bacon alternative if using, or omit. Use the same sauce (mayonnaise should be swapped for vegan mayo if fully plant-based) and assemble in the same lettuce-wrap style.