Obviously, a customary burger likewise accompanies one other thing: the bun. Also, for any individual who's attempting to avoid carbs, that sort of remains the entire feast.
So for all you carb-avoiders, I've concocted an entirely different approach to appreciate burgers without the bun. Rather, you serve every one of the fixings in – the burger itself!
Rather than framing the meat 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 preparing skillet and heat them under a foil tent for thirty minutes, so every one of the juices from the meat mix together with those delicious garnishes. You can top these with grill sauce, farm dressing, diced chives, or each of the three.
- 2 lb extra lean beef
- 2.5 teaspoons Lawry's Seasoned Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper Ground
- 3 teaspoon Worcestershire sauce
- 4 TB butter
- 2 cups sliced mushrooms
- 2 cups of cheddar cheese. shredded divided
- 10 slices of bacon cooked and diced
- diced chives bacon bbq sauce, ranch for topping
- 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.
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