The cheeseburger is an American staple with variations found on nearly every restaurant’s menu in addition to fast food chains around the country. Most carnivores pretty much agree there is something extremely satisfying about quality beef, their favorite toppings and a soft bun as a go-to choice for lunch or dinner. Eating low carb foods removes the soft bun (unless you use a version of an Oopsie Roll) but does not mean you have to give up the flavors you love. Today’s recipe is inspired by the Big Mac sandwich, although there is no Secret Sauce. This is a great base recipe that can be manipulated to include your favorite burger toppings, just like the classic sandwich.
I began by grabbing my ingredients (I forgot the cheese, oops!) and pre-heating my oven to 350°F. I prefer 85/15 grass fed ground beef, but feel free to use your preference as well.
Next I diced about one half of a medium yellow onion, about 3/4 of a cup total. Your pieces can be larger or smaller depending on whether or not you like the taste of onions in each bite.
I also chopped the pickles into semi-large pieces but, again, these can be tailored to your personal preference. After they were chopped I went back through with a knife and cut some of the larger pieces in half. I wanted to be sure there was plenty of pickle pieces throughout the casserole.
In a skillet over medium high heat I browned the ground beef, drained the excess grease and then added the onions and pickles to cook slightly for another 2-3 minutes.
Meanwhile, I added the eggs, mayo, heavy cream, salt and pepper to a large mixing bowl and whisked the ingredients together into a creamy sauce.
I then added 4oz of the cheddar cheese and gently folded it into the liquid until fully incorporated.
Originally I planned to use a glass pie dish but realized it was not deep enough for the meat + the topping, so I transferred the ground beef mix to an 8×8 glass baking dish instead, which I first sprayed with non-stick spray. You could easily use a deep pie dish and cut this into 8 slices for a fancier service and half the calories per serving. I drizzled the egg and cheese batter over top, ensuring it fully coated the ground beef, before adding the remaining 2oz of cheese on top. I let this bake for 35 minutes on the middle rack until the top was golden brown and the egg mixture puffed up slightly. Pretty easy to make and the outcome is delicious. The pickles and onions bring a sweet and tangy flavor to the beef and the egg topping holds the casserole together perfectly. This would be a great weeknight meal as it only takes a few minutes to throw together before baking and it re-heats really well the next day. I have plans for a future variation that may or may not include bacon, so stay tuned. What are your favorite burger toppings? Let me know in the comments!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serving Size: 1
- 16oz 85/15 ground beef
- 3/4c yellow onion, diced
- 4 kosher dill pickles, chopped
- 4 eggs
- 1/2c mayo
- 1/2c heavy cream
- 6oz cheddar cheese, separated into 4oz and 2oz
- Pre-heat the oven to 350°F and spray the baking dish with non-stick spray.
- Dice 3/4 of a cup of yellow onion, about one half of a medium onion.
- Roughly chop 4 kosher dill pickle spears.
- Brown the ground beef over medium high heat.
- Drain the excess grease and add the onions and pickles to cook until slightly tender.
- Whisk together the eggs, heavy cream, mayo, salt and pepper together.
- Gently incorporate 4oz of cheddar cheese into the batter.
- Add ground beef mixture into the bottom of the baking dish.
- Pour the egg mixture evenly over the ground beef.
- Top with remaining 2oz of cheese.
- Bake for 35 minutes until golden brown and puffy.
Per serving: 679 calories, 2g total carbs, 2g net carbs, 59g fat, 36g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)