Bunless Big Mac Burger

Step 1In a bowl, mix the ingredients for the burger patties: beef, minced garlic, onion powder, apple cider vinegar, sea salt and black pepper. Do not over-mix or the burgers will become tough.

Step 2Using your hands, create 4 equal patties, ¹/₂ to ³/₄ inch (1 ¹/₄ to 2 cm) thick. Use your hands to smooth any cracks.

Step 3Pierce 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.

Step 4Grease the hot skillet with the avocado oil (or ghee) and add the burger patties. The patties should sizzle as soon as they touch the skillet. Do not crowd the pan - work in batches. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side. This will take 2-3 minutes.

Step 5Once 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. It will take another 2-3 minutes to cook through. 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. Some fats in the meat are lost during the cooking process.

Step 6Prepare the burger sauce by mixing all the ingredients for the Big Mac Sauce.

Step 7To serve, fold lettuce leaves in serving bowls and top them with tomato slices, onion rings and pickles. Add burger patties (two per serving) and drizzle with the prepared burger sauce. (You can sandwich some tomatoes, pickles and onion between the patties or serve them on the side.)

Step 8Eat warm. To serve later, you can store the individual components in separate containers (vegetables, burger patties and sauce) and assemble just before serving. Store in the fridge for up to a day.