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Skip the bun, pile on avocado and bacon. A bunless burger is a low carb dinner that loses nothing — in fact, you taste the meat more.
Preheat a skillet over medium-high heat and add olive oil to lightly coat the bottom.
Season the ground beef with salt and black pepper, then shape into two thick patties for juicier burgers.
Place the patties in the hot skillet, cooking for 4–5 minutes per side without pressing down, until a dark crust forms and the internal temperature reaches 155°F for medium-well.
In a separate pan over medium heat, cook bacon slices until crisp, draining on a paper towel.
Cut the avocado, remove the pit, and slice; also slice tomato and onion, and wash and pat dry the lettuce leaves.
To assemble: Use two romaine leaves per burger as the base, add a cooked patty, top with tomato, onion, bacon, and sliced avocado. Cover with two more lettuce leaves or serve open-faced.
