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Grilled Keto Burger with Horseradish Sauce

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published Updated

16 ratings

Juicy 80/20 beef over high heat is only half of this grilled keto burger — the creamy, tangy horseradish sauce keeps my family coming back all summer. The sauce takes about 2 minutes, and it's 0.6g net carbs with 26.9g protein.
  • 0.6gnet carbs
  • 26.9gprotein
  • 40minutes
  • 6servings
a bunless burger with a tomato slice on top and lettuce on the bottom with a side of pickle spear
a grilled burger with lettuce
tomato and onion inside a keto hamburger bun
keto burger with all the fixings next to a side of jicama fries
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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 I originally made this horseradish sauce for a grilled flank steak dinner and realized it was even better on burgers.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.

grilled keto burger with sauce and all the fixings with a low carb bun and jicama fries

Make these for an easy weeknight dinner, or serve them with jicama fries at your next BBQ.

Why These Patties Are Just Beef and Salt

a bunch of grilled hamburger patties on a plate

Handle the meat as little as possible. As a burger cooks, the proteins contract and push out moisture, and working the beef too much forces out even more. That is why I never mix onion, garlic, or Worcestershire sauce into the patties. Salt is usually the only seasoning I add, though now and then I use a steak seasoning instead.

How Big to Make the Patties

Patties shrink on the grill. Form each one about 1 inch wider than your bun so you do not end up with a slider on a full sized bun. I divide 2 pounds of beef into 6 patties, which comes out to about 1/3 pound each.

horseradish sauce on a burger with lettuce and tomato

Spread on the horseradish burger sauce, or try my bacon mayo, crispy bacon, avocado, or an egg on top.

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.

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The recipe

Grilled Keto Burger with Horseradish Sauce

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Prep 30 min Cook 10 min Total 40 min Serves 6

Ingredients

Servings 6

Grilled Burgers Ingredients

Horseradish Burger Sauce Ingredients

Step by Step Instructions

  1. Divide beef

    Preheat grill to 450 to 500 degrees F. Divide ground beef into 6 equal portions.

    raw ground beef in a white bowl

  2. Form patties

    Form each portion of the ground beef into lightly packed ball and press it down onto a flat surface or parchment paper.

    a bowl of ground beef

  3. 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.

    six beef patties on a sheet of parchment paper

  4. Season with salt

    Sprinkle each side of the patties with salt.

    pressing down in the center of the burger to make divet with the thumb

  5. 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.

    salt and seasoning sprinkled on burger patties

  6. Make the horseradish burger sauce

    While burgers are cooking, prepare the horseradish sauce. Add all ingredients to a small bowl and whisk until combined.

    hamburger patties cooking on the grill

  7. Assemble your burgers

    Once burgers are done cooking, remove them from the grill and let rest for 5 minutes before serving. Top with your favorite burger toppings and the creamy horseradish burger sauce.

    horseradish sauce in a small jar

Nutrition

Per serving: 1 burger

Calories
458
Fat
37.9g
Protein
26.9g
Total carbs
0.7g
Net carbs
0.6g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

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 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.

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Reviews

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4.8 from 16 ratings, 6 written

Made this recipe?

Replying to Lindsey Brown

Your rating

Tricia

If you’re making this indoors, a cast iron skillet on the highest heat your stove will do gets you the same crust the grill gives you. The 80/20 fat renders into the pan and the edges crisp differently than on grates, almost like a smash burger effect along the bottom. I landed here by accident when it rained on a Sunday I’d promised burgers. What sold me on the indoor version wasn’t the patty, it was the sauce holding its own. Annie, the balance of horseradish to sour cream in your sauce is what keeps it from going medicinal, and I’ve made enough creamy horseradish sauces to know that ratio is the whole difference. I stirred in a small squeeze of lemon juice to brighten it without more heat, and the texture stayed thick. That’s the only change I’d call permanent.

Reply

Donna

How spicy does the horseradish sauce get? Nervous about it!

Reply

Annie Lampella

Donna, it’s more tangy than hot once it’s blended into the mayo. I make it with the full amount every time and even my spice-shy family members eat it without complaint. Start with half if you’re still nervous, taste it, and go from there.

Reply

Lindsey Brown

everyone fought over the divots, need to double the batch

Reply

Annie Lampella

I double it and make extra sauce.

Reply

Elaine

Tripling this for a cookout (18 people), so the patties are easy. But the horseradish sauce is making me nervous. Sharp stuff like that never feels like it triples cleanly. Do you actually use the full 3 tablespoons or just start with 1 and taste your way up?

Reply

Annie Lampella

Horseradish doesn’t triple cleanly. Start with double, horseradish brands vary a lot, and taste as you go. You can always stir in more at the end.

Reply

Courtney

Just salt on the patties and the 80/20 beef actually tastes like beef. Every spice-blend burger I’ve made turns into a seasoning fight, the meat loses. This one doesn’t. And that horseradish sauce is the only condiment worth competing with it anyway.

Reply

Annie Lampella

The seasoning fight is real. Spent years adding garlic powder, onion powder, a splash of Worcestershire, and the meat just tasted like the spice mix. Salt and 80/20 was the fix the whole time.

Reply

Maria U.

Was assigned burgers for the block party two weekends ago, which I’ve never loved doing because they always come out either dry or overseasoned, and I went with these (just salt, no spice blend, the fat in 80/20 doing all the work). Made the horseradish sauce in a bowl on the folding table while people watched like I was doing something complicated. By the end of it two of my neighbors were convinced there was a secret rub in there, and when I said just salt they genuinely did not believe me.

Reply

Annie Lampella

That disbelief every time. You say ‘just salt’ and they think you’re being modest about some dry rub situation.

Reply

Brittany

Wasn’t sure the horseradish sauce would work – I’ve had versions where it just tastes medicinal. This one doesn’t. The sour cream and Dijon round it out, tangy without being sharp. First keto burger I’ve made where the sauce was actually the point.

Reply

Annie Lampella

Sauce as the point is exactly where I ended up. I keep a jar of prepared horseradish in the fridge now just for this one.

Reply

Amanda

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.

Reply

Annie Lampella

Day three sauce is the best version actually. I use the leftovers on eggs during the week, same thing happens.

Reply

Paige Lee

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?

Reply

Annie Lampella

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.

Reply

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