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Home » The Best Bunless Burger Recipe for Low Carb Burgers

The Best Bunless Burger Recipe for Low Carb Burgers

By Kim Hardesty

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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.

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Low carb bunless burger on tomato, red onion and lettuce on a plate topped with BBQ sauce and caramelized onions.

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.

Ingredients for a low carb steakhouse burger: American style kobe ground beef, Worcestershire sauce, Montreal steak seasoning, and tomatoes.

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.

Burger patties and double burger press with steak seasoning and Worcestershire sauce.

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.

Make your own steakhouse burgers at home with two ingredients and helpful tips. Low carb, paleo, keto, thm

[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)

[This post contains affiliate links.]

Make your own steakhouse burgers at home with two ingredients and helpful tips. Low carb, paleo, keto, thm

The Best Bunless Burger Recipe for Low Carb Burgers

The secret to the best bunless burgers is the seasoning. Make your own juicy steakhouse burgers at home with a few simple ingredients and a burger press..
4.86 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: fast and easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 479kcal
Author: lowcarbmaven.com

Ingredients

  • 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

Instructions

  • 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. 

Notes

Nutritional info for one burger with 1/3 of the Caramelized Onions: Calories: 531, Fat: 45g, Carbohydrates 5g, Fiber: 1g, Protein: 26 g, NET CARBS: 4.
Nutrition Facts
The Best Bunless Burger Recipe for Low Carb Burgers
Amount Per Serving
Calories 479 Calories from Fat 360
% Daily Value*
Fat 40g62%
Carbohydrates 2g1%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 479kcal | Carbohydrates: 2g | Protein: 26g | Fat: 40g

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About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Beef, Dinner, Ground Beef Tagged With: BBQ Recipes, Under 30 Minutes

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  1. AvatarLisa Ward

    January 6, 2021 at 3:22 pm

    We had these tonight! They were fantastic!!! I have a burger left that I am thrilled to enjoy again tomorrow for dinner! I ate mine in a lettuce bun with caramelized onion and sauteed mushrooms. Hubby doesn’t have to watch carbs so he had his on a regular bun. These burgers are absolutely delicious!! They are going to go on our regular meal rotation!! no more wasting money on burgers eating out. These are better than any restaurant burgers from anywhere!!

    Reply
  2. AvatarJana K

    December 20, 2020 at 11:00 am

    I live in a small town in Idaho so no Kobe beef for me. I added the bacon grease—-OMG, they were sooo good! I also mixed in blue cheese crumbles. This is now my favorite burger.

    Reply
  3. AvatarAdriana

    October 4, 2020 at 2:04 am

    Delicious and held together nicely.

    Reply
  4. AvatarJerome

    September 30, 2020 at 6:32 am

    Use less than half the seasoning. Used a teaspoon and it was still very salty. Think if you use 1/4 teaspoon, they will be much better, but then again, I like the more natural taste of food without much salt at all.

    Reply
  5. AvatarLaurette

    September 3, 2020 at 7:49 pm

    Hello Kim !!! I’m just starting the Keto plan and I’m so interested in your receipts .I hope to get them soon .I noticed some are too much for me eat because I’m not sure what I can with these Receipts I read .I have been so hard to follow the plan to drop my weight .

    Reply
    • Kim HardestyKim Hardesty

      September 9, 2020 at 7:09 am

      Hi Laurette. Yes, most of my meals are for 4 people. Luckily, you can portion them to eat during the week or freeze half of a recipe for another week. -Kim

      Reply
  6. AvatarLeanne

    June 1, 2020 at 8:14 am

    Thank you for this recipe. I have been so disappointed in delicious burgers that are healthy. I like it that you suggest the extra fat and only two ingredients. I am going to try them tonight and I can’t wait!

    Reply
  7. AvatarTina

    September 8, 2019 at 8:55 pm

    This is my go-to burger. I might add bacon or mushrooms, or vary the type of cheese, but I always start with these burgers. My family thinks I am brilliant! Thanks for the “secret” recipe.

    Reply
    • KimKim

      September 9, 2019 at 6:46 am

      I’m so glad your family enjoys them, Tina! -Kim

      Reply
  8. AvatarKerri

    August 6, 2019 at 2:24 pm

    Thanks for the recipe. Here in Australia we love our burgers too. I made these last night and they were a hit. This will now be my go to recipe.

    Reply
    • AvatarAdrian Steer

      September 5, 2019 at 6:21 pm

      What do people in Aust use instead of the Montreal Steak Seasoning?

      Reply
  9. AvatarKatherine Shauger

    June 2, 2019 at 2:32 pm

    Thank you, surprise answer.! Making
    Tonite. You n my daughter suggest
    Grass fed meat & Montreal n worster.
    Doing bunless burger, lettuce, tomato, and
    Caramelized onion. Excited to fix dinner

    Reply
  10. AvatarKatherine Shauger

    June 2, 2019 at 9:55 am

    Like your burger. Addition
    Of Montreal n worster n bacon
    Fat sounds excellent. Not doing
    Outdoor grill any more as not too
    Healthy. I’m on Portland Oregon
    Originally fr So California.

    Reply
    • KimKim

      June 2, 2019 at 10:47 am

      Hi Katherine. Nice to meet you! I hope Portland finds you well. -Kim

      Reply
  11. Avatardon

    March 6, 2019 at 6:45 pm

    I am the grill king, and we just recently went low carb. Wondering which lettuce you use for your burgers. Looking forward to enjoying some low carb burgers…once enough snow’s melted so we can find the grill. Thanks a lot for your help.

    Reply
    • KimKim

      March 7, 2019 at 8:23 am

      Hi Don. We’ve used romaine, iceberg, and butter lettuce for our burgers. I think the easiest to use is iceberg, but folding a large romaine lettuce leaf in half works well, too. Actually, we enjoy eating a good burger with a fork and knife. We load it with toppings and go at it. -Kim

      Reply
  12. AvatarPamela Lail

    February 15, 2019 at 10:51 am

    Both my husband and I loved athis low carb burger. This is a real keeper!

    Reply
  13. AvatarLinda

    January 18, 2019 at 2:39 pm

    Great burger

    Reply
  14. AvatarLisa Smiley

    September 5, 2018 at 4:20 am

    Where did the recipe for the Portobello mushroom burgers go? Every time I click on the link for it, I get this: The Best Bunless Burger Recipe for Low Carb Burgers

    Reply
    • KimKim

      September 8, 2018 at 1:31 am

      Hi Lisa. The recipe should be accessible now. Enjoy! -Kim

      Reply
      • AvatarMylen

        May 8, 2019 at 12:42 pm

        Hehe let’s get this recipe signed up for a double blind taste testing!! Clearly a delicious recipe, thanks for sharing.

        Reply
  15. AvatarPeter

    January 19, 2018 at 1:35 pm

    I agree with olive oil for low fat meat.
    I mix beef, pork, turkey (half of total), with textured vegetable protein softened in hot broth (half).
    Oregano and steak seasoning good
    1T low carb bread crumbs and an egg are not bad.

    Thanks for the information that erythritol will caramelize. I had wondered.

    Reply
  16. AvatarSusie

    October 17, 2017 at 8:02 pm

    I bet you wouldn’t be able to taste the difference in a blind taste test.

    Reply
    • KimKim

      October 17, 2017 at 9:38 pm

      Lol. Yes, you could, but they are pretty good. Enjoy! -Kim

      Reply
  17. AvatarAlli

    July 19, 2016 at 4:35 pm

    Kim! These burgers are amazing!!! I added a slice of cheese to mine and smothered it with the caramelized onions! It was the best burger I’ve had in years!!! My family gobbled them up! Thank you for another awesome recipe!

    Reply
    • KimKim

      July 19, 2016 at 4:49 pm

      Alli, I am thrilled that you and your family loved the burgers. You almost have to do the onions, right? Now you can wow your friends at your grill-outs, too. Thanks for taking the time to let me know you liked the recipe. Have a wonderful week! -Kim

      Reply
  18. AvatarCarole

    July 5, 2016 at 7:12 pm

    Outstanding burgers. The tip to add 2 TBS of bacon fat to the grass fed beef was brilliant. That made all the difference.

    Reply
    • KimKim

      July 6, 2016 at 5:53 am

      Great, Carole! I’m glad the tip worked. Have a wonderful week. -Kim

      Reply
  19. AvatarCarole

    July 5, 2016 at 5:53 pm

    Is the link to the burger press the actual press you use? Is it by Cuisinart for 29 dollars? Amazon gives the dimensions of each press, but not how many ounces it holds. I’d like to have the link to the presses you have for both the 5 ounce and 8 ounce capacity.

    Love, love, LOVE your website. Thank you.

    Carole

    Reply
    • KimKim

      July 6, 2016 at 5:51 am

      Hi Carole. The link is for one that looks almost exactly like mine. I purchased mine about 10 years ago and was unable to find one exactly like it. Mine has the same wooden handle and has half-moon flaps at the side to help get the patties out. I typically tap one of those flaps (really handles) against my palm or the cutting board to help release the burgers. The one press handles 5 ounce patties up to 8 ounces. There are less expensive double presses and single presses. I chose this one on Amazon because it looked most like what I have and I just love mine. I link to a less expensive one in the Lamb Burger post. But, research and get the one you like the most. I think they would make a nice gift, too.

      I’m glad you enjoy the site! :) -Kim

      Reply
  20. AvatarBeverly

    July 4, 2016 at 1:40 pm

    Is the nutritional information for the burger and the onions for all 3 burgers? I.e. 4 Oz carnelized onions I and 3 burgers tial 531 xals, etc ? Live your recipes! I just started Atkins. Thank you.

    Reply
    • KimKim

      July 4, 2016 at 2:16 pm

      Hi Beverly, great question. The nutritional information in the rectangle nutritional box is for 1 burger. In the recipe notes, I have included the nutritional information for one burger and a portion (1/3 of) the onions. I hope that helps. Thanks for the compliment. Atkins is a great way to start. Enjoy your week. -Kim

      Reply

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Kim HardestyHi, I'm Kim. I love coffee, steak, and love to bake. Are you looking for great Low Carb, Keto recipes that taste like the real thing? You're in the right place! Sign up for my NEWSLETTER and never miss a post!


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