Keto Big Mac Smash Burgers
All the nostalgic Big Mac flavor—crisp smash-burger sear, secret sauce, and “bun” crunch—delivered in 25 minutes with only 2 net carbs per serving.
Ingredients
- 8 street-taco–sized keto zero-carb tortillas
- 1 lb 80/20 ground beef
- 8 slices American cheese
- 1 cup shredded iceberg lettuce
- ½ cup dill pickle slices
- ½ tsp garlic powder
- Salt & pepper to taste
- Big Mac Sauce
- ⅓ cup mayonnaise full-fat
- 1 Tbsp finely minced dill pickles
- 1 ½ tsp yellow mustard
- 3 tsp sugar-free ketchup
- ¼ tsp white or apple-cider vinegar
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Mix Sauce – Whisk all sauce ingredients in a small bowl until smooth. Refrigerate while you cook.
- Season Beef – In a mixing bowl, combine ground beef, garlic powder, salt, and pepper. Divide into 8 equal balls.
- Form Smash Patties – Press one meat ball firmly onto the front of each tortilla, spreading to the edges without over-compacting.
- Sear First Side – Pre-heat a skillet over medium-high. Place patties meat-side-down; smash with a spatula for maximum surface contact. Cook 3-4 min until a deep golden crust forms.
- Flip & Melt – Flip; immediately top each patty with a slice of American cheese. Cook 2-3 min to melt cheese and crisp tortillas.
- Assemble – Spread sauce on the cheese side. Add shredded lettuce and two pickle slices per burger.
- Serve – Stack or serve individually while hot and crispy.
Notes
Make-ahead: Form meat balls up to 24 h in advance; refrigerate covered.
Leftovers: Store assembled burgers, loosely covered, up to 2 days. Tortillas soften but remain tasty.
Extra sauce: Double the batch for salads, egg dips, or keto roll-ups; keeps 1 week refrigerated.
Heat boost: Stir cayenne or hot sauce into the Big Mac sauce to desired spice level.