Have you ever cooked burgers and they were just bland and fell apart? Some (non-keto) recipes use ingredients like bread crumbs to hold burgers together - NO THANK YOU. Today I have a burger recipe for you guys that's packed full of flavor and won't fall apart on the grill. I use these as a meal prep recipe and they're super easy to incorporate into a keto diet, even if you're on a budget. I like to serve these with a slice of gouda on top! Check out the recipe below and see my Keto Comfort Foods Meal Prep video for a tutorial.
Note: I do not calculate macros for this recipe as they will vary based on the ingredients you purchase. I recommend putting the ingredients into a calculator like Carb Manager and then dividing the recipe by the number of servings you use for the most accurate macros.

Yields3 Servings
Prep Time8 minsCook Time10 minsTotal Time18 mins

 16 oz 80/20 ground beef
 1 Egg
 1 tbsp Worchestershire sauce
 1 tbsp Cholula hot sauce
 ½ tbsp Garlic Powder
 1 tbsp Salt
 1 tbsp Fresh cracked black pepper
 Dak's Blackened Seasoning, paprika, chili powder, onion powder
 2 tbsp Stone ground or dijon mustard
 1 tbsp Organic coconut protein powder
 2 oz Smoked cheddar cheese, chopped

1

Heat a cast iron griddle or grill to medium-high heat. I prefer a charcoal grill for the flavor, but the cast iron griddle is really convenient indoors. This part is totally up to your preference. Just make sure it's medium-hot.

2

Add all ingredients except the protein to a bowl and mix together. I use my hands to combine these thoroughly, but you can use a spoon. Be cautious to not over-mix if you go with the spoon method, as it can make the burger patty tough.

3

Sprinkle protein powder onto patties and mix it well into the beef. The reason we add this last is so that it won't clump up in the egg.

4

Shape mix into 6 patties. Each should be about 3/4 inches thick and 4 inches across. They will shrink up quite a bit as they cook. If you want them thinner, you can shape them into 8 patties and freeze on a tray with parchment paper in between them. You'll put them on the grill directly from frozen if you go this route.

5

Cook burgers on each side until done. Your cook time will vary on your preferred temp and your cooking method. Use a meat thermometer to ensure they've reached 160 degrees Fahrenheit before removing from the cooking source.

6

Transfer the patties to a plate and let them rest 5 minutes before serving. If adding cheese to them, do that at this stage as they cool. Enjoy!

Nutrition Facts

Serving Size 2 Patties

Servings 3

Ingredients

 16 oz 80/20 ground beef
 1 Egg
 1 tbsp Worchestershire sauce
 1 tbsp Cholula hot sauce
 ½ tbsp Garlic Powder
 1 tbsp Salt
 1 tbsp Fresh cracked black pepper
 Dak's Blackened Seasoning, paprika, chili powder, onion powder
 2 tbsp Stone ground or dijon mustard
 1 tbsp Organic coconut protein powder
 2 oz Smoked cheddar cheese, chopped

Directions

1

Heat a cast iron griddle or grill to medium-high heat. I prefer a charcoal grill for the flavor, but the cast iron griddle is really convenient indoors. This part is totally up to your preference. Just make sure it's medium-hot.

2

Add all ingredients except the protein to a bowl and mix together. I use my hands to combine these thoroughly, but you can use a spoon. Be cautious to not over-mix if you go with the spoon method, as it can make the burger patty tough.

3

Sprinkle protein powder onto patties and mix it well into the beef. The reason we add this last is so that it won't clump up in the egg.

4

Shape mix into 6 patties. Each should be about 3/4 inches thick and 4 inches across. They will shrink up quite a bit as they cook. If you want them thinner, you can shape them into 8 patties and freeze on a tray with parchment paper in between them. You'll put them on the grill directly from frozen if you go this route.

5

Cook burgers on each side until done. Your cook time will vary on your preferred temp and your cooking method. Use a meat thermometer to ensure they've reached 160 degrees Fahrenheit before removing from the cooking source.

6

Transfer the patties to a plate and let them rest 5 minutes before serving. If adding cheese to them, do that at this stage as they cool. Enjoy!

Easy Keto Protein Burgers That Won’t Fall Apart!