BACON CHEESEBURGER SKILLET
2 pounds ground beef
6 slices bacon, coarsely chopped (see my comments below)
1/4 cup low carb ketchup
1 teaspoon yellow mustard
1/4 cup dill pickles, chopped *
Salt and pepper, to taste
4 ounces cheddar cheese, cubed
1 small onion, coarsely chopped (2 1/2 ounces)
1 medium tomato, coarsely chopped
In a large skillet or wok, brown the meat and bacon; drain the grease. Stir in the ketchup, mustard, pickles, salt and pepper. Add the cheese cubes and heat just until the cheese starts to melt but isn't completely incorporated with the meat mixture. You want to have pockets of melted cheese. Just before serving, stir in the onion and tomato. Serve with additional condiments and crumbled cooked bacon, if desired.
Makes 6 servings
* Or, use 1/4 cup dill pickle relish.
Per Serving: 389 Calories; 27g Fat; 32g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This came out very good but could stand a couple of optional tweaks. First, if you don't like soft bacon I suggest browning it by itself in the skillet until done to your liking before adding the ground beef. Don't drain the bacon grease until later with the hamburger grease. It will flavor the meat nicely. Second, I think that the flavors of the mustard, ketchup and relish were pretty weak. You could add more to the dish or just add extra when you serve it as noted at the end of the recipe. I was originally planning to cook the onions and tomatoes and I'm glad that I didn't. The pop of fresh flavor was just right. They would have just blended in and been hardly noticeable if they'd been cooked. Click the photo to see a close-up.
