keto burger bun

Smash Burgers

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
Prep Time 15 minutes
Cook Time 6 minutes
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.