Mid-year, as we as a whole know, is burger time. There’s nothing very like a decent, delicious burger, hot off the barbecue, with all your number one trimmings – bacon, cheddar, and some pleasant singed mushrooms.
A customary burger additionally accompanies something other: the bun. What’s more, for any individual who’s attempting to avoid carbs, that sort of vestiges the entire supper.
So for all you carb-avoiders, I’ve concocted a different approach to appreciating burgers without the bun. All things considered, you serve all the garnishes in – the actual burger!
Rather than framing the hamburger into patties, you shape it into a little bowl and burden it up with cheddar, mushrooms, and bacon. At that point put those filled dishes on a heating skillet and prepare them under a foil tent for thirty minutes, so all the juices from the meat mix along with those delectable fixings. You can finish off these with grill sauce, farm dressing, diced chives, or every one of the three.
Fully Loaded Burger BowlsCourse: DinnerCuisine: American
Easy Fully Loaded Burger Bowls Recipe
diced chives bacon bbq sauce, ranch for topping
10 slices of bacon cooked and diced
2 cups of cheddar cheese. shredded divided
2 cups sliced mushrooms
3 teaspoon Worcestershire sauce
4 TB butter
1/2 teaspoon Black Pepper Ground
1 teaspoon Garlic Powder
2.5 teaspoons Lawry’s Seasoned Salt
2 lb extra lean beef
- Mix together beef, seasoned salt, garlic powder, black pepper and worcestershire sauce. On a baking sheet lined with foil, form 4 meat bowls using a clean jar or can. Set aside.
- In a medium pan, saute mushrooms with butter. Season with salt and pepper to taste. Divide into 4 equal potions.
- Fill each meat bowls with 1/4 cup of cheese, mushrooms, 2 slices worth of diced bacon, and then top with 1/4 cup of cheese.
- Bake at 350 covered with a foil tent (foil loosely coving) covering for 30 mins. Before serving, top with diced bacon, bbq sauce, ranch and diced chives.