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This meat-only bacon burger bake combines all your burger favorites into a satisfying, no-crust pie that fits perfectly with a carnivorous eating style. The mix of well-seasoned ground beef topped with crunchy bacon and gooey cheese makes a filling meal that'll keep you satisfied and smiling.
I came up with this dish during my first carnivore diet month when I was really missing a good juicy burger. These days my hubby asks for it every week, swearing it's tastier than regular burgers.
What You'll Need
- Ground beef: forms the base of our dish, go with 80/20 for optimal juiciness and taste
- Bacon: brings that smoky kick and amazing flavor that makes everything taste better
- Cheddar cheese: delivers that sharp, classic burger cheese taste
- Mozzarella cheese: gives you that wonderful stretchy pull when you dig in
- Eggs: act as the natural glue that keeps everything together without needing any grain-based fillers
- Heavy cream: adds luxurious texture and helps set the eggs into a smooth consistency
- Mustard: not required but gives that burger-joint zing many folks love
- Salt and pepper: basic but crucial for enhancing the meat's natural goodness
- Garlic powder: adds flavor complexity without the carbs in fresh garlic
- Onion powder: lets you enjoy onion flavor without actual onions or their carbs
- Butter for greasing: prevents sticking and boosts the richness factor
Making It Happen
- Getting The Meat Just Right:
- Brown your beef on medium heat until fully cooked, about 5-7 minutes. Break it up thoroughly with a wooden spoon while it cooks for better texture. Add plenty of salt, pepper, garlic powder and onion powder while it's hot so the meat soaks up all that good stuff.
- Cooking Your Bacon To Perfection:
- Make sure your bacon gets really crispy since it'll soften a bit during baking. The trick is starting in a cold pan and cooking it slowly until the fat melts away completely. This usually takes 10-12 minutes for the crunchiest results that'll stay nice in your finished pie.
- Mixing Up The Egg Mixture:
- Beat those eggs until they're a bit fluffy before you mix in cream and seasonings. This puts some air in there for a lighter feel. Make sure the mustard gets completely mixed in without any streaks for balanced flavor in every bite.
- Building Flavor From The Bottom Up:
- Start by spreading your seasoned beef evenly and pressing it down in your dish. Spread bacon pieces evenly so every bite has some crunch. Pour the egg mix in slowly so it can get down between the meat chunks instead of just floating on top.
- Getting The Cheese Just Right:
- Mix both cheeses together before you sprinkle them on for better melting. The mozzarella gives you that stretch while cheddar brings the flavor punch. Make the cheese a bit thicker around the edges where it'll brown up nicely during cooking.
- Baking It Till It's Done:
- Look for the middle to be fully set and the edges turning golden brown. Let your pie cool for at least 5 minutes after it comes out of the oven so everything can settle and firm up for cleaner slices.
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Good To Know
The bacon really makes this dish pop. I found out that when bacon bakes inside this egg mixture, something awesome happens. That smoky taste spreads throughout, creating this amazing richness that reminds me of family cookouts growing up. My dad always mixed bacon into his burgers, and this pie brings back those tasty memories.
Keeping It Fresh
This pie keeps really well in the fridge for up to 4 days. The flavors actually get better overnight as everything mingles together. For best results, cut the whole pie once it's cooled and pack single portions in sealed containers for easy meals. Warm it up slowly in a 300°F oven for about 10 minutes so the eggs don't get tough, or just eat it cold straight from the fridge.
Ways To Switch It Up
While the basic version works great for strict meat-eaters, those with a bit more flexibility can jazz this pie up. Chopped avocado added after cooking brings smoothness and healthy fats. If dairy sits well with you, try a spoonful of sour cream on each slice for extra tang. For keto folks who aren't strictly carnivore, spreading a thin layer of no-sugar ketchup under the cheese gives you that true burger feel.
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How to Enjoy
This handy pie works for breakfast, lunch or dinner. In the morning, serve it with some fried eggs for extra protein power. For midday or evening meals, try it with some crunchy pork rinds on the side for texture contrast. The pie is filling enough on its own, but having it with a mug of warm bone broth turns it into a restaurant-quality meal that hits all the right spots.
Frequently Asked Questions
- → Can I switch out the cheeses used?
Of course! You could try gouda, Swiss, or Monterey Jack for a different taste. Use cheeses that melt well for the best texture.
- → Is this good for keto eaters?
Yes, it’s ideal for both keto and carnivore diets since it’s low in carbs but packed with fats and protein.
- → Can this be prepped in advance?
Yes, you can bake it ahead. Keep it refrigerated and reheat slices in the microwave or oven when ready to eat.
- → What sides match well with this dish?
Pair it with sautéed veggies, a simple green salad, or some steamed broccoli for a fresh contrast to the richness.
- → What are some ways to boost the flavor?
Add a dash of cayenne, a bit of smoked paprika, or a splash of hot sauce to the eggs for an extra kick.