Keto Burger Buns and Juicy Homemade Burgers

1. Place the ground beef in a large bowl. Season generously with salt and pepper, mixing gently with your hands or a spoon to avoid compacting the meat too much, which can make the patties dense.
2. Divide the meat into 6 equal portions. Shape each portion into a patty that is slightly wider than the buns, as they will shrink during cooking. Press a shallow dimple in the center of each patty to promote even cooking.
3. Heat a grill or skillet over medium-high heat. When hot, place the patties in the pan and cook for 3–4 minutes per side, or until the outside is well-browned and the center reaches your preferred doneness. Avoid pressing down on the patties to retain juices.

3. Assemble the Burgers

1. Once the buns are fully cooled, slice each in half horizontally using a serrated knife.
2. Layer the bottom half of each bun with lettuce leaves, a cooked burger patty, a slice of cheese, and tomato slices. Add a drizzle of keto-friendly sauces to taste.
3. Top with the remaining half of the bun. Serve immediately while the patties are hot and the cheese is slightly melted.

Storage & Serving Tips

Make-ahead tip: You can bake the buns a day in advance. Once cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Reheat gently in the oven or toaster before serving.

Freezing: The buns and raw patties can both be frozen separately. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before cooking or assembling.

Serving suggestion: Pair with a green salad, grilled vegetables, or keto-friendly coleslaw for a complete low-carb meal.