Lettuce, tomato, cheese and sliced picklesor your favourite burger toppings
Instructions
CONVENTIONAL METHOD
Place the mince into a large mixing bowl. Add the ranch seasoning and mix with your hands until the mince is well combined.
Form the mince into large patties. I use an over-sized egg ring to form my burgers. Season each side of the burger liberally with salt and pepper. This is an optional step but aside from seasoning the meat the salt flakes also help to form a tasty golden crust on the outside of the burger when cooked.
Grill, barbecue or pan fry the burger to your liking. Serve on a bun (or naked) with your favourite sauces and toppings.
THERMAL METHODS
Place the mince and ranch seasoning into the mixer; mix 2 min/reverse/speed 4.
Form the mince into large patties. I use an over-sized egg ring to form my burgers. Season each side of the burger liberally with salt and pepper. This is an optional step but aside from seasoning the meat the salt flakes also help to form a tasty golden crust on the outside of the burger when cooked.
Grill, barbecue or pan fry the burger to your liking. Serve on a bun (or naked) with your favourite sauces and toppings.
Video
Notes
NUTRITIONThe nutrition is calculated for the burger (seasoned meat) only. To calculate the total carbs/nutrition add the macros from your selected toppings.INGREDIENTSI use an 80/20 fatty beef mince. Personally, I prefer a combination of pork/beef mince. You can however use any ground meat of choice.The burgers can be served naked (without any bun) or using lettuce for the bun. I have included our Best Keto Bun as an option as well as our original burger buns, the Cauliflower Buns. See the blog post for more options.COOKING TIPSThe burgers can be grilled, barbecued, air fried or pan-fried as preferred. STOREThis recipe can be made ahead of time. You can pre-cook and reheat or cook when required. They can be stored in the fridge up to 3-4 days or frozen in an airtight container.