The Burger Post (#1)


I call this “The Burger Post #1” because I assume there will be more posts about different delicious burgers!

I love hamburgers. About 3.5 miles from where I live, there is a restaurant that claims the founders (two brothers) invented the hamburger at a fair in Hamburg, NY in the 1800’s. They also claim to have invented the ice cream cone and Cracker Jacks. I have no idea if their claims are valid (Wikipedia states that others are claiming to be the hamburger inventor). But, I suppose someone had to come up with the idea. (Side Note: My mom claims to have invented the bacon cheeseburger in the mid 1970’s when she was in college, and says she wrote a letter to McDonald’s about it. She’s mad she never trademarked the idea! LOL. I’m pretty sure her claim may be just as invalid as the Menches Bros. claim to the hamburger).

I do not eat buns with my burger, obviously, although one time I made a “keto” bun. It tasted fantastic but completely fell apart on me, so I have no idea where I went wrong with that one.


Bun Failure in 3, 2, 1…

My advice to you burger aficionados is to top your burger with low-carb (preferably homemade) condiments, high-quality cheeses (if you eat dairy), and lots of low-carb veggies. Make yourself a burger salad! Another thing I like to do is mix in spices, onion, or pork sausage with the meat prior to cooking. It gives it an extra kick of flavor. Some good spices to try are simple sea salt and freshly ground pepper, prepared horseradish, mesquite flavoring, basil, garlic, onion powder, or even hotter spices like these I got on a trip back home to Tucson. Get creative!


The Rattlesnake version is incredibly hot! 🔥

When eating at a restaurant, be sure to ask for “no bun” and ask for the sauces on the side. That way you can taste them first to see if they have a lot of sugars and/or you can skip them altogether and stick with mayonnaise or mustard.


A burger I once had at The Rail. That’s Sriracha on the left and sautéed jalapeños on the right. I ate every last bit of it!

Some things you may want to skip are barbeque sauces, catsup, and anything that says “brown sugar”, “maple”, and “honey”. Sweet French dressings, or Red French dressings also have a lot of added sugars. That’s why I highly recommend skipping the sauces at restaurants or sneaking in your own homemade sauces. Pro Tip: Never sneak in homemade sauces/dressings while on a first date. Your love interest might think you a little strange!

Here are a few burgers I have made at home:


1/4 lb ground round, mesquite spices, provolone, red romaine lettuce, and mayo with Sriracha mixed.


Iceberg lettuce, Swiss cheese, tomato, jalapeños, homemade guacamole, and mustard. And a kosher dill spear (I love pickles!)


Two homemade burger patties (I was hangry, okay!), melted cheddar and my homemade Sriracha mayo, all on a bed of fresh spinach.


Breakfast burger with American cheese (I’m typically not a fan of American cheese – you could leave the plastic wrapper on it and it would taste the same!), egg fried in bacon fat, bacon, and fresh avocado.


Today’s lunch: 1/4 lb grassfed beef, 1/8 lb pasture-raised homemade mild Italian sausage mixed in, topped with lightly melted chèvre cheese (French goat cheese), and a side of Brussels sprouts cooked in the beef/pork fat from the burger.

Post Script: I read this to my mother before publishing and she insisted I explain the bacon cheeseburger situation. The story goes, my father (who was an awesome cook!), came to my mom’s apartment and made Cordon Bleu. (If you aren’t familiar with Cordon Bleu, shame on you! I kid. Actually, I’ll make a blog post with some low-carb French recipes I have. And I’ll write the post in French. Mua-ha-ha-ha!). Anyway, back to the story. So my dad makes this dish for her and it got her to thinking, “If ham is good with chicken, perhaps bacon would be good on a burger.” And she tried it and loved it. So there you have it. That’s her story and she’s sticking to it.


The Burger Post (#1)

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