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Recipe from Simpler Savory

The recipe

30 Minute Low Carb Bunless Bacon Cheeseburger

Prep
10 min
Cook
15 min
Total
25 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
520

2× the original author values. Recipe yield: 4 servings.

calories
1040

3× the original author values. Recipe yield: 4 servings.

calories
1560
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.5 pounds ground beef (80/20 preferred) — divide into 4 patties
  • 1 teaspoon kosher salt — or to taste
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon smoked paprika — optional, for smoky note
  • 1 tablespoon avocado oil or butter — only if not using bacon fat
  • 4 slices cheddar or American cheese — thin slices for quick melt
  • 8 slices thick-cut bacon
  • 12 large leaves iceberg or romaine lettuce — kept cold and very dry
  • 1 medium tomato — thinly sliced
  • 8 chips dill pickles — thin slices
  • 0.25 small red onion — thin arcs/slices
  • 0.25 cup mayonnaise
  • 1 tablespoon yellow mustard — or Dijon
  • 2 teaspoons dill pickle juice — plus more to taste
  • 1 teaspoon sugar-free ketchup — optional, to taste

Instructions

  1. Lay bacon strips in a cold large skillet, then set heat to medium and cook until edges curl and bacon turns deep red-brown, flipping as needed.
  2. Transfer bacon to a paper towel–lined plate and pour off all but 1 tablespoon of bacon fat to keep in the skillet for the burgers.
  3. Divide ground beef into 4 equal mounds and shape into patties just wider than the cheese slices; press a shallow dimple in the center of each.
  4. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and a pinch of smoked paprika right before the patties hit the pan.
  5. Increase heat to medium-high until the bacon fat shimmers; add a touch of oil or butter only if the pan looks dry.
  6. Add patties and sear without pressing until a deep brown crust forms and color creeps up the sides, 3 to 4 minutes.
  7. Flip once, top each patty with a cheese slice, cover the pan, and cook 1 to 2 minutes more until cheese is melted and burgers are at desired doneness.
  8. Transfer patties to a plate and rest 2 minutes so juices settle and lettuce stays crisp during assembly.
  9. Stack two sturdy lettuce leaves per burger with veins facing each other; pat dry very well for grip.
  10. Mix mayonnaise, mustard, and pickle juice in a small bowl; add sugar-free ketchup if desired and adjust tang with more pickle juice to taste.
  11. Spread a thin swipe of sauce on the lettuce, add a cheeseburger patty, top with 2 bacon slices, tomato, pickles, and red onion; add another light smear of sauce.
  12. Top with a second lettuce leaf or fold sides in and roll like a burrito; serve immediately while hot and crisp.

Notes

Store cooked patties and bacon separately from lettuce and toppings. Refrigerate patties in an airtight container up to 4 days; bacon stays crisp 4–5 days in a paper towel–lined container. Keep washed, dried lettuce in a bag with a paper towel up to 3 days. Reheat patties in a covered skillet over medium heat with a splash of water, 2 minutes per side, or in a 350°F oven for 6–8 minutes; add cheese at the end. Assemble fresh—reheated lettuce will wilt.

Source: https://simplersavory.com/30-minute-low-carb-bunless-bacon/