Step 1: Prep the Beef

1. Heat a large skillet over medium-high heat (about 375°F).
2. In a mixing bowl, combine 1 pound ground beef with ½ teaspoon garlic powder and salt and pepper to taste. Knead until evenly mixed.
3. Divide the beef into 8 equal portions and roll each into a ball.

Tip: Keep the beef cold before cooking to help it hold shape when smashing.

Step 2: Prepare the Tortillas

1. Take one keto tortilla and press a ball of the beef mixture onto the front, spreading it evenly to cover the entire surface.
2. Repeat with the remaining 7 tortillas and beef balls.

Tip: Press firmly but gently to ensure the beef adheres to the tortilla without tearing it.

Step 3: Cook the Burgers

1. Place the tortillas meat-side down in the heated skillet (work in batches if needed to avoid overcrowding).
2. Cook for 3–4 minutes, pressing down with a spatula to flatten the burgers and create a crispy edge.
3. Flip the burgers, place a slice of American cheese on each, and cook for another 2–3 minutes to crisp the tortilla and melt the cheese.

Tip: Use a heavy spatula or burger press for even smashing; ensure the skillet is hot for a good sear.

Step 4: Make the Keto Big Mac Sauce

1. In a small bowl, stir together ⅓ cup mayonnaise, 1 tablespoon finely chopped dill pickles, 1 ½ teaspoons yellow mustard, 3 teaspoons sugar-free ketchup, ¼ teaspoon vinegar, ¼ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder until well combined.

Tip: Adjust seasoning to taste; add more vinegar for extra tang or ketchup for sweetness.

Step 5: Assemble and Serve

1. Spread a generous amount of the Big Mac sauce over the cheese side of each burger.
2. Top each with 2 tablespoons shredded lettuce and 2 dill pickle slices.
3. Serve immediately while warm.

Tip: Serve with extra sauce on the side for dipping or drizzle lightly to avoid soggy tortillas.