Ever find yourself craving all the juicy goodness of a cheeseburger but without the fuss of grilling? This keto cheeseburger casserole might just be your new best friend—it’s like a burger and a comforting hug had a deliciously low-carb baby. Last time I made it, I swear I could hear the sizzling patty whispers of my favorite summer BBQs, despite the chill of fall settling in.
Steps
- Preheat your oven to 400°F and lightly coat a 2-quart baking dish with olive oil spray. Warm 2 tablespoons of olive oil in a large skillet over medium-high heat for around 2 minutes.
- Add 2 pounds of extra-lean ground beef and a finely chopped medium onion to the skillet. Cook while stirring to crumble the beef until it’s browned and the onion has softened, about 5 minutes.
- Drain any excess liquids from the skillet, then return the beef mixture to it. Mix in 2 teaspoons of kosher salt, 1/4 teaspoon of black pepper, and 1 tablespoon of minced garlic, cooking for an additional minute.
- Turn off the heat and incorporate 1/4 cup of mayonnaise, 1/4 cup of unsweetened ketchup, 1 tablespoon of mustard, and 1 cup of shredded cheddar cheese into the beef mixture.
- Move the mixture into the prepared baking dish and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Bake for about 15 minutes until the cheese is melted and the casserole is heated through.
- If using a broiler-safe dish, you can alternatively broil the casserole for 1-2 minutes, 6 inches below the heating element, until the cheese is melted. Serve the casserole immediately.
Ingredients
- Olive oil spray (for the baking dish)
- 2 tablespoons olive oil
- 2 pounds extra-lean ground beef
- 1 medium onion, finely chopped (approximately 6 ounces)
- 2 teaspoons kosher salt (Diamond Crystal recommended)
- ¼ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- ¼ cup mayonnaise
- ¼ cup unsweetened ketchup
- 1 tablespoon mustard
- 1½ cups shredded sharp cheddar cheese, divided (approximately 6 ounces total)
Nutritional Values
Calories: 2748 kcal | Carbohydrates: 24 g | Protein: 228 g | Fat: 186 g | Saturated Fat: 42 g | Sodium: 4626 mg | Sugar: 12 g
FAQ
- What type of beef is recommended for a keto cheeseburger casserole?
- It is suggested to use extra-lean ground beef (93% lean) for this casserole. Although lean ground beef (85% lean) can also be used, the extra fat will be drained during cooking.
- Can vegetables be added to the casserole?
- Certainly! You can incorporate vegetables like riced cauliflower or raw baby spinach leaves. Add the spinach just after cooking the beef mixture and before seasoning, allowing it to wilt slightly without overcooking.
- Is it possible to make a casserole without using starches?
- Yes, a classic casserole typically includes protein, starch, vegetables, sauce, and cheese, but this recipe is adaptable. The keto cheeseburger casserole focuses on protein, sauce, and cheese, making it both delicious and low in carbohydrates.
- How should leftovers be stored and reheated?
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. When reheating, use a microwave at 50% power to ensure even warming. The casserole can also be frozen in individual portions for up to three months.
Tips
- To enhance the flavor and texture of the casserole, consider incorporating riced cauliflower or raw baby spinach into the beef mixture. This not only turns the dish into a complete meal but also adds nutritional value.
- For a richer taste, use sharp or extra-sharp cheddar cheese. It significantly boosts the flavor profile of the casserole.
- Experiment with seasonings to customize the dish to your liking. Adding spices like smoked paprika or chili powder can give the casserole a unique twist.
- If you’re using different types of salt, such as Morton kosher salt instead of Diamond Crystal Kosher Salt, remember to adjust the quantity to avoid over-salting. Use half the amount if substituting with Morton kosher salt.
Equipment
- Olive oil spray
- 2-quart baking dish
- Large skillet
