Low Carb Bacon Cheeseburger Skillet – A Fast, Satisfying One-Pan Dinner

There are nights when you want the taste of a juicy bacon cheeseburger but don’t want the bun—or the hassle. This skillet gives you all the flavor, none of the carb-heavy extras, and it’s ready in about 30 minutes. It’s rich, cozy, and surprisingly fresh thanks to crisp toppings.

Best of all, it cooks in one pan, so cleanup is easy. Pair it with a simple salad, and dinner is done.

Low Carb Bacon Cheeseburger Skillet - A Fast, Satisfying One-Pan Dinner

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• Ground beef (80/20 or 85/15 for best flavor and moisture)
• Bacon (thick-cut if you like bigger bites; regular works too)
• Yellow onion, diced
• Garlic, minced
• Dill pickles, chopped (or pickle relish with no added sugar)
• Tomato, diced (optional for topping)
• Shredded cheddar cheese (or Colby Jack, American, or a blend)
• Cream cheese (adds a creamy, “special sauce” vibe)
• Unsweetened ketchup or low-sugar ketchup
• Yellow mustard
• Worcestershire sauce (optional, but great for depth)
• Smoked paprika (optional, for a touch of warmth)
• Salt and pepper
• Olive oil or avocado oil (if needed)
• Romaine or iceberg lettuce, shredded (for serving)
• Green onions or chives, sliced (optional garnish)

Instructions

 

• Prep your ingredients. Dice onion, mince garlic, chop pickles, and shred lettuce for serving. Cube the cream cheese so it melts more easily.
• Crisp the bacon. Add the bacon to a large skillet over medium heat. Cook until browned and crispy, about 7–10 minutes. Remove with a slotted spoon and set aside on a paper towel–lined plate.
• Cook the beef in the bacon drippings. If there’s more than 2 tablespoons of bacon fat, spoon off the excess. Add the ground beef and break it up with a spatula. Season with salt, pepper, and smoked paprika if using. Cook until browned, 5–7 minutes.
• Sauté onion and garlic. Push the beef to one side of the skillet. Add onion to the empty side and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant, then mix everything together.
• Add the creamy burger sauce base. Reduce heat to medium-low. Stir in cream cheese, ketchup, mustard, and Worcestershire. Let the cream cheese melt and coat the beef, stirring until smooth and creamy.
• Fold in bacon and pickles. Stir in the crispy bacon and chopped pickles. Taste and adjust salt, pepper, and mustard as needed. If it’s too thick, add a splash of water or beef broth.
• Top with cheese and melt. Sprinkle shredded cheddar over the skillet. Cover for 1–2 minutes until the cheese melts. Alternatively, broil briefly if your skillet is oven-safe.
• Finish and serve. Top with lettuce, tomato, and green onions if using. Serve directly from the skillet with a spoon. It’s great on its own, over shredded lettuce, or alongside roasted veggies.

What Makes This Recipe So Good

• All the classic flavors, fewer carbs: Savory ground beef, smoky bacon, melty cheese, and burger-style toppings without the bun.
• Quick and weeknight-friendly: One skillet, simple steps, and pantry-friendly ingredients mean minimal stress.
• Customizable: Use your favorite cheese, adjust the spice level, and add low-carb veggies to suit your taste.
• Meal prep ready: Reheats well for lunch or dinner later in the week.
• Family-approved: It feels indulgent, so even non-low-carb eaters enjoy it.

Shopping List

• Ground beef (80/20 or 85/15 for best flavor and moisture)
• Bacon (thick-cut if you like bigger bites; regular works too)
• Yellow onion, diced
• Garlic, minced
• Dill pickles, chopped (or pickle relish with no added sugar)
• Tomato, diced (optional for topping)
• Shredded cheddar cheese (or Colby Jack, American, or a blend)
• Cream cheese (adds a creamy, “special sauce” vibe)
• Unsweetened ketchup or low-sugar ketchup
• Yellow mustard
• Worcestershire sauce (optional, but great for depth)
• Smoked paprika (optional, for a touch of warmth)
• Salt and pepper
• Olive oil or avocado oil (if needed)
• Romaine or iceberg lettuce, shredded (for serving)
• Green onions or chives, sliced (optional garnish)

Step-by-Step Instructions

1. Prep your ingredients. Dice onion, mince garlic, chop pickles, and shred lettuce for serving. Cube the cream cheese so it melts more easily.
2. Crisp the bacon. Add the bacon to a large skillet over medium heat.

   Cook until browned and crispy, about 7–10 minutes. Remove with a slotted spoon and set aside on a paper towel–lined plate.

3. Cook the beef in the bacon drippings. If there’s more than 2 tablespoons of bacon fat, spoon off the excess. Add the ground beef and break it up with a spatula.

   Season with salt, pepper, and smoked paprika if using. Cook until browned, 5–7 minutes.

4. Sauté onion and garlic. Push the beef to one side of the skillet. Add onion to the empty side and cook 2–3 minutes until softened.

   Stir in garlic and cook 30 seconds until fragrant, then mix everything together.

5. Add the creamy burger sauce base. Reduce heat to medium-low. Stir in cream cheese, ketchup, mustard, and Worcestershire. Let the cream cheese melt and coat the beef, stirring until smooth and creamy.
6. Fold in bacon and pickles. Stir in the crispy bacon and chopped pickles.

   Taste and adjust salt, pepper, and mustard as needed. If it’s too thick, add a splash of water or beef broth.

7. Top with cheese and melt. Sprinkle shredded cheddar over the skillet. Cover for 1–2 minutes until the cheese melts.

   Alternatively, broil briefly if your skillet is oven-safe.

8. Finish and serve. Top with lettuce, tomato, and green onions if using. Serve directly from the skillet with a spoon. It’s great on its own, over shredded lettuce, or alongside roasted veggies.

How to Store

• Refrigerator: Store in an airtight container for 3–4 days.

  Keep lettuce and fresh toppings separate for best texture.

• Freezer: Freeze the meat mixture (without lettuce/tomato) for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a skillet over medium-low heat with a splash of water or broth to loosen. Microwave in short bursts, stirring between intervals.

Benefits of This Recipe

• Low carb and satisfying: High in protein and fat to keep you full without a bread bun.
• One-pan efficiency: Less cleanup and fewer steps.
• Balanced flavors: Creamy, tangy, salty, and a little smoky for that true cheeseburger taste.
• Flexible for different diets: Easy to make gluten-free and even dairy-free with a few swaps.
• Great for leftovers: Holds up well and tastes even better the next day.

What Not to Do

• Don’t skip seasoning. Salt, pepper, and a little mustard or Worcestershire make a big difference.
• Don’t use very lean beef without extra fat. If you use 90/10 or leaner, add a tablespoon of oil for flavor and moisture.
• Don’t add fresh toppings too early. Lettuce and tomato go on at the end to keep them crisp.
• Don’t drown it in sauce. Start with less ketchup and mustard, then add more to taste to keep carbs in check.
• Don’t overcook the garlic. Burnt garlic turns bitter quickly; cook it just until fragrant.

Recipe Variations

• Mushroom-Swiss: Swap cheddar for Swiss and add sautéed mushrooms instead of pickles.
• Spicy Jalapeño: Add diced jalapeños and a pinch of cayenne.

  Finish with pepper jack cheese.

• Bacon Ranch: Stir in 1–2 teaspoons dry ranch seasoning and top with chopped green onions.
• BBQ-Style (low sugar): Use a low-sugar BBQ sauce in place of ketchup and add a little smoked paprika.
• Dairy-Free: Use a dairy-free cream cheese and shredded plant-based cheese, or skip cheese and add avocado on top.
• Veggie Boost: Stir in chopped zucchini or riced cauliflower after browning the beef. Sauté until tender before adding sauces.
• Turkey or Chicken: Replace beef with ground turkey or chicken. Add a bit more oil and extra seasoning for flavor.

FAQ

Is this truly low carb?

Yes.

It skips the bun and keeps sugars low by using unsweetened or low-sugar ketchup. Most carbs come from onions, tomato, and pickles, which are easy to portion to your goals.

Can I make it ahead?

Absolutely. Cook the skillet up to the cheese-melting step, cool, and store in the fridge.

Reheat and add fresh toppings just before serving.

What cheese works best?

Cheddar is classic for flavor and melt. American gives that diner-style gooeyness. Colby Jack and Monterey Jack are mild and creamy.

Use what you love.

How can I make it gluten-free?

Use a gluten-free Worcestershire sauce or omit it, and choose certified gluten-free ketchup. The rest of the ingredients are naturally gluten-free.

What can I serve it with?

Shredded lettuce, sliced avocado, and a simple cucumber salad are great. For something warm, try roasted broccoli or sautéed green beans.

Can I reduce the fat?

Use 93% lean beef and drain the excess fat.

Swap part of the cream cheese with a few tablespoons of beef broth, and use a lighter hand with cheese.

How do I make it spicier?

Add red pepper flakes, hot sauce, or diced jalapeños when you cook the onions. Pepper jack cheese also adds a nice kick.

Can I omit the pickles?

Yes. Replace them with a splash of pickle juice or a little extra mustard to keep that tangy balance, or use chopped banana peppers.

Will it taste sweet with low-sugar ketchup?

It’s more tangy than sweet.

If you miss the sweetness of regular ketchup, add a tiny pinch of your preferred low-carb sweetener and adjust to taste.

What skillet should I use?

A large, heavy skillet (10–12 inches) works best. Cast iron browns the meat beautifully, but stainless or nonstick is fine.

In Conclusion

This Low Carb Bacon Cheeseburger Skillet brings all the comfort of a classic burger, minus the bun and the extra carbs. It’s fast, flexible, and built for busy weeknights.

Keep your pantry stocked with the basics, and you can have this on the table in half an hour. Add crisp toppings, adjust the seasonings to your taste, and enjoy a satisfying meal that fits your goals—without feeling like you’re missing out.