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Keto Big Mac Smash Burgers

Thin, crispy-edged smash burger patties layered with melty American cheese, tangy special sauce, shredded lettuce, and pickles, built without the bun. This low-carb take on the classic comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Dinners, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Smash Patties
  • 1 pound ground beef 80/20
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 slices American cheese
  • 1 tablespoon avocado oil or butter
For the Special Sauce
  • 1/2 cup mayonnaise
  • 2 tablespoons sugar-free ketchup
  • 1 tablespoon yellow mustard
  • 2 tablespoons finely chopped dill pickles
  • 1 teaspoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • Pinch of salt
For Building
  • 1 head iceberg or butter lettuce leaves separated
  • 1/4 cup finely shredded lettuce
  • 1/4 small white onion finely diced
  • Dill pickle chips to taste

Method
 

  1. Stir together the mayonnaise, sugar-free ketchup, mustard, chopped pickles, vinegar, garlic powder, onion powder, paprika, and salt. Cover and refrigerate while you cook the patties.
  2. Divide the ground beef into 4 loosely formed balls. Do not pack tightly.
  3. Heat a cast iron skillet or griddle over medium-high heat with the oil until shimmering.
  4. Add a beef ball and immediately smash flat with a sturdy spatula for 10 to 15 seconds. Season with salt, pepper, garlic powder, and onion powder. Repeat in batches as needed.
  5. Sear undisturbed for 2 to 3 minutes until deeply browned.
  6. Flip, top with cheese, and cook 1 to 2 minutes more until melted and cooked through.
  7. Spread sauce on a lettuce leaf, add a patty, shredded lettuce, onion, and pickles. Add more sauce and a second patty or lettuce leaf to close.
  8. Serve immediately with extra sauce on the side.

Notes

  • Get the pan hot first. A screaming hot cast iron skillet or griddle is what creates the crispy, lacy edges that make a smash burger taste like a smash burger. If the pan isn't hot enough, the patties will steam instead of sear.
  • Smash once, firmly, and leave it alone. Pressing down repeatedly squeezes out the juices and can leave you with a dry, tough patty. One firm press for 10 to 15 seconds is all you need.
  • Portion the beef loosely. Don't pack the meat into a tight ball before it hits the pan. A loosely formed portion smashes thinner and more evenly, with better crispy edges.
  • Check doneness with a thermometer, not color. Because these patties are thin and develop a deep sear, they can look more done than they are. Use an instant-read thermometer and cook ground beef to the safe internal temperature recommended by your local food-safety authority.