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Get ready for a mouthwatering twist on the classic Big Mac with our Bunless Big Mac Burger recipe. This low-carb, high-protein, and dairy-free version features our Sugar-Free Copycat Big Mac Sauce, which captures the iconic flavors of the classic sauce while fitting seamlessly into your low-carb lifestyle.
Known as "bunless" or "naked" burgers, these delicious creations have gained popularity in the UK and other countries due to the rising demand for low-carb options.
Embrace a guilt-free burger experience, savoring all the beloved flavors you adore, while leaving the bun behind. Let's dive into this delectable recipe and uncover the secret to a truly satisfying burger, no bun required!
Recipe Tips
These burgers are versatile! Feel free to swap the romaine lettuce with some iceberg lettuce (although it is nutritionally inferior), or even some lamb lettuce. Add your favorite toppings - try our pickled jalapeños, pickled onions or pickled zucchini.
Apart from classic beef patties, you can serve the burger sauce with patties made from lamb or chicken, or even with salmon burgers.
For those who are not strict keto and want to add some healthy carbs, opt for oven roasted or air-fried sweet potato wedges.
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Hands-on Overall
Serving size 1 bunless big mac
Nutritional values (per 1 bunless big mac)
Net carbs7.2 grams
Protein45.4 grams
Fat66.5 grams
Calories722 kcal
Calories from carbs 4%, protein 22%, fat 74%
Total carbs10.7 gramsFiber3.5 gramsSugars4.6 gramsSaturated fat21.1 gramsSodium1,353 mg(59% RDA)Magnesium67 mg(17% RDA)Potassium1,125 mg(56% EMR)
Ingredients (makes 2 servings)
Burger patties:
- 500 g ground beef (1.1 lb)
- 1 clove garlic, minced
- 1 1/2 tsp onion powder
- 1 tsp apple cider vinegar
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp extra virgin avocado oil or ghee for greasing
Sauce and sides:
- 4 tbsp Sugar-Free Copycat Big Mac Sauce (60 ml/ 2 fl oz)
- 1/2 medium red onion, sliced (50 g/ 1.8 oz)
- 1 medium tomato, sliced (123 g/ 4.3 oz)
- 1 sugar-free pickle, sliced (35 g/ 1.2 oz) - you can make your own pickles
- 1 small head Romaine lettuce, torn into pieces (150 g/ 5.3 oz)
Instructions
- In a bowl, mix the ingredients for the burger patties: beef, minced garlic, onion powder, apple cider vinegar, sea salt and black pepper. Do not over-mix or the burgers will become tough.
- Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
- Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.
- Grease the hot skillet with the avocado oil (or ghee) and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
- Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
Note: Fat for greasing is not included in the nutrition facts. Some fats in the meat are lost during the cooking process.
- Prepare the burger sauce by mixing all the ingredients for the Big Mac Sauce.
- To serve, fold lettuce leaves in serving bowls and top them with tomato slices, onion rings and pickles. Add burger patties (two per serving) and drizzle with the prepared burger sauce. (You can sandwich some tomatoes, pickles and onion between the patties or serve them on the side.)
- Eat warm. To serve later, you can store the individual components in separate containers (vegetables, burger patties and sauce) and assemble just before serving. Store in the fridge for up to a day.
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Ingredients
- 500 g ground beef (1.1 lb)
- 1 clove garlic, minced
- 1 1/2 tsp onion powder
- 1 tsp apple cider vinegar
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp extra virgin avocado oil or ghee for greasing
- 4 tbsp Sugar-Free Copycat Big Mac Sauce (60 ml/ 2 fl oz)
- 1/2 medium red onion, sliced (50 g/ 1.8 oz)
- 1 medium tomato, sliced (123 g/ 4.3 oz)
- 1 sugar-free pickle, sliced (35 g/ 1.2 oz) - you can make your own pickles
- 1 small head Romaine lettuce, torn into pieces (150 g/ 5.3 oz)
Instructions
- In a bowl, mix the ingredients for the burger patties: beef, minced garlic, onion powder, apple cider vinegar, sea salt and black pepper. Do not over-mix or the burgers will become tough.
- Using your hands, create 4 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
- Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.
- Grease the hot skillet with the avocado oil (or ghee) and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.
- Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices. It will take another 2-3 minutes to cook through. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
Note: Fat for greasing is not included in the nutrition facts. Some fats in the meat are lost during the cooking process.
- Prepare the burger sauce by mixing all the ingredients for the Big Mac Sauce.
- To serve, fold lettuce leaves in serving bowls and top them with tomato slices, onion rings and pickles. Add burger patties (two per serving) and drizzle with the prepared burger sauce. (You can sandwich some tomatoes, pickles and onion between the patties or serve them on the side.)
- Eat warm. To serve later, you can store the individual components in separate containers (vegetables, burger patties and sauce) and assemble just before serving. Store in the fridge for up to a day.
Nutrition (per serving, 1 bunless big mac)
Calories722kcal
Net Carbs7.2g
Carbohydrates10.7g
Protein45.4g
Fat66.5g
Saturated Fat21.1g
Fiber3.5g
Sugar4.6g
Sodium1,353mg
Magnesium67mg
Potassium1,125mg
Detailed nutritional breakdown (per 1 bunless big mac)
| Total per 1 bunless big mac |
| 7.2 g | 45.4 g | 66.5 g | 722 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 42.9 g | 50 g | 635 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Onion powder, spices |
| 1.2 g | 0.2 g | 0 g | 6 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Avocado oil, extra virgin |
| 0 g | 0 g | 4.5 g | 40 kcal |
| Big Mac Sauce, homemade (KetoDiet blog) |
| 0.9 g | 0.3 g | 11.5 g | 2 kcal |
| Tomatoes, fresh |
| 1.7 g | 0.5 g | 0.1 g | 11 kcal |
| Onion, red, fresh |
| 1.6 g | 0.3 g | 0.1 g | 10 kcal |
| Pickles, cucumber, dill or kosher dill |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Lettuce, Romaine |
| 0.9 g | 0.9 g | 0.2 g | 13 kcal |
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