For all you Keto-goers: One skillet cheeseburger, hold the bun!


By SARA VANDEN BERGE


I’ve pretty much fallen off the keto bandwagon, and I have a whole lot of excuses for what happened, but let’s not focus on the negative.


Here’s the good news.


Thanksgiving is right around the corner and I am going to eat all the carbs that day including my mother-in-law’s famous sausage stuffing and my favorite – that delicious green bean casserole.


(What? Stop being so judge-y! I love that stuff!)


But until Thursday, I am trying to watch my carbs and calories so I whipped up this simple, tasty cheeseburger skillet (because everyone loves a cheeseburger, right?) without the bun, of course.


I swiped the recipe from Pinterest and topped it with pickles.


I served it with cracked pepper Caesar salad in a bag from HEB because, well, the VBs are fancy like that.


But next time, I plan to dish it up on some lettuce leaves and sliced tomato.

WHAT’S IN IT


4 slices of bacon, chopped into small pieces


1 pound ground turkey or ground beef


1/2 cup chopped onion


2 tablespoons tomato paste


1 teaspoon mustard


2 ounces cream cheese


1/2 cup chicken or beef broth


1/2 teaspoon onion powder


1/2 teaspoon garlic powder


1/4 teaspoon salt


1/4 teaspoon pepper


1 cup shredded cheddar cheese.


HOW TO MAKE IT


1. Heat a large skillet over medium heat. Lightly spray with cooking spray.


2. Cook the chopped bacon until crisp and remove from the skillet and set aside.


3. Drain off all of the bacon grease except 1 tablespoon. Add the ground beef and onion. Brown the meat and drain off any grease.


4. Add tomato paste, mustard, cream cheese, broth and spices, stirring until the cream cheese has melted and a sauce has formed.


5. Reduce heat to low and top with cooked bacon and remaining cheese.


6. Cover the skillet and cook on low for 5-7 minutes until cheese is completely melted.