Lemon mayonnaise (substitute for Japanese mayonnaise)

1.   In a small bowl, add the mayonnaise, lemon juice and sweetener. Stir well and set aside for flavours to develop

Burger Patties

2.   To a large mixing bowl, add the lean ground beef. Whisk the eggs, adding to ground beef and mixing to combine thoroughly

3.   Sprinkle the dry ingredients into the bowl: salt, white or black pepper, garlic powder, nutmeg powder, mixing to combine very well. Shape into either 6 large, or 8 medium equal-sized patties that have a diameter larger than the burger bun, as the meat will shrink when grilled

4.   Place a large skillet over medium-high heat. Pour in the oil, and when the oil is sizzling, place patties in the skillet. Do not crowd the patties, doing in batches if needed. Cook for about 4 minutes per side or until the internal temperature is 165 F or 74 C

5.   Dip each burger in prepared Keto Teriyaki Glaze. Set aside for assembly

Other Preparation

6.   Cut a red onion in half and then into thin ribbons. Set a frying pan over medium heat, add oil and when sizzling, drop in the onions. Saute, tossing occasionally until the onions are translucent. Remove from pan and set aside

7.   Remove several leaves of iceberg lettuce and set aside

Optional Toppings (not included in macros)

8.   If desired add any or all of: a slice of tomato, bacon or mushrooms

Assembling

9.   When the burgers are done, cut the buns in half, dry toast the inside of bun in a skillet or oven. Spread about 1 tbsp of lemon mayonnaise over the inside surface of the bottom

10.   Re-coat the burgers in the keto teriyaki sauce/glaze and place on the bottom bun section. Layer several sections of the lettuce on top of the burger. Top with the onions. Add any of the optional toppings if desired

11.   Spread mayonnaise over the inside surface of the top portion of the bun, place on top of the assembled burger