Spicy Grilled Smash-Burgers w/Fiery Sriracha Mayo [Keto, Low-carb, Sugar-free, Gluten-free]
Spicy Grilled Smash-Burgers
w/ Fiery Sriracha Mayo
Keto | Low-carb | Dairy-free | Nut-free | Soy-free
Enough with the frozen burgers and burnt hot dogs! This summer, I want you to really TURN UP THE TASTE, so here is my stacked smash burger, grilled to perfection, and loaded with melty cheese, bacon, avocado, and my absolute obsession – Sir Kensington’s Sriracha Mayonnaise. Flavor, Flavor, FLAVA! This is literally the juiciest, most mind-blowing burger you’ll ever have – and I’ll show you how easy it is to make at home, right on your grill.
TURN UP YOUR NEXT BBQ!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving:
(Note, these macros do not include any of the optional ingredients or the low-carb buns, as the brands and products available may vary. )
Servings: 4
Calories: 362.3
Protein: 27.1 g
Fat: 26 g
Net Carbs: 1.5 g
INGREDIENTS:
Fiery Sriracha Mayo
2 cloves - Garlic, finely grated
½ tsp - Sea salt
½ tsp - Cracked black pepper
½ tsp - Cayenne
½ tsp - Smoked paprika
Juicy Smash Burgers
1 lb. - Ground sirloin
½ tsp - Sea salt
1 tsp - Cracked black pepper
4 slices - Pepper Jack cheese
4 - Low-carb buns (or buns of your choice)
Optional, to serve: Bacon slices, romaine lettuce, avocado, sliced onions, and/or pickles
PRO TIPS:
If you don’t have a grill, you can also make these in a cast-iron skillet on your stove top instead!
Make sure to watch the video on youtube to see how to “smash” the burgers using parchment paper.
For a complete meal, try these with my No Big Dill “Potato” Salad in my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE SRIRACHA MAYO In a small bowl, add the mayonnaise, grated garlic, salt, pepper, cayenne, and paprika and mix together until combined. Cover the bowl with plastic wrap and place it in the fridge to set while we grill the burgers.
FOR THE BURGERS Get your grill smokin’! (If you're using a gas grill, crank it up to high heat. If you’re using charcoal, get the coals nice and hot.) Meanwhile, prepare the burgers by first getting out some parchment paper. Cut the paper into four strips (watch the video for a visual). Then, using your hands, press the beef into one large ball. Divide the ball in half, then in half again, until you have four “even” meatballs.
Place one ball of meat on each strip of parchment paper, then “sandwich” each meatball in between the paper. Use a spatula or the bottom of a pan to press on the paper and smash the burger down to about ⅛-inch thick. Peel back the top parchment layer of each burger, then season the tops evenly with salt and pepper. Gently press the seasoning into the patties, and re-cover with the parchment paper.
FOR GRILLING Once the grill is hot, grease the grates with oil or a non-stick grilling spray. Open each parchment pack, and flip each burger onto the grill grate, while slowly peeling off the paper. Cook the burgers for about 3 to 4 minutes, or just until the burger has nice grill marks (I like to use this time to gather my favorite burger toppings). Flip the burgers to the other side and top each with a slice of cheese. If you like your buns lightly toasted, now is the time to place them cut-side down on the grill. Close the lid, and cook for another 2 minutes. Take the burgers out and set them on a tray or wire rack to rest, and remove the buns from the grill.
TO SERVE Start assembling the burgers in any way you would like, stacking all of your favorite toppings. Spread that creamy, spicy mayo on the top bun, place it on your burger, and take the best bite of your life!
