Fully Loaded Burger Bowls
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!
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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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Fully Loaded Burger Bowls
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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
Nutrition
Nutritional 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.
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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! ?
I have seen it done over an upside down muffin pan. I would put it on another pan to catch the grease.
Has anyone tried adding an egg? I know that a fried egg is amazing on a burger…..
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.
How many does this make? Is each burger really 1/2 pound or can you make them smaller?
yes, these are larger. You can cut them in half to make smaller serving, or try making smaller burger bowls 🙂
Are the nutrition facts for one bowl?
How long on the grill in foil?
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.