I’m pretty excited about this keto cheeseburger skillet recipe. I’m going to be honest – one of the things I’ve missed most since switching to a Ketogenic diet is trash cheeseburgers. You know – fall apart, super greasy, loaded with pickles, condiments and cheese, cheeseburgers. Sure, I can grill up some burgers and eat them in a lettuce wrap, but it’s not the same.
In the name of science, I decided it was necessary to bridge that gap and get all the taste and experience of the terrible fast food burgers, without the carbs. We had tried a cheeseburger casserole recipe we found online before, and to be blunt, it was horrible. Free advice: avoid reduced sugar ketchup. It tastes terrible, in my less than humble opinion. It ended up being a soggy, oily mess that tasted like artificial sweeteners. We were barely able to eat any of it. But I knew there had to be a simple way to recreate that fast-food burger flavor.
And with that, the Keto Cheeseburger Skillet was born.
This is a super easy recipe that you almost can’t go wrong with. It’s one of those “I don’t feel like cooking but don’t want leftovers” staples, too. I’d say this is one of the few recipes I’m willing to make after work. (And for the rest of the time? Food prep in advance is where it’s at.)
Read on for the recipe and ingredients, with nutritional information at the bottom.
Basically the Keto equivalent of a Big Mac in a skillet.
- 1 lb(s), Pork, fresh, ground, raw
- 1 lb(s), Ground Beef
- 3 tbsp, Mayo
- 1 tbsp(s), Yellow Mustard
- 1 pickle, Kosher Dill Whole Pickle
- 3 oz., Marble Cheddar Shredded
- 0.50 cup, Rotel tomatoes
- Seasonings (salt, pepper, onion powder, garlic powder) to taste
- Pre-heat your skillet on medium-high. While it's heating, dice the pickle into small pieces and set aside in a bowl.
- Spray your pan with non-stick and brown the ground beef and pork. Before it's done, add your seasonings. Be careful with onion and garlic powder, they can contain hidden carbs. I prefer to use McCormick Grill Mates Steakhouse Onion Burger myself. Lower temperature to medium.
- Measure your mayo and mustard and add them to the bowl with the diced pickle. Measure out your Rotel tomatoes and add half to the pan and half to the bowl with the mayo and mustard. Mix the mayo, mustard, pickle and tomatoes and add it to the pan, stirring until it coats the meat evenly.
- Add your shredded cheddar (I prefer marbled cheddar myself, but sharp cheddar is also good) and stir continuously until it melts and forms a sauce with the mayo and mustard. Allow it to simmer for a short time until it thickens a bit. Be careful - if you don't keep an eye on it, it can turn into an oily mess.