Save Enjoy all the hearty, savory flavors of a classic bacon cheeseburger without the heavy bun. This Keto Bacon Cheeseburger Salad features juicy seasoned beef, crispy bacon, creamy avocado, and a tangy homemade burger sauce served over a bed of fresh, crisp romaine lettuce.
Save This meal is a fantastic way to satisfy burger cravings while sticking to a ketogenic lifestyle. The combination of warm proteins and cold, fresh vegetables creates a satisfying contrast that feels like a gourmet meal.
Ingredients
- 8 slices bacon
- 1 lb (450 g) ground beef (80/20 preferred)
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup dill pickles, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 2 tbsp sugar-free ketchup
- 1 tbsp yellow mustard
- 1 tbsp dill pickle juice
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Instructions
- Step 1
- In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and crumble when cool.
- Step 2
- Discard excess bacon fat, leaving about 1 tbsp in the skillet. Add ground beef, garlic powder, onion powder, salt, and pepper. Cook until browned, breaking up into bite-sized pieces. Drain excess fat and set aside to cool slightly.
- Step 3
- In a small bowl, whisk together mayonnaise, sugar-free ketchup, mustard, dill pickle juice, smoked paprika, salt, and pepper to make the burger sauce.
- Step 4
- Arrange romaine lettuce in a large salad bowl or individual plates. Top with the cooked ground beef, bacon, tomatoes, avocado, red onion, pickles, and shredded cheddar cheese.
- Step 5
- Drizzle with burger sauce just before serving.
Zusatztipps für die Zubereitung
To ensure the best texture, serve the salad immediately while the beef and bacon are still warm. Be sure to drain the excess fat and let the beef cool slightly before placing it on the romaine to prevent the lettuce from wilting.
Varianten und Anpassungen
For extra spice, consider adding sliced jalapeños or swapping the shredded cheddar for pepper jack cheese. To make this recipe dairy-free, simply omit the cheese or substitute it with a vegan alternative.
Serviervorschläge
Assemble the salad by layering the fresh vegetables and warm meat in a large bowl. Drizzle the homemade burger sauce generously over the top just before serving to maintain the crunch of the vegetables.
Save With only 7g of carbohydrates and 33g of protein per serving, this Keto Bacon Cheeseburger Salad is a nutritionally balanced way to enjoy American comfort food. It’s a hearty, gluten-free dish that doesn't compromise on flavor.
Recipe FAQs
- → Can I make this ahead of time?
Prepare components separately in advance—cook the beef and bacon, chop vegetables, and whisk the sauce. Store in airtight containers in the refrigerator for up to 3 days. Assemble just before serving to maintain crisp texture and prevent wilting.
- → What other protein options work well?
Ground turkey or chicken creates a lighter version, while crumbled pork sausage adds extra savory depth. For vegetarians, plant-based ground meat alternatives seasoned similarly work beautifully with the bold burger sauce.
- → Is the burger sauce necessary?
The sauce elevates the dish with authentic burger shack flavor. If preferred, substitute with blue cheese, ranch, or creamy garlic dressing. The homemade version keeps sugar low compared to commercial special sauces.
- → How can I reduce prep time?
Use pre-shredded cheese, bagged chopped lettuce, and pre-cooked bacon bits. While fresh-cooked bacon yields superior texture, these shortcuts still deliver satisfying results when time is tight.
- → What greens work best as the base?
Romaine provides ideal crunch and structural integrity. Iceberg, green leaf lettuce, or a sturdy spring mix also work well. Avoid delicate greens like spinach or arugola, which wilt under warm beef and rich sauce.
- → Can I freeze the cooked beef mixture?
Yes—seasoned ground beef freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe bags. Thaw overnight in the refrigerator and reheat gently before assembling the salad.