Carb Free Smash Burgers

If you haven’t heard of a smash burger it’s because it’s the griddle burger rebranded. Gone are the days of dry hockey pucks coming off the grill your dad used to man in the summer and enter the perfectly griddled smash burger made on a flat surface. Whether you have a griddle, a cast iron, or a flat pan on a grill outside, everyone agrees smash burgers are the best burgers. What’s even better is that with these Sola Burger Buns, they’re keto-friendly too! 

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I’m a huge fan of a thin patty hamburger, no more havign to worry about if my medium rare is going to be over or under. All I have to do is order, sit back, relax, and dream about that first bite of double patty goodness and melty cheese to enter my belly. 

As we’re stuck at home right now and take out burgers don’t have the same appeal as eating them counter-side at my favorite restaurant here in Atlanta (Holeman & Finch just FYI) I decided to try to whip up my own creation with the help from my friends at the Sola Company who specialize in keto-friendly products. 

I’ve made sugar cookies with their sugar and they turned out awesome. I used their buns last year for a grilled chicken sandwich that was to die for. Earlier this year I used some of their bread to make a french toast bake for Valentine’s Day. 

And now that I’m craving burgers, I’m using them to lighten up this decadent recipe. 

If it weren’t for the chips and strawberries we indulged in with this meal, each plate would only have net 6 grams of carbs! And if you are wondering, yes they really do taste like delicious fluffy buttery clouds of goodness each time you take a bite. 

P.S. Stock up on their awesome products for the summer by using code 15DARLING to receive 15% off at their online shop here.

Smash Burgers
Prep Time
15 mins
Cook Time
6 mins

We're making these burgers reminiscent of your favorite griddle style burgers from that restaurant you love. Complete with tangy-sweet burger sauce and tons of cheese. P.S. if you use Sola Burger Buns it's a keto-friendly meal!

Course: Main Course
Cuisine: American
Keyword: burger, keto burger, keto recipe
Servings: 4
For the Burger Patties
  • 1 lb 80/20 ground beef
  • 1 lb 95/5 ground beef
  • 1 tsp Worcestershire sauce
  • 1 pinch salt
  • 3 cracks pepper
For the Burger Sauce
  • 2 parts mayonnaise
  • 1 part dijon mustard
  • 1 part ketchup
  • 1/2 part pickle juice
Burger Assembly
  • high quality cheddar slices, I like Tillamook at room temperature
  • Sola Burger Buns
  • Bread & Butter Pickle Slices
For the Burgers
  1. In a large bowl, combine all ingredients and mix together with hands. We're trying to mix the meats well together.

  2. Using a kitchen scale (or your best guess) measure out 2 ounce meat balls, roll into a ball with your hand and then press together to 1/4 inch thickness between two pieces of wax paper.

  3. Repeat until all meat has been pressed into patties. You should have 16 patties at the end. (32 ounces of meat divided by 2 ounce patties). Set aside.

  4. Heat your griddle on high and lightly oil to keep the patties from sticking.

For the burger sauce
  1. While the griddle is heating, mix all ingredients together in a bowl and adjust at the end if it's not to your specifications. If you need additional sweetness add ketchup, if you need more creaminess add mayonnaise. You should be left with a slightly tangy, apricot-colored sauce that is easily spreadable with a spoon.

  2. When the griddle is hot, place the burgers on the griddle and cook roughly 1-2 minutes on each side. Once you've flipped from the first side, add your cheese to the other side.

  3. While the second side is cooking, add the burger buns to toast a little before serving.

  4. Remove the burger patties from the griddle and place directly on the bottom burger bun on a plate. Add a healthy dollop of the burger sauce and two bread and butter pickles. Top with top bun. Serve and eat immediately.

Recipe Notes

I listed the burger sauce in parts so that you can adjust for how much each person may want to put on their burger. If you make too much, you can always store in your fridge in an airtight container for up to one month. 

Author: Cynthia

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Recipe Rating

  • 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.