Bunless Burger

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

1. Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
2. Using your hands divide the mixture into 4-6 burgers.
3. 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.
4. 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.

NUTRITION INFORMATION

Amount per serving (1/6 (the calorie only includes the beef burger)) — Calories: 256, Fat: 10g, Saturated Fat: 3g, Cholesterol: 127mg, Sodium: 209mg, Carbohydrates: 4g, Fiber: 1g, Sugar: 2g, Protein: 34g