Bunless Bacon Burger. Say *that* three times fast. Trying to avoid carbs or keep them at a minimum? This fun twist on a bunless burger wrapped in bacon might be just what you need. In fact, I’m sure of it.
For the most part, the kids like cheeseburgers.
And for the most part, I don’t eat a lot of carbs.
And bacon needs no explanation.
This recipe is kind of a riff on braciole, which loosely translates into … rolled up meat with delicious stuff inside.
Kidding. Kind of.
While this recipe may look fiddly and time consuming, I promise you, it’s not. Super simple. I don’t usually put photos of raw meat on the blog (in deference to my vegetarian readers), but you can see a messy in-process shot here for how I made them. You basically layer three pieces of bacon out for each burger. Spread the meat, top with the cheese, and peppers, roll up and bake.
Fancy enough for company or quick enough for a weeknight dinner.
The bacon on the outside gets nice and crispy, the beef tender, and that moment when you slice into it and all the cheese oozes out…? Heaven. Pure heaven.
You need these in your life.
Bunless Bacon Burgers
Recipe courtesy of Cate O’Malley
2 T ghee
2 T light extra virgin olive oil
pink Himalayan salt
freshly ground black pepper
1 green pepper, diced
1 onion, diced
3 garlic cloves, diced
12 pieces of bacon (I used Jones Dairy Farm)
1 lb lean ground beef
slices of cheddar (I used New York Vintage from Cabot)
Preheat oven to 350 degrees. In a medium skillet on medium heat, add the ghee, olive oil, green pepper, onion, garlic, salt, and pepper. Cook until the onion gets translucent and the green pepper begins to soften. Remove from heat and set aside.
Spray a baking sheet with non-stick spray. Layer three slices of bacon for each burger you’re making, making sure each set of three slightly overlap each other. Spread out a quarter pound of ground beef over each bacon section, without going completely to the edges. Top with sliced cheese, and then the pepper and onion mixture.
Gently roll up and secure with a toothpick. (If you wet the toothpicks first, they won’t burn). Bake in oven for approximately 45 minutes, or until the bacon and beef are cooked.