I love cheeseburgers. Honestly, what’s better than a big, greasy cheeseburger and some french fries? The thing I like the best about these low carb burger bowls is how simple they are to make, but how many choices you have when you make them.
Low carb burger bowls are completely customizable.
These cheeseburgers can be made with a huge list of add-ons and toppings. Seriosuly, it you can dream it, you can top your burger with it.
Try these toppings, just to name a few:
- Sauteed mushrooms
- Pulled pork (trust me, it makes a delicious burger even better)
- A fried egg
My favorites are avocados and fried eggs.
Anything you can put on a regular cheeseburger, you can add to a low-carb burger bowl. If it’s something like lettuce or tomato, though, I’d wait until after it’s cooked obviously.
If you’re looking for some additional ideas, Delish has a list of 100 ways to top a burger.
You dont need a warm day and a grill to make these.
I’m grill illiterate. I’ve never tried to grill and probably never will. Just give me a good ol’ stovetop or a warm oven and I can do most anything.
You do need to take the fat content into account when you bake these burger bowls, though.
Fat content is important with burger bowls.
Lower fat ground beef has less “stick together”ness, meaning your bowls may not stay together once they start baking. An easy fix for this is to add a little fat. Butter or an egg mixed into the raw ground beef will help your bowls stay bowls.
Another fix is to use ground beef with a higher fat content. 80% is good, 93% is not so good.
A burger without the bun.
With my lazy low-carb eating habits, I try to avoid carbs whenever I can. I won’t say no to a piece of pizza if it’s presented to me, but if I can lose the bread/bun, I will.
Low carb burger bowls give me all of the deliciousness of a traditional cheeseburger without all the carbs that come with a bun.
Instead of putting your toppings on top, you put them in the bowl.
This is an easy recipe with low prep time.
Did I mention that these burger bowls are really easy to make??
If you buy the right ingredients, this low carb recipe requires minimal prep time and only 30 minutes or so of cook time.
You make the bowls, stuff them, cook them and then eat them.
The How-To for Low carb Burger Bowls
You start by mixing your ground beef with Worcestershire, salt and pepper. You’re gonna get your hands dirty, so be prepared. (Unless you have someone to do this part for you, like a tiny human or adorable husband who just happens to ask if you need help right before this part.)
Next, you saute your mushrooms in butter for about 5 minutes. You can add an onion here too. I didn’t because I didn’t have one. But it’s not a bad idea. When the mushrooms are done, remove from heat.
You’ll take your hamburger meat and separate it into 5 or 6 balls. Then press a cup into each and form the bowl with it. You may have to use your fingers a bit to keep the “walls” of the bowl together.
Then you add cheese, mushrooms and more cheese to each bowl. Or add whatever deliciousness you choose. Place them in a 9×13 baking dish and cover it loosely with foil. You want more of an aluminum foil “tent” then a cover.
Bake them at 350 degrees F for about 30 minutes or until no longer pink. Add some bacon or a fried egg on top and there you have it. An amazing cheeseburger bowl. I made cauliflower tater tots as a side (seriously, try them. They are amazing).
If you’re looking for other low carb options, try my cheesy low carb meatloaf.
Or if you’re not afraid of a few carbs, my easy cheesy sour cream chicken is delicious.
If desserts are more your style, my 2 ingredient peanut butter fudge is easy as pie. (Ok, easier. Pie can be tricky.)
- 2 lb ground beef, lean or extra lean
- 2 tsp seasoning salt
- 1 tsp garlic powder
- 1 Tbs Worcestershire sauce
- 2 cups cheese, shredded (whatever kind you want)
- 2 cups mushrooms
- 4 Tbs butter
- 1/4C bacon bits
- salt and pepper
- 1 onion, chopped
- Preheat oven to 350 degrees.
- Mix ground beef, salt, pepper, garlic powder, seasoning salt and Worcestershire sauce in bowl until combined. Roll into 6 balls. Use a cup to form into bowls and place on aluminum foil-lined cookie sheet or 9x13 baking dish.
- Add 1 cup of cheese, separated into each bowl.
- Saute mushrooms and onions in butter over medium heat until cooked through, about 5 minutes. Separate into each bowl.
- Add remaining cheese on top of mushrooms.
- Cover LOOSELY in foil and bake for 30 minutes of until no longer pink.
- Add bacon bits.
- Allow to cool slightly and enjoy.
You can really add whatever you like to this recipe. Try a fried egg on top, salsa or guacamole or ranch dressing (pictured).
Serving Size:1 bowl
Amount Per Serving: Calories: 500Total Fat: 30gCarbohydrates: 4gProtein: 50g
Nutrition information is valid to the best of my knowledge but isn't always 100% accurate.