This Summer I thought I’d try something fun — a series of low carb burgers. If you’re going to have a bunless burger, or even a lettuce wrapped burger, it ought to be super tasty, right? I admit to missing the flavor component of a high quality toasted bun on my burger, but when a juicy burger tastes it’s ultimate best, you just don’t need one!
Let me recap the great burgers I’ve brought you thus far starting with Tasteaholic’s Cheesy Portobello Burger. This juicy burger has just 5 ingredients and 5 short instructions. Don’t forget to check out their fantastic cookbook Dinners in Five! Then, I posted a tasty Low Carb Lamb Burger with feta cheese and a tomato-cucumber salad. And most recently, I shared how to get that great Steakhouse Burger flavor everyday with two common ingredients.
Keto Hamburgers (Sliders) with Bacon, Blue Cheese, and Mushrooms are an amazing addition to your keto meal plan. They’re so good, in fact, you won’t even miss the bun!
Craving hamburgers on the keto diet? You’ll love these mini-hamburgers (aka sliders) topped with crispy fried bacon, sautéed mushrooms, and creamy melted blue cheese all served on a bed of fresh lettuce. They’re nearly carb-free and so good that you’ll find yourself saying, “Bun? Who needs a bun!”
Low Carb Blue Cheese Burgers (Keto Buns)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings3
Calories708kcal
Ingredients
Blue Cheese Burgers
- 1 tablespoon Mc Cormick Montreal Steak Seasoning
- 4 ounces crumbled blue cheese
- 1 pound American Kobe Beef or grass fed 16 oz/ g, or your fave
- 1 tablespoon Worcestershire sauce
Grilled Marinated Portobello Mushrooms
- 1/4 cup low carb Italian Salad Dressing
- 3 medium portobello mushrooms
- 4 ounces onion sliced into rings
Compound Butter (optional)
- 1 tablespoon minced parsley
- 2 teaspoons minced shallot
- 1 oz stick butter, very soft
- 2 ounces crumbled blue cheese
Instructions
- First, Compound Butter: Mince the parsley and shallot. Put the butter in a small bowl. Stir or mash with a fork until smooth. Stir in the crumbled blue cheese, shallot, and parsley until combined. Scoop the compound butter onto a piece of waxed paper, centering it lengthwise down the middle of the paper. Roll into a log, twist the ends, and refrigerate.
- Second, Mushrooms and Onions: Cut the onions into 1/4 - 1/3 inch rings. With a medium sized spoon, scrape out the gills from the mushrooms. Pour the salad dressing into a bowl and dip the mushrooms into the dressing, distributing the dressing on all surfaces. Coat the onions with the rest of the dressing. Grill the Portobellos on the grill, gill side down first, then flip to finish cooking. Cook the onions to char them a bit. Place the mushrooms and onions on a platter and tent with foil to keep warm.
- Next, Blue Cheese Burgers: Break up the ground beef. If it breaks up into super tiny pieces, add 2 tablespoons of oil. Also add the oil if you are using grass-fed beef because that tends to be a little lean, otherwise you're good to go. Sprinkle the Worcestershire sauce and Montreal Steak Seasoning over the meat and mix thoroughly with your hands. Add the blue cheese and mix again.
- Divide the meat evenly and roll into three balls. Flatten into patties (I use a burger press) and make a slight depression in the center of each patty. Grill to your desired level of doneness.
- Assemble: Separate the onions. Place the hamburger patties on the mushrooms, top with a pat of blue cheese butter and then finish with 1/3 of the grilled onions.
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