Grilled Keto Burger with Horseradish Sauce
Published July 4, 2020 • Updated February 27, 2026
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I've been making this grilled keto burger all summer and the horseradish sauce is what keeps my family coming back. Juicy 80/20 beef patties cooked over high heat with a creamy, tangy sauce that takes about 2 minutes to throw together.
I make burgers at least once a week during grilling season, and I’ve tried just about every combination of meat, seasoning, and toppings you can think of. This is the one my family requests. Not because it’s “healthy” or keto (my kids have no idea what that means), but because the horseradish sauce is that good.
The recipe itself is simple. 80/20 ground beef, salt, high heat. That’s it for the patties. I tested leaner blends early on and they just dried out on the grill. The 80/20 ratio gives you enough fat to keep everything juicy without the patties shrinking into hockey pucks. If you’ve made my low carb smash burgers, you already know I’m serious about the beef-to-fat ratio.
The trick I want you to steal from this recipe is the thumb indent. Before the patties hit the grill, I press my thumb into the center of each one. It looks weird, but it stops that annoying puffing thing where the middle balloons up and you end up with a round meatball instead of a flat patty. I’ve been doing this for years and it works every single time.
Now the sauce. I originally made this horseradish sauce for a grilled flank steak dinner and realized it was even better on burgers. Mayo, prepared horseradish, sour cream, Dijon, garlic, and a little hot sauce. You can adjust the horseradish up or down depending on how much kick you want. I go heavy. My husband goes lighter. It keeps in the fridge for about a week.
For serving, I usually wrap mine in butter lettuce with a thick slice of tomato and red onion. My kids eat theirs with a fork and knife, loaded with cheese. If you want an actual bun situation, there are solid options out there. The patties hold up well either way because the 80/20 beef stays sturdy even without bread to hold it together.
If you’re firing up the grill anyway, throw on some keto grilled pork chops or grilled marinated chicken for variety. I do this all the time when we have people over. And on nights when you don’t feel like grilling, my keto cheeseburger soup scratches the same itch with zero outdoor effort.
Tips for Grilling Burgers
I grill these at 450 to 500 degrees F, which is higher than most people expect. The high heat sears the outside fast so you get a crust without drying out the middle. Make sure your grill grate is clean and oiled before the patties go on, or they’ll stick and tear apart when you flip.
Flip once, halfway through cooking. I know it’s tempting to keep checking, but every time you lift the burger you lose heat and break the sear. For medium-rare (my preference), that’s about 5 minutes total with a flip at the 2.5-minute mark. If you’re unsure, use an instant-read thermometer instead of cutting into the patty. Cutting lets all the juice run out.
Let them rest for a full 5 minutes off the heat. I set mine on a cutting board and tent loosely with foil. The internal temp climbs a few degrees during rest and the juices redistribute. I use this same high-heat approach for my keto grilled pizza, and it works just as well there.
Grilled Burgers Ingredients
2 pounds of 80/20 ground beef -
2 teaspoons salt
Horseradish Burger Sauce Ingredients
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1/4 cup mayonnaise
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1 - 2 tablespoons prepared horseradish
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1 tablespoon sour cream
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1 tablespoon Dijon or stone ground mustard
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1 garlic clove, minced
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1/2 teaspoon hot sauce
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1/4 teaspoon salt
Step by Step Instructions
Step by Step Instructions
Form patties
Form each portion of the ground beef into lightly packed ball and press it down onto a flat surface or parchment paper.
Indent the middle of the patty
Using your thumb, press down in the center of each patty to make a divot in the middle. This will prevent the burger from puffing up while cooking.
Grill the burgers
Spray the grill grate with cooking oil spray or using tongs, wipe the grate with a paper towel dipped in oil. Place patties on the grill grate and grill over direct heat. Cook until desired level of doneness. Rare – cook for about 4 minutes (125 F); Medium-rare – cook for 5 minutes (135 F); Medium – cook for 6 to 7 minutes (145 F); Well-done – cook for 8 to 9 minutes (160 F). Flip the burgers halfway through cooking.
Make the horseradish burger sauce
While burgers are cooking, prepare the horseradish sauce. Add all ingredients to a small bowl and whisk until combined.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What can I use instead of a bun for my burger?
I usually go with butter lettuce wraps. They add a nice crunch and keep everything low carb. When I want something more substantial, I'll use a cloud bread bun or just eat the patty on a plate with a fork and knife (my kids' preferred method, honestly). I've also tried portobello mushroom caps as buns and they work well if you grill them alongside the patties for about 3 to 4 minutes per side.
Can I make these burgers in an air fryer or skillet?
I've done both. For the air fryer, I cook at 375 F for about 8 to 10 minutes, flipping halfway. They turn out great but you won't get those grill marks or smoky flavor. In a cast iron skillet, I cook over medium-high heat for about 4 to 5 minutes per side. I actually use the skillet method all winter when the grill is buried under snow. The horseradish sauce tastes just as good either way.
What's the best ground beef ratio for juicy burgers?
I always use 80/20 ground beef for these. I tested 90/10 and 85/15 early on and both came out noticeably drier, especially on the grill where fat renders out fast. The 80/20 ratio keeps the patties juicy and gives you enough fat for flavor without the burgers falling apart. If you're watching your macros closely, the extra fat from 80/20 is actually a plus on keto.
Can I freeze the uncooked patties?
I do this all the time. I form the patties with the thumb indent, layer them between parchment paper squares, and freeze in a zip-top bag. They keep for about 3 months. When I'm ready to grill, I pull them out 20 to 30 minutes beforehand to take the chill off, then season with salt right before they hit the grate. I've never noticed a difference in texture between fresh and frozen.
Can I use a different type of meat?
I've tested ground turkey and ground chicken in this recipe. Both work, but you need to adjust your expectations. Turkey patties are leaner so I add a tablespoon of olive oil to the mix to keep them from drying out. Ground chicken needs even more fat added. Neither one tastes like beef, obviously, but the horseradish sauce helps tie everything together. My favorite swap is actually a 50/50 blend of ground beef and ground pork.
What can I use instead of horseradish?
If horseradish isn't your thing, I get it. My go-to swap is mixing Dijon mustard with a splash of hot sauce into the mayo base. You get that same tangy kick without the sinus-clearing heat. I've also made a garlic aioli version (just swap the horseradish for extra minced garlic and a squeeze of lemon), and my family actually requests that one almost as often.
How should I store leftover burgers?
I keep leftover patties in an airtight container in the fridge for up to 3 days. For reheating, I prefer a hot skillet over medium heat for about 2 minutes per side. The microwave works in a pinch but the texture suffers. I store the horseradish sauce separately so it stays fresh, and it usually lasts about a week in the fridge. If I have a few patties left, I'll sometimes crumble them into my keto sloppy joes the next day. I make a double batch of sauce because we end up putting it on everything.
Grilled keto burgers are one of the official foods of summer and I’ll show you how to make the best juiciest grilled burger you can make. This simple 
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One of my favorite beef companies is one that I grew up eating. My mom and her two brothers were raised on a cattle ranch in Northern California. 
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There are a couple of different methods out there to prevent moisture and fat loss in a grilled burger. I’ve heard of people placing their cooked beef patties in a shallow dish with beef broth. Some also add a couple of tablespoons of ice water to the burger mixture before forming the patties.
One of the biggest ways to prevent moisture loss in a grilled burger is to handle the meat as little as possible. When a burger cooks on the grill, the proteins in the meat contract and force out moisture. When you disrupt the proteins by molding them together, it forces out more moisture when grilling. That’s why you should never make a burger mixture with a bunch of other ingredients like onion, garlic, Worcestershire sauce because you are basically making a mini dry meatloaf on the grill.
This grilled burger is delicious when you spread the 
The horseradish sauce is the reason I keep coming back to this one. Made it four or five times now and that combo of Dijon and sour cream just works on a burger. I'd go a little heavier on the horseradish next time, but that's just me.
I started keto six weeks ago and basically talked myself into believing burgers were just gone as an experience. Not the patty, but the whole thing. Made this last weekend and the horseradish sauce completely changed my thinking. I almost skipped it, figured it wasn't worth making from scratch, but it's literally two minutes and it makes the patty feel like an actual event. Grilled on high and got this crust on the outside I was not expecting. 0.6g net carbs and it felt like the first real meal I'd had since starting. So glad I found this.
Made these for the first cookout of the season last weekend and the horseradish sauce completely took over the conversation. Two of my friends who aren't even doing keto kept asking what was in it, like they couldn't place it but had to figure it out. One of them started spooning it onto his corn and his hot dog. Did not see that coming. I've been the burger guy at this thing for three years and nobody has ever cared about the sauce before. Something about the Dijon and the horseradish together, it's got this punch that doesn't taste like anything else at a cookout. Already planning to triple the sauce next time because we absolutely cleaned it out before the burgers were even gone.
The corn and hot dog thing made me laugh. Nobody ever expects to want more sauce than burger. Triple batch is the right call.
Been batch cooking these every Sunday for three weeks straight and the horseradish sauce is the part I didn't expect to be the hero. I make a double batch of it and it keeps all week (gets sharper and better by day three). Patties reheat in a cast iron at medium-high for two minutes a side and they're almost as good as off the grill. This is my lunch situation indefinitely.
Day three sauce is the best version actually. I use the leftovers on eggs during the week, same thing happens.
Tried a solid handful of keto burger recipes over the past year and this horseradish sauce is the reason I've stopped experimenting.
Took me several tries to nail that horseradish ratio. Once it clicked I stopped adjusting too.
Made these last week and my patties still puffed up in the middle even with the divot, did I need to press it deeper or is there something else going on?
Go deeper with the divot, like really press your thumb in hard. I do mine almost 1/2 inch deep. Also if you're packing the patties too firmly the meat fights the indent and closes up on the grill.
I've tried probably four or five keto burger recipes over the past year and most of them fall apart at the sauce situation (either too bland or they just skip it entirely and tell you to use lettuce wraps like that's an answer). The horseradish sauce here is what got me. The Dijon and sour cream together with the horseradish actually has some bite to it, which is what a real burger sauce should do. Made these over the weekend, patties over high heat, and the 80/20 ratio matters more than I realized. I've been using leaner beef for a while and wondering why mine always taste flat, so that was a fix I needed someone to just spell out for me. Going back to 80/20 from here.
One thing I figured out after the third time making these: mix the horseradish sauce and let it sit for at least an hour before eating. The garlic mellows into the mayo and the whole thing gets creamier and more cohesive instead of sharp and aggressive right out of the bowl. I've also been making these on my cast iron grill pan since it's been way too cold to fire up the actual grill, and they cook just as well. That thumb divot in the middle is what finally stopped my patties from puffing into little hockey pucks, and now I do it on every burger I make.
That garlic mellow is real. I mix the sauce right when I start forming the patties so by the time we eat it's had 30-40 minutes. Cast iron gives you a better sear than most grill grates anyway.