1. Roll out two 3 oz beef patties using 93/7 ground beef for highest protein content (or 90/10 for slightly more fat).
2. Into a hot stainless steel or cast iron pan, place one beef patty, cover with parchment paper, and smash very thin with a patty smasher, another pot, or a heavy object.
3. Add salt to the patty and flip when the edges start to crisp (about 45-60 seconds).
4. Immediately slap a piece of fat-free American, fat-reduced pepper jack, or another fat-reduced cheese you enjoy onto the cooked patty. Repeat steps 2-4 with the second patty.
5. Stack the two cheesed patties, then cover with a lid to steam and melt the cheese further, or torch the cheese.
6. For the burger sauce, combine light mayo, ketchup, mustard, pickle juice, salt, and some 0-calorie sugar (sweetener). Mix well. Add some diced bacon to the sauce. Adjust flavors to your liking. Optionally, you can halve the mayo and add some plain Greek yogurt.
7. Toast up a keto bun.
8. Assemble the burger: add your prepared sauce to the bottom bun, layer with lettuce, then the stacked cheeseburgers, homemade pickled onions (if using), and more sauce. Top with the other half of the bun and enjoy!
