These zero-carb Keto Butter Burgers are the ultimate savory fat bomb! Serve them any time of the day for a “bomb” of fat and flavor. Easy to make and even easier to eat!
(Update: This post now includes a sheet pan version with broccoli for quick meal prep! I’ve also included a section for how to freeze Butter Burgers if you don’t want to make them all right now. You will find both of these sections near the end of the post!)
Every day, I receive emails from keto dieters who say, “I AM SO SICK OF EATING EGGS.”
I also get emails saying, “Easy recipes, please!” As a certified Easy Recipe Creator (that’s not a real thing of course, but I am the last person on the planet capable of dreaming up a complex recipe), I am happy to deliver an easy, egg-free keto recipe with this post.[convertkit form=874409]
Keto Butter Burgers: The Ultimate Savory Fat Bomb
I call them Keto Butter Burgers, and with 10g fat per mini-burger, they are the ultimate savory fat bomb. Have them for breakfast, lunch, dinner, or a snack — they’re perfect any time of the day! They’re easy to transport and taste great reheated.
Oh, and did I mention that they’ll make your kitchen smell like you just brought home McDonald’s food? (Not keto food at McDonald’s, but the whole burger-and-fries smell.) The beef-butter-cheese ingredient combo must be magical to give these Butter Burgers have that perfect McDonald’s smell without the carbs.
The Silicone Muffin Pan I Used for These Burgers
Keliwa 12-Cup Silicone Muffin/Cupcake Pan
These are also great for making egg cups and fat bombs!
How to Make Keto Butter Burgers: Video
How to Make Keto Butter Burgers: Step by Step
You’ll have these savory fat bombs ready in no time! Don’t be intimidated by the number of steps; they’re all super easy.
Step #1: First start by preheating your oven to 375 degrees.
Step #2: In a medium-sized bowl, combine ground beef with your desired amount of salt and pepper. Optionally, add onion powder and/or garlic powder.
Step #3: Press a small amount of beef (about 1 tbsp) into the bottom of a non-stick, 12-slot muffin pan (you can use a regular muffin pan or a silicone muffin pan) so the bottom is fully covered.
NOTE: If you use a silicone muffin pan, place the silicone pan on a sheet pan to prevent the oil from spilling when you remove the pan from the oven. (I didn’t do this the first time and it wasn’t a smart move!)
Step #4: Add a pat of butter to the top of each piece of beef.
Step #5: Again add beef to the top. Press to flatten.
Step #6: Add a small piece of cheese to the beef.
Step #7: Add a final layer of beef. (It’s okay if you don’t have quite enough beef left to fully cover the top of the cheese.) Press to flatten.
Step #8: Place the muffin pan in the oven and bake for 10 minutes.
Step #9: A very important step! When the baking is complete, turn OFF the oven and crack the oven door for a few minutes to release the heat. This is to allow the excess oil to cool down.
Step #10: A very important step! Please be VERY CAREFUL before removing your muffin pan from the oven because the fat from the beef and butter will be very hot.
Step #11: Using a fork, remove each Butter Burger from the pan and place on a plate.
NOTE: There will be a delicious beef fat/butter combo remaining in the muffin pan. Save this and use it to drizzle on your Butter Burgers, cook veggies, etc.[convertkit]
What to Serve with Keto Butter Burgers
You can eat each savory fat bomb on its own, or you can serve with low-carb veggies of your choosing. A bed of mixed green is always a great choice! To drink, you could serve these alongside a keto coffee, keto cocktail, or sparkling water.
How to Reheat Keto Butter Burgers
You can reheat this recipe one of a few ways:
- In the microwave. Fast and easy!
- In a pan on the stove. This is a nice option because it browns them nicely. Use some of the leftover burger fat/butter as your frying oil.
- On the grill in a grill pan or in a George Foreman grill.
How to Freeze Butter Burgers for Easy Meal Prep
Don’t want to bake 12 Butter Burgers at once? No problem! You can follow Steps 1-7 (the assembly steps) and then freeze your Butter Burgers in your muffin pan for 45 minutes. Then pop them out (a silicone muffin pan makes this SO easy)…
and store them in a covered freezer-safe container until you need them!
To use frozen Butter Burgers: I suggest unthawing them in the fridge before using them for best results or you can reheat them from frozen with a portable electric oven. (Seriously!) To learn more about how to reheat Butter Burgers in a portable electric oven (the coolest keto meal prep device ever!), check out this post.
Sheet Pan Butter Burgers with Broccoli (Easy Keto Meal Prep!)
Update: I’ve created a NEW sheet pan version of this recipe that will give you a quick and easy keto meal. The delicious beef fat and butter infuses into the broccoli and makes it taste SO good. It’s a really delicious way to get in some extra veggies!
To make this sheet pan version, you will need: four cups (364g) of raw chopped broccoli, eight uncooked Butter Burgers, salt, pepper, and olive oil.
Step #1: Preheat the oven to 375 degrees F.
Step #2: Add your chopped broccoli to a bowl and season to taste with salt, pepper, and a light drizzle of olive oil.
Step #3: Add your raw chopped broccoli to a non-stick cookie sheet, preferably one covered with a silicone baking mat. Make sure the broccoli is spread in a single layer.
Step #4: Bake for 20 minutes. Remove from oven and place eight uncooked Butter Burgers on top, spread apart like this:
Step #5: Bake for an additional 12-15 minutes until the burgers are cooked through. (The internal temperature throughout should be at least 160 degrees F as measured by a meat thermometer.)
Step #6: Let cool and enjoy!
Nutrition information for Sheet Pan Butter Burgers with Broccoli: This makes four servings, each with two Butter Burgers and 1/4 of the broccoli. The four cups of broccoli will add 14.4g net carbs, or 3.6g net carbs per serving. (The Butter Burgers have zero net carbs.)
Like This Savory Fat Bomb Recipe? Please Give it a Share!
I hope you enjoyed this post! If you did, can you please give this post a share on social media by using the social sharing icons? Thanks so much!
Also, if you’re looking for another way to make ground beef delicious, try my keto taco seasoning recipe! It’s so easy to make and much lower in carbs than the taco seasoning packets you find at the store.
Keto Butter Burgers
- 1 lb ground beef (85% lean)
- 3 T butter
- 2 oz cheese (any kind; I used Colby Jack)
- Salt to taste
- Pepper to taste
- Onion powder to taste (optional)
- Garlic powder to taste (optional)
- Preheat oven to 375 degrees.
- In a medium-sized bowl, combine ground beef with your desired amount of salt and pepper. Optionally, add onion powder and/or garlic powder.
- Press a small amount of beef (about 1 tbsp) into the bottom of a non-stick, 12-slot muffin pan so the bottom is fully covered.
- Add a pat of butter to the top of each piece of beef.
- Again add beef to the top. Press to flatten.
- Add a small piece of cheese to the beef.
- Add a final layer of beef. (It's okay if you don't have quite enough beef left to fully cover the top of the cheese.) Press to flatten.
- Place the muffin pan in the oven and bake for 10 minutes. **If using a silicone muffin pan, place it on top of a cookie sheet before adding it to the oven!**
- When the baking is complete, turn OFF the oven and crack the oven door for a few minutes to release the heat. This is to allow the excess oil to cool down.
- Please be VERY CAREFUL before removing your muffin pan from the oven because the fat from the beef and butter will be very hot.
- Using a fork, remove each Butter Burger from the pan and place on a plate. (Note: Your burgers should be cooked through; if they're not, return them to the oven for a few minutes.)
- There will be a delicious beef fat/butter combo remaining in the muffin pan. Save this and use it to drizzle on your Butter Burgers, cook veggies, etc.
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
Fantastic recipe. I’d include 100% grass fed cheese only the dairies that fall under that category guarantee the consumers that they will receive the most amount of nutrients from this food.
Thank you! I agree that using grass-fed (both dairy and beef) whenever possible is a great choice.
We can’t all do that, though, can we?
yes they are very good but very time consuming to weigh and measure all the ingredients then to put it all together…over an hour just to get everything together before it could be cooked..but delicious they are
I am happy to hear you loved the flavor but I am so sorry it was such a time-consuming process for you! It only took me about 10 minutes to measure and assemble anything. Here are a few suggestions that may help:
-I measured the first amount of beef I added (about 1 tbsp), but then just “winged it” for the rest, making sure they were about the same size visually.
-I roughly divided the butter and cheese into 12 portions but didn’t weigh them; I just made sure they were about the same size visually.
I know this doesn’t make them exactly the same macro-wise, but if you plan to eat all of them over a course of a few days, it will even out. (If they were carb-heavy I wouldn’t take a lax approach, but these are carb-free.)
I hope that helps a bit. Thank you for trying the recipe!
These were AMAZING!!
Hi!! Can these be made with ground turkey?
Hi Cathy – Yes, definitely! That’s actually been on my to-do list for a while because I’m sure it will taste great. Let me know how you like them!
We made 24 mini cupcake size and was wondering if the serving size is for 1 or 2 of them? Thanks
Hi Courtney! Great idea. 🙂 The serving size is for 1 burger cooked in a 12-slot muffin tin.
Ok so those are bigger burgers than the ones we made. Just trying to calculate all the nutritional facts:)
Yep! 🙂 So for yours, ~62 calories, 5g fat, 4g protein each. Thanks for trying the recipe!
I used cheese only and not butter. What is the benefit of the butter?
Hi Robin! The butter infuses a really amazing flavor into the burgers. Try them with butter next time if you can — it makes them taste extra-amazing!
Can you freeze them and reheat them?
Hi Toni! I haven’t tried that yet, but I think they would freeze-and-reheat very well.
Verify which oven temperature.
One place says 350 degrees then in the recipe says 375 degrees ????
Whoops! My apologies. The temperature that was listed in the recipe card (375) is the correct temperature. I fixed it in the post. Thank you, and enjoy the recipe!
It says 10 min but I’m wondering if I put too much per cup? For some reason the meat is still raw. I followed the ingredients list and put them in twelve muffin things. I have a tin one or metal, could that be why?
Oh no! I’m sorry. Your muffin tin shouldn’t be the issue; it’s possible your oven temp runs a bit cool. Definitely cook them until they’re cooked through all the way.
I love this idea!!! This is the first savory fat bomb recipe that I’ve seen so I am ridiculously excited about trying these! They sound delicious!!!
Thanks so much, Stephanie! Enjoy!! 🙂
These are amazing -super easy and quick. I paired it with a green bean Parmesan fry recipe from my Total Keto Diet app and a few slices of cucumber it was an amazing meal. I spread a tiny amount of avocado mayo on them, but the really didn’t need it.
Hi Paige! I’m so happy to hear you loved them. Your meal sounds delicious! 🙂
I have a question please, do you think it would work ok making these in silicon baking cups and then storing and reheating in them?
Hi Lisa, Yes! That would work great. Enjoy!
These were a big hit! Fast assembly and a great change from the regular burgers. Thank you!!!
Yeah!! So glad you enjoyed them, Sheli! 🙂
I just tried this brilliant idea, though I added a few additional items ( chopped up onions, full, and chopped pickels) and they are delicious!!! Thanks for sharing…I made them in a mini muffin pan and the the insight around cutting the nutritional values in half helped out a lot too.
Hi Miko! I am so glad you liked them. Brilliant idea to add veggies — I bet they tasted amazing!
I love onions too but found they have carbs!!
My husband and I just made these and they are delicious! Super easy and QUICK to make! This will be made weekly. Thank you!
Yeah! So happy to hear you and your husband liked them, Kasey! 🙂
These were AMAZING and very easy to make! Thanks for posting!
Yeah!! So happy to hear they were a success. 🙂 Thanks, Pam!
Thank you for this amazing recipe, very simple to make. Will be making again!!
You are so welcome! Thank you for reading, Yvonne!!
I’m newer to Keto! So forgive maybe a silly question. Why do you add the butter? Could you make without the butter? Thanks!!
Hi Leslie! Not a silly question at all. 🙂 The butter bumps up the fat content of the burgers (good for keto), but most importantly, it adds an amazing flavor. You can make them without the butter, but they will just be regular burgers with cheese.
These were awesome! I made them with bacon wrapped asparagus, and it was a hit!
Yay! Glad to hear it, Kami! 🙂
Going to try this out. I assume the calories are adjusted because a lot of the butter melts out? I ask because a pat is around 100 calories by itself, or are you using some type of low calorie butter and cheese?
Hi James! I used regular butter and cheese and did not adjust the calories. I used 3 tbsp butter and 2 oz cheese, divided across the 12 muffin cups. I hired out the video production and I think they used more butter than I did, but the photos that I took are accurate (although still a bit deceiving for some reason now that I look at them — but I definitely photographed them with the correct amount). Enjoy!
Made these as a sheet pan dinner last night and they came out great! Question – do you have the protein info for them?
Hi Kristen, Awesome! I am so happy to hear that. 🙂 Each Butter Burger is 8g protein, so the sheet pan version is 16g per serving.
How much ground beef,cheese and butter for each burger?
Start by slicing the butter and cheese into 12 equal portions. Then, add 1 tbsp beef to each muffin slot, a slice of butter, another 1 tbsp beef, a slice of cheese, and then finish off the top of the burgers with the remaining beef (it’s okay if it doesn’t fully cover the cheese). Enjoy!
These are absolutely fantastic and super quick. I did have to bake mine for 20 minutes however.
Hi Amanda, Thank you for your kind review! Glad you liked them! 🙂
I made them but they look like meatballs. They are not big they kinda shrunk. So how do I know what the serving size will be?
They did come out super delicious! I’m definitely making these again!!!🤗
Hi Judie! I’m so sorry for the late response to your question. If you made them equal sizes, the serving size is one (what you fit in a single muffin slot). They do shrink up a little when baking. 🙂 I’m so happy to hear you enjoyed them!
I just found this recipe and was wondering to do with some ground beef that I had taken out to thaw. I went right away into the kitchen and put these beauties together and they are delish!! My husband got two of them and enjoyed them. He isn’t even a low carber!! He added popcorn to his plate though!! I will keep this recipe for a repeat performance!!
Ester, thank you so much for taking the time to leave such a wonderful review! I am so happy you and your husband enjoyed them. 🙂
Absolutely delicious, I used ground turkey instead, I don’t eat a lot of beef, and I added another sliver of butter on top. I seasoned mine with salt, pepper, smoked paprika and onion powder and some fresh chopped onion. I served it on a bed of butter lettuce and a slice of avocado. Sooooo good..thanks for the recipe!!
Hi Sheryl, Thank you so much for the kind review! I LOVE your modifications – I’m going to have to give those a try! 😊
Easy and delicious!
Thanks so much, Tammy! I’m glad you enjoyed! 🙂
Thank you, Suzanne! 😊
Yumm!!!! Im so glad I found these!!! Are the nutrition facts for 1 butter burger ball?
Yes, that’s correct! Enjoy!! 😀