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.
Do you love Family Fresh Meals? Never miss out on FUN new meals or Easy Lunchbox Ideas for the Family and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
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.
EVA says
This-is-just-a-great idea! Thank you for sharing
Tristini says
Made these tonight! They were delicious but I found that they were a bit overdone at 30 minutes. I may bake them on a rack next time to they aren’t sitting in grease drippings.
Susan says
Going to try for sure!! Have you made these on the bbq? If so, how did you cook them?
Debbie says
I am going to try this Taco Style. Does anyone know of a low carb Taco Mix off hand?
Robyn says
Hey Debbie,
My favorite spice mix that I use on everything comes from The Pioneer Woman’s Chicken Tortilla Soup recipe. Just mix together cumin, chili powder, garlic powder, and salt for an awesome taco/Mexican inspired mix you can use on anything! The measurements Ree uses are 1-1/2 teaspoons of cumin, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt, but I’m at the point where I just eyeball it and mix them all together in a little bowl before adding it to/sprinkling it on whatever I’m using it for. My absolute favorite, I use this mix on everything!
Patty says
I like my produce (lettuce, tomato, pickles) and even my cheese COLD on a burger…like the old McDLT! So I’d want to cook the burger bowls empty. Has anyone done that? I’m thinking that the walls of the burger bowl might implode. So I’m wondering if I should mold foil over the outside of the jar I use and then ease the foil off of the jar to keep it inside the burger bowl to help keep its shape while baking. Does anyone have thoughts on this? Thanks! This, I *know* will become my number one go-to for low carb dinners! ?
Nikkie says
I have seen it done over an upside down muffin pan. I would put it on another pan to catch the grease.
Angie says
Has anyone tried adding an egg? I know that a fried egg is amazing on a burger…..
Corey says
Yummy idea! Maybe to be on the safe side, you could cook an egg to your liking, and then add it to the top before serving.
She W. says
How many does this make? Is each burger really 1/2 pound or can you make them smaller?
Corey says
yes, these are larger. You can cut them in half to make smaller serving, or try making smaller burger bowls 🙂
Misty says
Are the nutrition facts for one bowl?
Terri Peter says
How long on the grill in foil?
Pam says
You could probably form aluminum foil into balls the size of the burger bowls and bake them over that on a cookie sheet. I dont know if a single sheet of aluminum foil would hold up.
Kathy says
Do you realize that the sodium content is off the CHARTS? I’m going to make them tonight with bison, (less fat and cholesterol than beef), sautéed mushrooms, less cheese, NO bacon, topped with crispy shallots. MUCH healthier!
Spencer Lauer says
I loved this recipe! Only problem I had was making the bowls. Nothing I did worked, and after I cooked them, they looked just like burgers would. Just stuffed.
Joyce Card says
Wrap a strip of foil around each bowl before cooking. Holds the bowl together perfectly!
Mary says
Made these the other night. They were fabulous.
We are trying not to eat so much bread/rolls but we love hamburgers so this is a great idea. Thanks
Kathy says
Can you make these a head of time and freeze them and then reheat in microwave or on a grill camping. We do keto and these would be awesome for camping but we don’t have an oven to initially cook them. Would this work
Would appreciate any thoughts. Thank you.
Corey says
Sorry Kathy, I haven’t tried that before so I can’t say for sure. I would do a trial run before your camping trip to make sure.
Nicole says
I couldn’t get the bowls to keep their shape. So I did them in muffins tins. I also did them on the BBQ instead of the oven. I wish I could’ve figured out how to get them to stand up more without the tin because I would have preferred that night BBQ char flavour, they mostly tasted like meatloaf.
Deb says
Have you thought of using a dash or 2 of liquid smoke or smoked paprika to get the smokey flavor? Just a thought.
Cindy says
Really a hit! I sautéed chopped onion with the mushrooms and added sliced pickles to the topping!
Kathi Riley says
I changed the Larry’s because it’s loaded with MSG and used Montreal seasoning from McCormick Shilling because that has no MSG and won’t make me sick. Otherwise dry good 👍
Crystal says
Has anyone made this on the grill? If so does it turn out the same…
Amy says
I made these a couple of years ago and my husband put them on the charcoal grill and they were amazing!
Corey says
Awesome. Yes, I love cooking these on the grill. Perfect summer meal 🙂
Carol says
I’m going to try it in a burger bun pan.
Diane says
This recipe is delicious! I will definitely make it again! Big hit at my house!
Frank Mosher says
What a novel idea!!! Always looking for something different! You nailed it with these bowls. Many thanks!
Sandy says
My husband and I loved these burgers! Will definitely make again.
Shelly says
This wasn’t the prettiest recipe but it made up for it in taste! So delicious and juicy. I filled it with cauliflower rice, some ortega chilis and cheese. Family decided between salsa, tobacco, ketchup, guacamole. Topped with a little sour cream and chives. Will definitely be making this again!
Michelle says
I am sad to say that in the end my food did not look like the pictures. It tasted yummy and will be made again. Just have to figure out how to keep the form.
.
Andrea says
These are SO delicious!!! I will definite make them again, probably with caramelized onions (although I loved the mushrooms!). Thanks for the great recipe!!
Corey says
Caramelized onions sound delicious!
Merritt says
Made these but wrapped them with 2 slices of bacon each, and stuffed with broccoli and cheddar. Perfecy
Jess says
Hi! This looks great! I was curious about doing this in a large muffin tin. Any suggestions on time and temp?
Tom says
You can do anything with this I’m going to stuff mine with the little pool pork and mac & cheese wrapped in bacon
Marge Risinger says
Came out great but they cooked too long. Next time 20 minutes and on a rack they were flooded with grease The taste was exquisit. I froze 2. Anxious to see how they defrost
Bonnie says
This was amazing. Topped it off with Sweet Baby Rays BBQ sauce. Definitely will make this again.
Dawn says
what’s about the grease? Do you drain this at all? I imagine the bowl would be full of the grease.
Corey says
This is why I recommend extra lean beef.
Angelina says
Doesn’t anyone, other than myself, care about the sodium content in recipes, and that they”re getting their kids addicted to lots of salt? Moderate use of salt is fine, but keep in mind that there are other ways to achieve great flavor, w/o relying on overusing the salt shaker. Just sayin…..
Amy says
You can always adjust the recipe to fit your needs. I make my bowls half the size and I don’t use much salt. She’s giving you the basic structure of the recipe but it’s up to you to adapt it to fit your personal preferences.
Tracy says
Maybe shaping them in the backside of larger muffin tin and place upside down in another pan to catch juices?
Janel Adams says
Have you tried it that way since?
Amy says
I made these in a muffin pan with sautéed onion, green onion, bacon, shredded Colby and cheddar cheese topped w more grilled onions and Mayo. Yum!! Thanks for the idea 😊
Patricia Buchanan says
What can I use in place of the mushrooms?
Corey says
Any of your favorite toppings will work! Pickles, sauted, onions, pickles, extra cheese!
Michelle Hughes says
This was a huge hit with my family!
JM says
Great idea – loved the mushrooms! Unfortunately, it was WAY too salty for us, and that’s even with decreasing the amount of Lawry’s. I didn’t add bacon either since we’re trying to stay away from processed meat. Next time I’ll use Montreal Steak seasoning and Swiss cheese. I liked your idea of caramelized onions as well. Thanks for sharing!
Stacy Kurdzialek says
Can you pre-make them? If yes, what’s the best reheating process. Thank you 😊
Corey says
What do you mean by pre-making them? Like uncooked, or do you want to cook them and reheat later?
Christa Lee says
One of my favorite meals to make!!!
Ashley says
Firstly Corey, thank you for making this such a versatile base idea/recipe.
After reading all the comments, I changed it to my own dietary restrictions (less salt, no garlic, etc)
I made these on an upside-down muffin tin, works well, and any grease was left at the bottom of the tin that I had the muffin tin in.
I cooked them the Sunday (meal prep day) and had them early in the week so I did not freeze them. This worked really well, and all I had to do was cook the mushrooms the night I had them.
Really yummy recipe and I definitely recommend it!
Corey says
So happy you liked the recipe Ashley!