A whole new way to burger.
Summertime, as we all know, is burger time. There’s nothing quite like a nice, juicy burger, hot off the grill, with all your favorite fixings – bacon, cheese, and some nice fried mushrooms.
Of course, a traditional burger also comes with one other thing: the bun. And for anyone who’s trying to steer clear of carbs, that kind of ruins the whole meal.
So for all you carb-avoiders, I’ve come up with a whole new way to enjoy burgers without the bun. Instead, you serve all the toppings in – the burger itself!
Instead of forming the beef into patties, you shape it into a little bowl and load it up with cheese, mushrooms, and bacon. Then put those filled bowls on a baking pan and bake them under a foil tent for half an hour, so all the juices from the meat blend together with those tasty toppings. You can top these with barbecue sauce, ranch dressing, diced chives, or all three.
Here’s another plus: you don’t need to wait for nice weather so you can fire up the grill. These Fully Loaded Burger Bowls are good rain or shine!
Fully Loaded Burger Bowls
Ingredients:
2 lb extra lean beef
2.5 teaspoons Lawry’s Seasoned Salt
1 teaspoon Garlic Powder
1/2 teaspoon Black Pepper, Ground
3 teaspoon Worcestershire sauce
4 TB butter
2 cups sliced mushrooms
2 cups of cheddar cheese. shredded, divided
10 slices of bacon, cooked and diced
diced chives, bacon bbq sauce, ranch for topping
Directions:
- Mix together beef, seasoned salt, garlic powder, black pepper and Worcestershire sauce.
- On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
- In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
- Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
- Bake at 350 degrees F covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
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Corey, Darryl, Big D & Little D
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Fully Loaded Burger Bowls
Ingredients
- 2 lb extra lean beef
- 2.5 teaspoons Lawry's Seasoned Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper Ground
- 3 teaspoon Worcestershire sauce
- 4 TB butter
- 2 cups sliced mushrooms
- 2 cups of cheddar cheese. shredded divided
- 10 slices of bacon cooked and diced
- diced chives bacon bbq sauce, ranch for topping
Instructions
- Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
- In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
- Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
- Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.
Video
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Leanne says
Do you put a tin foil tent over each bowl or over the whole pan covering all 4?
Corey says
One over the whole pan works. You just don’t want the foil touching the cheese, or it might come off 🙂
Laurie Eller says
Excellant idea ! !
Sue says
What can you use instead of mushrooms
Corey says
Anything you usually love on a burger! Caramelized onions, extra cheese, olives, more bacon! haha. Feel free to stuff it with anything you think would be good 🙂
Jess says
When we made stuffed burgers before we used frozen hash brown potatoes sauteed with onion and jalepeno, or freshed chopped potatoes with bell peppers and onions.. and yes in all variations I add bacon lol. Not low carb like I’m doing now but i love mushrooms and this recipe looks good such a good idea, I’ll probably have mine over shredded lettuce and stuff to make it more filling. Thanks for the recipe.
Corey says
This sounds amazing!!!!
Cindi says
Do you know the carb count for each burger?
Corey says
I just added the nutrition label in the recipe. There are approximately 4 grams, depending on your toppings.
MamaB says
Yes I would like to know the carb count also! ?
Corey says
I just added the nutrition label in the recipe. There are approximately 4 grams, depending on your toppings.
cait says
my bowls fell flat during cooking! any ideas how to prevent that?
Corey says
Hmmm. I did not have this problem Cait . Maybe thicker walls of the burger would help?
Sarah Jane says
I make smaller ones in a cupcake pan! They don’t fall flat and easier for me to form
Lauran says
Making these now—you can use a silicon large hot chocolate bomb mold, and it works perfectly!
Bee says
I cooked mine in muffin tins and it worked like a charm! Much tastier than using lettuce leaves to hold it together. Yum!
Sheryl says
OMG! I think you are a food genius! Can’t believe this is not THE idea of the year for low-carb foodies!
kathy Kassly says
Can these made in a muffin pan? These look sooooo good!!!
Corey says
Kathy, I haven’t tried that yet, but please let us know if you do and how it turns out 🙂
Adrian says
The past couple times I’ve made them i use a muffin pan and got about 9 small bowls
Renae says
It definitely would work in a muffin pan. I made something similar to this with ground sausage. Better yet a popover pan would probably be better!
Jayne says
I just made these in a standard muffin pan!
I halved the recipe and made 8 mini-cups (~2oz hamburger/cup)…. I cooked on 350 for 25 min and they turned out perfect!
Thanks for the recipe!!!!
Sarah says
I was just throwing mine in the oven in a muffin pan and was looking for time and temp…thanks!
Debbie says
Can you fix these in crockpot if so how long?
Lydia says
As an experiment I tried these in a slow cooker. The vat renders too slowly for them to hold together. Definitely didn’t work.