Ingredients:

  • 680 g (1.5 lbs) 80/20 Ground Beef, chilled
  • 30 g (2 tbsp) Unsalted Butter, very cold and diced (for incorporation)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Garlic Powder (optional)
  • 30 g (2 tbsp) Ghee, Clarified Butter, or High-Heat Avocado Oil (for searing)
  • 4 slices Sharp Cheddar Cheese, about 80g
  • 20 g (1 tbsp) Unsalted Butter (for melting on top)
  • 1 large head Iceberg or Butter Lettuce (for wraps)
  • 8 slices Large Dill Pickles (sugar-free variety)
  • 1 small Red Onion, thinly sliced
  • 4 tbsp Low-Carb Mayo or Aioli
  • 4 tbsp Sugar-Free Ketchup or Low-Carb BBQ Sauce (optional)

Instructions:

  1. Prepare the Patties: Place the chilled ground beef in the mixing bowl. Sprinkle with salt, pepper, and garlic powder. Scatter the cold, diced butter cubes over the meat. Gently fold the mixture until the butter is just distributed; do not overmix.
  2. Form: Divide the seasoned meat into four equal portions. Form them loosely into thick, slightly domed patties (about 3 cm thick). Using your thumb, press a small, shallow dimple into the center of each patty to prevent puffing during cooking.
  3. Sear the Burgers: Heat the cast iron pan over high heat with ghee or oil until shimmering hot. Place the patties in the hot pan. Let them cook undisturbed for 2-3 minutes until a deep, dark brown crust forms. Flip the patties and immediately place one slice of cheese on each.
  4. Finish and Rest: Cover the pan with a lid for the last minute of cooking to help the cheese melt. Remove the burgers and place them on a wire rack to rest for 2-3 minutes. While resting, place the remaining 1 tbsp of unsalted butter directly onto the melted cheese.
  5. Assemble: Use two large lettuce leaves for each burger, stacking them to create a sturdy 'bun' cup. Place the rested patty onto the lettuce cup. Top with sliced red onion, pickles, and a generous dollop of low-carb mayo or sauce. Serve immediately.