50 Snacks That I Used to Lose 30 Pounds | Best Weight Loss Meals
Today’s recipe is a little bit of a throwback to and a little bit of a new twist on my classic favorites. You know, bacon burgers!
I loaded up these burger bowls with ALL the fixings all while keeping it Whole30 and keto friendly. Since I’m no longer a long distance runner, I’m not constantly trying to do the paleo carb load thing, so I’ve been experimenting with some keto recipes and loving them.
Of course, if you’re a carb lover and need fries, feel free to top off these bowls with some crispy sweet potato fries, fried sweet plantains, or tostones!
Oh, almost forgot to mention the sauce! I took a cheesier twist on my usual ranch sauce to make these bowls more bacon “cheese” burger, because we all love our cheese! I used nutritional yeast to add the cheesy flavor, but honestly the sauce will taste great without it if nutritional yeast isn’t your thing.
And, if you’re not looking for dairy-free, you could always add actual cheese to these bowls – they’d totally be delicious that way! Just know that if you’re keeping it dairy-free, that this cheesy ranch has you covered!
I hope you’re ready for some super tasty loaded bacon burger bowls! Grab your ingredients and let’s start cooking!
Ingredients
“cheesy” ranch sauce:
2/3 cup homemade mayo or purchased paleo mayo
1 Tbsp coconut milk or almond milk
2 tsp lemon juice
2 tsp nutritional yeast for cheesy flavor
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp dried chives
1/8-1/4 tsp sea salt or to taste
Remaining ingredients:
8 slices nitrate free bacon
1-2 Tbsp bacon fat or other cooking fat
1 medium onion diced
1 cup white mushrooms sliced
1 lb grass fed ground beef 85% lean
Sea salt
1/4 tsp chipotle powder
1/4 tsp garlic powder
Butter lettuce or greens of choice
1 cup cherry tomatoes
Sliced dill pickles no added sugar
Thinly sliced red onion
Ranch sauce see above
Instructions
ranch sauce:
Whisk together all the ingredients in a small bowl and set aside or refrigerate until ready to use.
burger bowls:
In a large skillet, cook the bacon until crisp, remove to drain and cool. Reserve 1-2 Tbsp of the bacon fat and lower the heat to medium.
Add the onions to the hot skillet and cook until translucent, then add mushrooms and continue to cook until softened. Push veggies to the side and add the beef and sprinkle everything with sea salt, chipotle powder and garlic powder.
Stir beef to brown and mix in the with mushrooms and onions. Once beef is browned, remove from heat.
To assemble the bowls, layer your greens with the beef mixture, tomatoes, pickles, red onions, and bacon. Top with the ranch sauce and serve right away. Enjoy!
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