Ingredients
Method
- Mix gently: In a medium bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix with your hands or a fork just until combined; do not overwork the meat, or the burgers will become dense.
- Shape patties: Divide the mixture into four equal portions (approx. 4oz each). Form into patties slightly wider than your buns, as they will shrink during cooking. Press a shallow indentation into the center of each patty with your thumb to prevent puffing up in the middle.
- Chill: Place patties on a plate or tray and refrigerate for at least 15 minutes while you heat your pan. This helps them hold their shape better.
- Sear: Heat a cast-iron skillet or grill pan over medium-high heat. Add the oil. Once shimmering, carefully place the patties in the pan. Cook undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.
- Flip and finish: Flip the patties. Reduce heat to medium. Cook for another 3–4 minutes. If you prefer well-done burgers with cheese, place a slice of cheese on each patty during the last minute of cooking and cover the pan loosely with foil or a lid to melt it.
- Check temperature: For medium-rare, aim for an internal temperature of 130°F–135°F. For medium, aim for 140°F–145°F. Let rest for 2 minutes before assembling.
- Assemble: Place the patty on your bottom bun. Add lettuce, tomato, pickles, and condiments. Top with the other half of the bun and serve immediately.
Nutrition
Notes
They cook up juicy and crisp-edged, sitting comfortably below five grams of net carbs per serving. Keep a jar of sugar-free ketchup nearby; the smoky char pairs perfectly with that tangy sweetness for a burger experience that feels indulgent rather than restrictive.