Recipe courtesy of Beth Lipton
Recipe courtesy of Beth Lipton
Watch how to make this recipe.
Keto Bacon Cheeseburger Bowls
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 37 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 100 milligrams
- Sodium
- 850 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 4 grams
A bacon cheeseburger is so satisfying--and now you can have all that luscious meaty, cheesy goodness while sticking to your keto goals. With avocado, pickle and even a secret sauce all served over crunchy greens, you won't miss the bun for a second.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 37 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 100 milligrams
- Sodium
- 850 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Sugar
- 4 grams
Ingredients
Dressing:
Salad:
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.
