Keto Recipe: Keto in-n-out burger.

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Keto in-n-out burger.

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5 COMMENTS

  1. Is this better? ?

    [Recipe used from here](https://www.castironketo.net/blog/keto-burger-in-n-out-style/).

    This makes two double burgers. *Disclaimer: I am Canadian and have never had an in-n-out burger so I have no idea if this is similar* ? but it was damn good.

    #Ingredients

    Onions:

    1 tablespoon butter

    ¼ cup diced white onion

    ⅛ teaspoon sea salt

    Burgers:

    ½ lb ground beef

    4 teaspoons yellow mustard

    ¼ teaspoon sea salt

    ⅛ teaspoon freshly ground black pepper

    Fry Sauce:

    3 tablespoons mayonnaise

    1 tablespoon sugar-free ketchup

    2 teaspoons minced dill pickles

    1 teaspoon powdered erythritol

    ½ teaspoon distilled white vinegar

    To serve:

    2 Keto Buns or 8 slices iceberg lettuce

    4 dill pickle chips

    2 slices tomato (*I left this off)

    2 slices unprocessed American style cheese

    #Steps
    1. First, you’ll start by portioning out 4 (2-oz) ground beef patties. We opt for 85-15 beef. Flatten them out until they are about the width of your fist. Season with salt and pepper.

    2. Heat the butter in a cast-iron skillet over medium heat. Once melted, lower the heat the low add in the diced onions and allow to cook until dark golden brown, about 10 minutes. Stir occasionally but use this time to assemble the remaining ingredients.

    3. For the fry sauce, simply mix all of the ingredients together in a small bowl or jar and refrigerate until ready to use.

    4. Once the onions are done, remove them to a plate and set aside.

    5. Increase the heat to medium and place the burgers in the skillet. Cook 2-3 minutes per side. Once you flip, brush the tops of each burger with a teaspoon of yellow mustard. Flip then place a slice of cheese on top of two of the burgers. Cover the skillet and cook for the 2-3 minutes while the cheese is melting.

    6. Assemble the Keto Burgers – if using a bun simply stack from the bottom up…tomato, pickle, a patty with cheese on top, the other patty, fry sauce, onions. If using lettuce simply do the same order and wrap in lettuce.

    *Macros for mine* which was two patties sith cheese on a carbonaut burger bun with half the onions and 1 tablespoon sauce.

    Calories: 530

    Net carbs: 5g

    Protein: 37.2

    Fat: 33.8g

    **On the side, I made rutabaga fries. Which I DID NOT like at all. They were really bitter… if anyone knows how to fix that (maybe I had a bad rutabaga? I’ve never eaten one before), then please share with me!**

  2. I guess if there isn’t in n out available to you, but just so you know they do lettuce wraps and my favorite: the flying dutchman. I like to add grilled onions.

  3. [Recipe used from here](https://www.castironketo.net/blog/keto-burger-in-n-out-style/).

    This makes two double burgers. *Disclaimer: I am Canadian and have never had an in-n-out burger so I have no idea if this is similar ?* but it was damn good.

    #Ingredients

    Onions:

    1 tablespoon butter

    ¼ cup diced white onion

    ⅛ teaspoon sea salt

    Burgers:

    ½ lb ground beef

    4 teaspoons yellow mustard

    ¼ teaspoon sea salt

    ⅛ teaspoon freshly ground black pepper

    Fry Sauce:

    3 tablespoons mayonnaise

    1 tablespoon sugar-free ketchup

    2 teaspoons minced dill pickles

    1 teaspoon powdered erythritol

    ½ teaspoon distilled white vinegar

    To serve:

    2 Keto Buns or 8 slices iceberg lettuce

    4 dill pickle chips

    2 slices tomato (*I left this off)

    2 slices unprocessed American style cheese

    #Steps
    1. First, you’ll start by portioning out 4 (2-oz) ground beef patties. We opt for 85-15 beef. Flatten them out until they are about the width of your fist. Season with salt and pepper.

    2. Heat the butter in a cast-iron skillet over medium heat. Once melted, lower the heat the low add in the diced onions and allow to cook until dark golden brown, about 10 minutes. Stir occasionally but use this time to assemble the remaining ingredients.

    3. For the fry sauce, simply mix all of the ingredients together in a small bowl or jar and refrigerate until ready to use.

    4. Once the onions are done, remove them to a plate and set aside.

    5. Increase the heat to medium and place the burgers in the skillet. Cook 2-3 minutes per side. Once you flip, brush the tops of each burger with a teaspoon of yellow mustard. Flip then place a slice of cheese on top of two of the burgers. Cover the skillet and cook for the 2-3 minutes while the cheese is melting.

    6. Assemble the Keto Burgers – if using a bun simply stack from the bottom up…tomato, pickle, a patty with cheese on top, the other patty, fry sauce, onions. If using lettuce simply do the same order and wrap in lettuce.

    *Macros for mine* which was two patties sith cheese on a carbonaut burger bun with half the onions and 1 tablespoon sauce.

    Calories: 530

    Net carbs: 5g

    Protein: 37.2

    Fat: 33.8g

    **On the side, I made rutabaga fries. Which I DID NOT like at all. They were really bitter… if anyone knows how to fix that (maybe I had a bad rutabaga? I’ve never eaten one before), then please share with me!**

  4. Your fries look so good, sorry you were disappointed. I’ve never made rutabaga fries. The vegetable itself can be quite strong tasting. I have not found a good French fry substitute.

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