Directions

1. Start with 1 lb of lean ground beef. Season with a couple pinches of salt, fresh cracked pepper, and 2 tsp onion powder. Divide into 4 patties. Spread 1 tsp of dijon mustard on the top and bottom of each. Let sit.

2. To make the caramelized onion, finely dice 1 large yellow onion. Add 1 to 2 tbsp butter to a pan on medium low heat, add the onion, a couple pinches of salt, and stir frequently until caramelized. Be patient, this is worth it. Toward the end, add about 2 tsp of balsamic to help it develop a rich color. When done, turn off the heat and set aside.

3. While the onions cook, prep the rest of the bowl. Shred lettuce, dice tomato, and make the sauce.

4. To make the sauce, mix 2 tbsp thick Greek yogurt with 2 tbsp mayo. 2 tbsp unsweetened ketchup, 1/2 tbsp dijon mustard, 1/2 tsp monk fruit sweetener, 1/2 tsp smoked paprika, 1 to 2 finely diced dill pickles, about 2 tbsp, 1 tbsp pickle juice or white vinegar, and 2 tbsp of the caramelized onions. Mix well, taste, and adjust.

5. Cook the patties. Bring a pan to medium heat and cook until about medium rare. Add a thin slice of cheese and cover until melted.

6. For the base, use high protein low carb Kaizen pasta or any pasta of choice. The high protein pasta adds extra protein, keeps you full, and works as a great swap for the bun.

7. Plate everything up. Add a large handful of shredded lettuce and tomatoes, layer in the pasta, top with the burger, spoon over the sauce, and finish with sesame seeds.