Juicy, smoky, and satisfying in every bite, this skillet burger is the kind of meal that makes you forget you're eating with any restrictions at all. The patties are seasoned with garlic powder, smoked paprika, and black pepper, then wrapped in sugar-free, uncured bacon that crisps up beautifully as it renders around the sides of the meat. Skipping the bun is a non-negotiable for keeping things candida-friendly, and butter lettuce wraps honestly do the job better anyway — they're cool, crisp, and hold everything together without turning soggy. Creamy avocado and fresh tomato get a quick drizzle of apple cider vinegar, which brightens the whole plate and adds a subtle tang that balances the richness of the beef and bacon. The technique of standing the patties on their sides to crisp the bacon all the way around is a small step that makes a big difference in texture. This recipe makes four generous servings, so it's just as good for a weeknight dinner as it is for feeding a crowd that doesn't even know they're eating clean.
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In a large bowl, combine the ground beef, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix gently with your hands until the seasonings are evenly distributed, being careful not to overwork the meat.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Press a slight indent in the center of each patty with your thumb to help them cook evenly without puffing up.
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