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Keto Blue Cheese Burger

5 stars, average of 6 ratings

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These low-carb burgers taste just like the real deal! Fluffy low-carb bread buns brushed with homemade mayonnaise and filled with juicy, satisfying beef burgers, creamy blue cheese, tomato slices and lettuce.

You can use our classic keto buns. It's easy! You can watch the video below to see how to make them step-by-step.

If you can't eat nuts then you can use these nut-free keto buns instead. Or for extra flavor, you can use this recipe to make yeast keto buns.

Once you have the burger buns, this recipe is really quick and easy to put together in just a few minutes. Simple and delicious low-carb, high-protein keto dinner in just 15 minutes. If you need more protein, simply make bigger burger patties.

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Hands-on Overall

Serving size burger

Allergy information for Keto Blue Cheese Burger

✔  Gluten free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, burger)

Net carbs7.6 grams
Protein45.7 grams
Fat66.6 grams
Calories828 kcal
Calories from carbs 4%, protein 22%, fat 74%
Total carbs16.6 gramsFiber9 gramsSugars3 gramsSaturated fat22.8 gramsSodium1,558 mg(68% RDA)Magnesium138 mg(34% RDA)Potassium1,032 mg(52% EMR)

Ingredients (makes 2 burgers)

  • 2 Ultimate Keto Buns or Nut-Free Keto Buns
  • 300 g ground beef (10.6 oz)
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 tsp paleo mayonnaise (20 ml) - you can make your own mayo
  • 85 g blue cheese (3 oz)
  • 2 large slices tomato (85 g/ 3 oz)
  • 4 small lettuce leaves (30 g/ 1.1 oz)
  • ghee or olive oil for greasing


  1. Prepare the keto burger buns. If you don't have any, you'll need an extra hour to prepare them.
    Note: If you can't eat nuts, you can make nut-free keto buns instead. For extra flavor, use this recipe to make yeast keto buns. Keto Blue Cheese Burger
  2. In a bowl, mix the ingredients for the burger patties: beef, onion powder, garlic powder, apple cider vinegar, sea salt and black pepper. Do not overmix or the burgers will become tough.
  3. Using your hands, create 2 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
  4. Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside. Keto Blue Cheese Burger
  5. Grease a hot skillet with a small amount of ghee or olive oil, and add the burger patties. The patties should sizzle as soon as they touch the skillet. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side, about 2-3 minutes.
  6. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices.
  7. Top with pieces of blue cheese and cook for another 2-3 minutes. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
    Note: Fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process. Keto Blue Cheese Burger
  8. To assemble the burger, spread about a teaspoon of mayonnaise on each bun halve. Top with a burger patty, a large slice of tomato, few lettuce leaves, and then add the top bun. Keto Blue Cheese Burger
  9. Eat immediately while still warm. Keto Blue Cheese Burger

Ingredient nutritional breakdown (per serving, burger)

Net carbsProteinFatCalories
Ultimate Keto Buns, homemade (KetoDiet app)
4.3 g10.1 g15.9 g208 kcal
Beef, minced (ground), raw, grass-fed
0 g25.8 g30 g381 kcal
Onion powder, spices
0.4 g0.1 g0 g2 kcal
Garlic powder, spices
0.2 g0.1 g0 g1 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.2 g0.1 g0 g1 kcal
0.1 g0.1 g8.3 g74 kcal
Cheese, blue
1 g9.1 g12.2 g150 kcal
Tomatoes, fresh
1.1 g0.4 g0.1 g8 kcal
Lettuce (Little Gem), fresh
0.2 g0.1 g0.1 g2 kcal
Total per serving, burger
7.6 g45.7 g66.6 g828 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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