Name: Keto Bacon Cheeseburger Bowls
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 2 tablespoons no-sugar-added ketchup, such as Primal Kitchen; 1 teaspoon drained jarred horseradish; 1/2 teaspoon coconut aminos; 1/4 teaspoon hot sauce; 1/8 teaspoon paprika; 2 slices uncured bacon; 1 medium yellow onion, halved and thinly sliced (about 5 ounces); Fine sea salt and freshly ground black pepper; 1 pound ground beef; 1 romaine heart, chopped (about 4 cups); 1 cup cherry or grape tomatoes, halved; 1 medium avocado, diced; 1 small half-sour pickle, chopped (about 1/2 cup); 1 ounce sharp Cheddar cheese, shredded (1/4 cup)

Directions

For the dressing: Whisk the mayonnaise, ketchup, horseradish, coconut aminos, hot sauce and paprika together in a small bowl.
For the salad: Place the bacon in a medium skillet over medium-low heat. Cook, turning occasionally with tongs, until the bacon is golden, 10 to 12 minutes. Transfer to a plate.
Add the onions to the same skillet with the bacon fat, sprinkle with 1/4 teaspoon salt and cook, stirring occasionally, until the onions are golden brown, watching carefully and stirring more often toward the end of cooking time to prevent burning, 12 to 15 minutes. Using tongs, transfer the onions to a bowl and cover to keep warm.
Add the beef to the same skillet with the remaining fat, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, raise the heat to medium-high and cook, stirring and breaking up the meat, until it is cooked through and browned, 6 to 8 minutes.
Divide the romaine, tomatoes, avocado and pickles among 4 bowls. Drizzle each with 1 to 2 tablespoons dressing. Top each with a fourth of the beef and caramelized onions. Crumble the reserved bacon and divide among the bowls. Sprinkle each with cheese and serve.

Cook’s Note

The dressing makes about 1/3 cup and can be made up to 2 days ahead. Keep covered and refrigerated. Whisk before serving.

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Keto Bacon Cheeseburger Bowls

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