The Best Keto Cheeseburger | KetoDiet Blog

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Giving up grains can be one of the hardest parts of following a low-carb lifestyle, especially if you're on a strict keto diet. Trust me, I know all about that! Growing up, bread was a staple with almost every meal, and when I switched to keto, the idea of giving up warm, soft bread—especially with burgers—seemed impossible.

Sure, I love bunless burgers, but sometimes you just need the real thing. With this keto bacon cheeseburger recipe, you can enjoy a juicy, filling burger without the carbs. It tastes just like a traditional cheeseburger but is completely low-carb and keto-friendly!

Why This Keto Bacon Cheeseburger is Perfect

This keto bacon cheeseburger lets you enjoy all the best parts of a classic burger—juicy beef, crispy bacon, melted cheese—without worrying about the carbs or grains. The homemade keto buns are fluffy, low-carb, and satisfying, making them an excellent alternative to traditional bread.

If you're still finding it hard to let go of bread on a low-carb diet, this comprehensive guide to low-carb bread alternatives can help you break the cycle.

Another benefit of this burger is that it fits seamlessly into a ketogenic lifestyle, even if you’re combining keto with intermittent fasting. Thanks to its high-fat, high-protein content and the inclusion of fiber from keto buns and veggies, this burger is super filling, making it perfect for those who eat just once or twice a day. Pairing keto with fasting has proven to be a game-changer for many, helping boost energy levels and curb cravings.

Ingredients Breakdown & Swaps

The beauty of this recipe is its flexibility. You can adjust it to fit your diet or preferences without sacrificing flavor.

• Ground Beef: The base of any good burger! You can also use ground turkey or chicken if preferred. All you need to make the perfect patties is just a classic burger seasoning!
• Keto Buns: The key to making this burger low-carb. If you're nut-free, use these nut-free keto buns. Make a batch ahead and freeze for future use.
• Bacon: Adds that crispy, salty bite. Sugar-free bacon is a must for keto!
• Cheese: Use cheddar, Monterey Jack, or provolone, or skip it for a dairy-free version. If you need to keep these burgers dairy-free, simply skip the cheese.
• Burger Sauce: Homemade mayo and sugar-free ketchup are ideal to keep it low-carb, but store-bought versions work too if you're in a pinch. Just check for added sugars.
• Pickles & Veggies: Be cautious with pickles as they sometimes contain sugar. Try making your own pickles with a low-carb sweetener. Lettuce, onions, and tomatoes add freshness and crunch.

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Tips for Making the Perfect Keto Bacon Cheeseburger

To get the best results with your keto bacon cheeseburger, these few simple tricks can make all the difference:

• Burger Patties: Don't over-mix the meat when forming patties, or they’ll become tough. Also, piercing the patties helps them cook evenly and avoids curling up while they caramelize. Note that fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process.
• Buns: Brush the buns with melted butter before browning in a skillet to get that crispy, golden finish. Make extra and freeze them for quick meals later.
• Cooking the Patties: High heat is key for a good sear. Cook until a crust forms on both sides, but don’t pierce the patties while cooking—this keeps the juices inside.
• Make It Ahead: The burger buns and patties can both be made in advance. The buns freeze well, and the uncooked patties can be stored in the fridge for up to 2 days or frozen for future use.

Low-Carb Burger Recipes You Will Love

And if you love burgers, below are some of our readers' favorites:

• Bunless Big Mac Burger
• The Best Vegetarian Keto Burger
• Keto Chicken Portobello Burgers
• Keto Blue Cheese Burger
• Keto Mexican Stuffed Chorizo Burgers
• Bacon Wrapped & Cheese Stuffed Burgers
• Plus plenty more Keto Burger Recipes and condiments that go with them!

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0 days, 0 hours, 0 minutes

Hands-on 20 minutes Overall 20 minutes

Serving size cheeseburger

Allergy information for The Best Keto Cheeseburger

✔ Gluten free ✔ Nut free✔ Avocado free✔ Fish free✔ Shellfish free

Nutritional values (per cheeseburger)

Net carbs8.8 gramsProtein47 gramsFat72.1 gramsCalories887 kcal Calories from carbs 4%, protein 22%, fat 74%Total carbs18.2 gramsFiber9.4 gramsSugars3.9 gramsSaturated fat24.6 gramsSodium1,784 mg(78% RDA)Magnesium137 mg(34% RDA)Potassium1,012 mg(51% EMR)

Ingredients (makes 4 cheeseburgers)

Burger patties:

• 600 g ground beef (1.3 lb)
• 1 clove garlic, minced
• 2 tsp onion powder
• 1 tsp apple cider vinegar
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp ghee or lard for greasing (15 ml)

Burger sauce:

• 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
• 2 tbsp sugar-free ketchup or tomato puree (30 g/ 1.1 oz) - you can make your own ketchup
• 1 tbsp pickle juice or lemon juice (15 ml)
• salt and pepper, to taste

Burgers:

• 4 Ultimate Keto Buns or Nut-Free Keto Buns
• 2 tbsp melted butter (30 ml)
• 4 slices slices bacon, cut lengthwise (120 g/ 4.2 oz)
• 2 cups green shredded lettuce (60 g/ 2.1 oz)
• 16 slices sugar-free pickles (40 g/ 1.4 oz) - you can make your own pickles
• 8 slices red onion (60 g/ 2.1 oz)
• 4 slices tomato (120 g/ 4.2 oz)
• 4 slices slices cheddar, provolone or Monterey Jack cheese (85 g/ 3 oz)

Instructions

1. Prepare the Keto Buns. If you don’t have any pre-made keto burger buns, make them first—this will take about an hour. You can also make a batch ahead, brush with egg yolk mixed with water for a shiny finish, and freeze for future use. Defrost at room temperature when needed.
2. Mix the Burger Patties. In a large bowl, combine the ground beef, minced garlic, onion powder, apple cider vinegar, sea salt, and black pepper. Mix gently—over-mixing can make the patties tough.
3. Shape the Patties. Divide the beef mixture into 4 equal portions and shape them into patties about 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Smooth out any cracks with your hands. Pierce each patty a few times with a fork to help them cook evenly and prevent curling.
4. Make the Burger Sauce. In a small bowl, mix the mayonnaise, sugar-free ketchup, pickle juice (or lemon juice), salt, and pepper. Set aside.
5. Brown the Buns. Cut the keto buns in half and brush the cut sides with melted butter. Place them in a hot skillet, cut side down, and toast for about a minute until browned and crispy. Set aside.
6. Cook the Patties. Heat a tablespoon of ghee in the skillet over high heat. Add the burger patties (don’t crowd the pan) and cook for 2-3 minutes per side, or until a crust forms and they are easy to flip. Do not pierce the burgers with a fork or you will lose the juices. Once flipped, cook for another 2-3 minutes until browned. Transfer to a plate and set aside.
7. Cook the Bacon. In the same skillet, cook the bacon slices until browned and crispy, or bake them in the oven if you prefer. Set aside.
8. Assemble the Burgers. Spread about 2 teaspoons of burger sauce on each bun half. Layer the bottom half with 4 pickle slices and some shredded lettuce.
9. Add a burger patty, 2 onion slices, 1 slice of tomato, and a slice of cheese.
10. Melt the Cheese and Add Bacon. Place the burgers under the broiler for about a minute to melt the cheese. Alternatively, add the cheese to the hot burger patties before assembling to let it melt naturally. Top each burger with 2 slices of cooked bacon and the top bun half.
11. Serve. Serve your keto bacon cheeseburgers with any remaining burger sauce, sugar-free ketchup, Dijon mustard, or extra pickles. For a side, pair with a crispy vegetable salad tossed in olive oil and lemon juice.

The Best Keto Cheeseburger Step by Step

★★★★★★★★★★4.9 stars, average of 428 ratingsAuthentic American style bacon cheeseburger made with fluffy low-carb burger buns. These grain-free burgers taste and look just like the real deal!Hands on20mOverall20mServings4Calories887 kcal Pin it Print Recipe

Ingredients

• Burger patties:

• 600 g ground beef (1.3 lb)
• 1 clove garlic, minced
• 2 tsp onion powder
• 1 tsp apple cider vinegar
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp ghee or lard for greasing (15 ml)

• Burger sauce:

• 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz) - you can make your own mayo
• 2 tbsp sugar-free ketchup or tomato puree (30 g/ 1.1 oz) - you can make your own ketchup
• 1 tbsp pickle juice or lemon juice (15 ml)
• salt and pepper, to taste

• Burgers:

• 4 Ultimate Keto Buns or Nut-Free Keto Buns
• 2 tbsp melted butter (30 ml)
• 4 slices slices bacon, cut lengthwise (120 g/ 4.2 oz)
• 2 cups green shredded lettuce (60 g/ 2.1 oz)
• 16 slices sugar-free pickles (40 g/ 1.4 oz) - you can make your own pickles
• 8 slices red onion (60 g/ 2.1 oz)
• 4 slices tomato (120 g/ 4.2 oz)
• 4 slices slices cheddar, provolone or Monterey Jack cheese (85 g/ 3 oz)

Instructions

1. Prepare the Keto Buns. If you don’t have any pre-made keto burger buns, make them first—this will take about an hour. You can also make a batch ahead, brush with egg yolk mixed with water for a shiny finish, and freeze for future use. Defrost at room temperature when needed.
2. Mix the Burger Patties. In a large bowl, combine the ground beef, minced garlic, onion powder, apple cider vinegar, sea salt, and black pepper. Mix gently—over-mixing can make the patties tough.
3. Shape the Patties. Divide the beef mixture into 4 equal portions and shape them into patties about 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Smooth out any cracks with your hands. Pierce each patty a few times with a fork to help them cook evenly and prevent curling.
4. Make the Burger Sauce. In a small bowl, mix the mayonnaise, sugar-free ketchup, pickle juice (or lemon juice), salt, and pepper. Set aside.
5. Brown the Buns. Cut the keto buns in half and brush the cut sides with melted butter. Place them in a hot skillet, cut side down, and toast for about a minute until browned and crispy. Set aside.
6. Cook the Patties. Heat a tablespoon of ghee in the skillet over high heat. Add the burger patties (don’t crowd the pan) and cook for 2-3 minutes per side, or until a crust forms and they are easy to flip. Do not pierce the burgers with a fork or you will lose the juices. Once flipped, cook for another 2-3 minutes until browned. Transfer to a plate and set aside.
7. Cook the Bacon. In the same skillet, cook the bacon slices until browned and crispy, or bake them in the oven if you prefer. Set aside.
8. Assemble the Burgers. Spread about 2 teaspoons of burger sauce on each bun half. Layer the bottom half with 4 pickle slices and some shredded lettuce.
9. Add a burger patty, 2 onion slices, 1 slice of tomato, and a slice of cheese.
10. Melt the Cheese and Add Bacon. Place the burgers under the broiler for about a minute to melt the cheese. Alternatively, add the cheese to the hot burger patties before assembling to let it melt naturally. Top each burger with 2 slices of cooked bacon and the top bun half.
11. Serve. Serve your keto bacon cheeseburgers with any remaining burger sauce, sugar-free ketchup, Dijon mustard, or extra pickles. For a side, pair with a crispy vegetable salad tossed in olive oil and lemon juice.

Nutrition (per cheeseburger)

Calories887kcalNet Carbs8.8gCarbohydrates18.2gProtein47gFat72.1gSaturated Fat24.6gFiber9.4gSugar3.9gSodium1,784mgMagnesium137mgPotassium1,012mg My go-to recipes for stress-free meal prep ⭐️ FREE EMAIL BONUS ⭐️Easy, filling, high-protein meals I make on repeat to save time & keep it simple. Yes, I want this!

Detailed nutritional breakdown (per cheeseburger)

Net carbs	Protein	Fat	Calories
Total per cheeseburger
8.8 g	47 g	72.1 g	887 kcal
Beef, minced (ground), raw, grass-fed
0 g	25.8 g	30 g	381 kcal
Garlic, fresh
0.2 g	0 g	0 g	1 kcal
Onion powder, spices
0.8 g	0.1 g	0 g	4 kcal
Apple cider vinegar
0 g	0 g	0 g	0 kcal
Salt, sea salt
0 g	0 g	0 g	0 kcal
Pepper, black, spices
0.2 g	0.1 g	0 g	1 kcal
Mayonnaise
0.1 g	0.2 g	11.4 g	102 kcal
Ketchup
0.4 g	0.1 g	0 g	2 kcal
Lemon juice, fresh
0.2 g	0 g	0 g	1 kcal
Ultimate Keto Buns, homemade (KetoDiet app)
4.3 g	10.1 g	15.9 g	208 kcal
Butter, unsalted, grass-fed
0 g	0.1 g	5.8 g	51 kcal
Bacon, crispy (bacon grease removed)
0 g	4.8 g	1.6 g	34 kcal
Lettuce, mixed leaf salad
0.2 g	0.2 g	0 g	2 kcal
Cucumbers, pickled
0.1 g	0.1 g	0 g	1 kcal
Onion, red, fresh
1 g	0.2 g	0 g	6 kcal
Tomatoes, fresh
0.8 g	0.3 g	0.1 g	5 kcal
Cheese, cheddar, sharp, sliced
0.5 g	5.2 g	7.2 g	87 kcal

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Comments (11)

Helen at the Lazy Gastronome (http://lazygastronome.com/) 7 years ago # Reply 9/20/2018 1:18:20 PM

Thanks for sharing this amazing burger for National Cheeseburger day. We'd love to see some of your delicious recipes at our weekly party on Sundays (runs' through Saturday) - What's for Dinner. Enjoy the rest of your week!

Helen at the Lazy Gastronome (http://lazygastronome.com/) 7 years ago # Reply 9/17/2018 7:58:57 PM

Woah!! What a burger! We're celebrating National Cheeseburger day at the Lazy Gastronome by inviting other bloggers to share their amazing recipes. I would be honored if you shared this one!http://www.lazygastronome.com/national-cheeseburger-day-and-youre-invited/

Martina @ KetoDiet 7 years ago # Reply 9/19/2018 1:09:25 AM

Thank you Helen, I appreciate that!

Lina 7 years ago # Reply 8/24/2018 6:48:48 PM

Hi Martina!!! I have a question unrelated to this recipe, but I’m hoping you can help me 😊. I have found all of your recipes explain the nutrition of each serving perfectly. But sometimes the “ per serving” doesn’t state exactly the total amount of the serving in grams or oz. I like to meal prep and this number would really help me when I put the serving in each container. Mostly recipes like soups or casseroles are missing that. Can you please tell me if I’m missing that information somewhere? Thank you so much for everything you do!!!!

Martina @ KetoDiet 7 years ago # Reply 8/24/2018 7:30:22 PM

Thank you for your kind words, Lina!It depends. When there is a "burger" it's easy to determine the serving size but if it's say a casserole, you have to estimate it. In most recipes, it is always an estimate, even if you can separate the servings (such as burgers) as they are never exactly equal. I think that most soups should list what a serving is but maybe some old recipe are missing this piece of information. I'll update it where possible 😊There are several factors that affect the exact amount you can weigh, for example:- Evaporation. This can be different every time you make it and makes a difference to the volume and weight.- Edible vs non-edible parts. If say you have a roast with bone in, or you have leftover juices from a roast or a casserole that you don't eat, then it's hard to get the exact weight.If this helps, I don't think you need to worry about small differences or exact macros (e.g. eating a few more grams of protein or fat won't make a difference, and all meals are low in carbs anyway).

Lina 7 years ago # Reply 8/24/2018 8:57:22 PM

Thank you so much for your detailed response! You are right, I’m talking about old recipes. You are always so kind and professional. Keep the amazing work, and thank you for making our lives easier 😊

Martina @ KetoDiet 7 years ago # Reply 8/26/2018 8:20:11 PM

Thank you very much Lina, I appreciate your kind words!

Jude 7 years ago # Reply 8/19/2018 9:52:19 PM

Hi Martina!Looking at your recipe for burger buns, and just wondering what “ defatted” sesame flour is. Is all sesame flour defatted?

Martina @ KetoDiet 7 years ago # Reply 8/19/2018 11:16:44 PM

Hi Jude, the one I use is from Sukrin. I'm not sure about all the other brands but it's very fine sesame seeds flour (compared to ground sesame seeds which are not as fine and typically contain more fat - this looks similar to golden flax meal). I've tried both and the recipe works with either but the buns are best (more fluffy) with sesame seed flour (Sukrin). I hope this helps!

Meredith (http://na/) 7 years ago # Reply 8/18/2018 1:28:56 AM

What is the purpose of adding vinegar to the hamburger meat? Thanks!

Martina @ KetoDiet 7 years ago # Reply 8/18/2018 4:34:27 PM

I use it for two 2 reasons. For flavour and because it makes cooking (especially grilling) meat healthier. Some research shows that vinegar and vinegar based marinades can reduce the chances of carcinogenic compounds forming.

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