INGREDIENTS
FOR THE BURGER
- 1 lb grass-fed extra lean ground beef
- 1 egg
- 1 cup of white onions — Slices
- Kosher salt and freshly ground black pepper— to taste. I got mine from Mexico, it’s inside one bottle.
- 1 tsp paprika
- 3/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 teaspoons extra virgin olive oil
- I sprinkled Tajin on top of the burger for added flavor
FOR SERVING
- Slices of iceberg lettuces — red onions, tomatoes, cooked sugar and nitrate-free bacon and low-carb ketchup.
INSTRUCTIONS
- Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
- Using your hands divide the mixture into 4-6 burgers.
- Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
- To build each burger, top one iceberg lettuce, patty burger, ketchup, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and top with second iceberg lettuce.
