The secret to the best bunless burger is the seasoning. Make your own juicy steakhouse burgers at home with a few simple ingredients and a burger press.
To me, there’s nothing more mouthwatering than a great tasting bunless burger.
I was born in Texas and I’m a bonafide beef lover all the way. So, when I go to a restaurant and order a burger I expect it to be juicy and flavorful. I can’t tell you how many times I’m disappointed. Often, the toppings and sauce are great, but the burger patty falls flat. It’s a
crime shame, really. I can get a mediocre burger from a fast food joint. I want my burger to be well seasoned and juicy. Don’t you?
Living in Southern California, we use our grill almost year round. It’s convenient for quick weekday meals or cooking up a bunch of protein to use on our salads during the week. We grill burgers a few times a month. And since we’re low carb family, we primarily eat bunless burgers so, taste is king.
Over the years we have tried all kinds of seasonings and methods to season our beef patties, but our favorite way is the simplest. It just requires two ingredients. Two ingredients that will up your burger game and have your family saying “Mmmm”.
Before I share my secret, I want to talk about hamburger meat. Everyone has a food budget and will buy the ground beef they can afford.
For years I purchased the least expensive ground beef I could. It resulted in greasy grill flare-ups and shrunken patties. Sometimes, I purchased lean or extra lean beef. Those patties were often dry and tough after cooking. Other times I would mix the two together which resulted in something better.
Now a days, I buy better quality meat.
I’m fortunate enough to be able to afford it and I also have begun to eat a little less of it, filling in with more vegetables. So, it’s a trade-off for me: better quality (better tasting) meats when I can, but a little less at the table. And, with the extra flavor I don’t miss the extra ounces on my plate. Flavor is much more satisfying than quantity. What’s the saying? Quality over quantity? It’s true.
So, what am I buying at the store today? I buy either grass-fed beef or American Style Kobe Beef. The difference in taste is incredible. At the moment I’m leaning a little towards the Kobe but both are super flavorful. So, if you want to wow your friends, splurge for the better beef. By the way, this is not a sponsored post nor did I receive any product. I just wanted to share some of my favorite things with you.
[TIPS] If you can’t afford to splurge on the beef, add 2 tablespoons of bacon grease or olive oil to your beef – it really makes the burgers juicy and taste nicer. This trick also gives a little more moisture to grass-fed beef which can sometime be a little lean.
Just let me finish by saying that the only real difference between home prepared meals and restaurant food is the quantity of fat and salt. Restaurants cook their food in more oil and season more than the typical home cook. I generally don’t use much salt in our meals at home, but when I prepare my steaks and burgers I always remember this rule: protein loves salt. It’s become my mantra and it hasn’t let me down yet. Enjoy your bunless burgers!
One more thing… A few years ago I purchased a burger press. It’s been one of my favorite purchases. We now have uniform patties of even thickness every time. There are different sizes available for different sized patties. Mine is for 1/3 or 1/2 pound (5 1/2 ounce to 8 ounce) burger patties.
Each low carb Bunless Burger is 2 net carbs (makes 3)
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The Best Bunless Burger Recipe for Low Carb Burgers
- 1 pound ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Mc Cormicks Montreal Steak Seasoning (See note in recipe!)
- salt and pepper
Optional (read post tips)
- 2 tablespoons bacon drippings or olive oil
- 4 ounces sliced onion, nutritional info in the notes
- Prep: Preheat grill and clean the grate.
- Method: Break up the ground beef and evenly distribute the Worcestershire sauce and steak seasoning and olive oil if using).
- Mix gently with your hands to distribute the seasoning and form into three balls. Gently press/pat into patties or use a burger press like I have pictured. If you make a slight depression in the center of your burger, it will help prevent it from puffing up in the middle.
- Cook: Oil the grate. Season the outside of the burger patties with a light sprinkling of salt and pepper (both sides). Grill to your desired level of doneness. I like mine a little pink in the middle. Serve with your favorite extras but don’t forget to count the carbs.
- Optional: For the caramelized onions… Slice the onions. Heat 1 tablespoon of oil in a pan over medium-low heat. When hot, add the onions and saute until softened. Add 1/2 teaspoon of erythritol and cook until beginning to brown or caramelize. This step can take up to 10 minutes.
- NOTE: Some brands of Montreal Seasoning are saltier than others and people’s taste buds are different. You may want to start with half of the amount of seasoning to see how you like it.