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Quarter Pounder


  • 1/2 lbs ground beef
  • 1 tbsp sliced pickled jalapenos
  • 1 tbsp keto mayo
  • 1/4 onion
  • 1 tbsp sriracha
  • 1 egg
  • 2 tbsp butter
  • 2 leaves lettuce


  • 1/2 tsps salt
  • 1/2 tsps crushed red pepper
  • 1/4 tsps cayenne
  • 1/2 tsps basil


  • Knead (press, fold and stretch) your meat for about 3 minutes. This is important because it makes the meat very sticky and keeps it together when add- ing all your ingredients to it.
  • Dice and chop your ingredients very finely so they don’t prevent the meat from sticking to itself.
  • Add your diced ingredients, sauces (mayo and sriracha recommended), egg (optional) and spic- es to the meat and knead it again for a few minutes to ensure a uniform consistency of ingredi- ents.
  • Split your ball of meat in half twice and flatten each of the 4 pieces to make very flat patties. Add a tablespoon of butter to the center of two of the pieces of meat and then slap on the non-buttered pieces! Seal up the sides so you end up with 2 nice patties ready for grilling. You can make your patties thicker for a more medium rare burger
  • Throw your patties on the pan (or grill!). If you want delicious, caramelized onions, throw your onions on when you flip your burgers after 5 minutes.
  • Flip your onions midway so they cook well on both sides. Your burger should be ready after 5 minutes on the second side.
  • Lay out a two big pieces of lettuce with a spread of mayo and place your juicy patties on them. Top each with your choice of toppings! I added cara- melized onions, sriracha, a sliced of tomato, sliced jalapeños and more mayo! Cheese and ketchup are welcome for the more traditional burger.


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