Dill Pickle Cheeseburger Bake – High Protein Low Carb
This high protein low carb dill pickle cheeseburger bake is a skillet dinner that tastes like a dill pickle burger, but bakes up like a scoopable low carb casserole. It is for you if you want cheeseburger flavor without building burgers, managing toppings, or washing extra dishes. It is high protein, low carb and blood sugar friendly.
Make this on a weeknight when you want dinner to feel simple and predictable. This high protein bake also works when you want something you can scoop with pepper slices or cucumbers, even though it is not a runny dip.
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
11
Serves: 2
Ingredients
- 12 oz12 oz12 oz 85% Lean Ground Beef - US Wellness Meats
- .5 tsp.5 tsp.5 tsp Garlic Powder - The Spice Lab
- .25 tsp.25 tsp.25 tsp Onion Powder - The Spice Lab
- 1 tsp1 tsp1 tsp Organic Sweet Paprika - Primal Palate
- .25 tsp.25 tsp.25 tsp Organic Smoked Paprika - The Spice Lab
- .25 tsp.25 tsp.25 tsp Himalayan Pink Salt (Fine Grain) - The Spice Lab
- .25 tsp.25 tsp.25 tsp Black Pepper - The Spice Lab
- 0.333 cup0.333 cup0.333 cup Whole Kosher Dill Pickles - Jersey Pickles
- 1 Tbsp1 Tbsp1 Tbsp Dill Pickle Juice
- 0.75 cup0.75 cup0.75 cup Cottage Cheese
- 1 cup1 cup1 cup Mozzarella Cheese
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 375F (180C). Blend the cottage cheese until smooth. Chop the dill pickles.
- Add the ground beef to a skillet over medium-high heat. Add the garlic powder, onion powder, paprika, smoked paprika, salt, and black pepper at the same time. Cook until the beef is browned, breaking it up as it cooks.
- If you want to drain the fat, do it now. With 90/10, there usually is not much to drain. With 80/20, I usually keep it in for flavor.
- Turn the heat off. Stir in the pickle juice, chopped dill pickles, blended cottage cheese, and 3/4 cup of the mozzarella until evenly mixed.
- If your skillet is not ovenproof, transfer the mixture to a baking dish.
- Top with the remaining mozzarella. Bake for 15 minutes, or until the cheese is melted and the edges are bubbling.
- Rest for 5 to 10 minutes before serving so it thickens and scoops cleanly.
Notes
- I use an ovenproof skillet so it goes straight into the oven. If your skillet is not oven-safe, transfer the mixture to a baking dish before baking.
- I usually do not drain the fat because it adds flavor and helps the bake stay moist. If you prefer a lighter finish, you can drain it after browning.
- Swap the mozzarella cheese for cheddar cheese if you want a sharper cheeseburger flavor.
- Swap cottage cheese for cream cheese or heavy cream. For extra creaminess, add 1/4 cup cream.
- I usually serve this with my oven-roasted broccoli and cauliflower for an easy, no-fuss side.
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About This Recipe
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Breakfast Coconut Free Egg Free Gluten Free Grain Free Keto Nut Free Shellfish Free Snacks Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 845 |
| Fat: | 49 g |
| Carbohydrates: | 9 g |
| Protein: | 87 g |
| Cholesterol: | 229 g |
| Sodium: | 1706 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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