The Ultimate Keto Bacon-Wrapped Burger Bomb
Forget the bun; you won’t miss it. If you are searching for the ultimate low-carb indulgence, look no further than this Bacon-Wrapped Burger Bomb. This isn’t just a cheeseburger; it’s a masterclass in umami flavor, crispy textures, and juicy perfection. Imagine a thick, seasoned ground beef patty, oozing with melted cheddar cheese, all encapsulated in a smoky bacon weave that’s been crisped to perfection.
Ingredients: The Building Blocks of Flavor
- Ground Beef (80/20 Blend): For the juiciest burger, you need fat. An 80/20 ratio ensures the meat remains moist while rendering beautifully inside its bacon shell.
- Thick-Cut Bacon: Provides the structural integrity needed to wrap the beef and offers a satisfying, salty crunch.
- Sharp Cheddar Cheese: Melts into the crevices of the beef, providing a creamy contrast to the savory meat.
- Smoked Paprika: Adds a subtle earthy depth and enhances the natural smokiness of the bacon.
- Garlic and Onion Powder: The essential aromatics that season the meat from within.
- Worcestershire Sauce: A “secret weapon” for umami that deepens the beefy profile.
- Sea Salt and Black Pepper: Fundamental seasonings to brighten every single bite.
Step-By-Step Instructions
- Season the Beef: In a large bowl, combine the 80/20 ground beef with paprika, garlic, onion powder, and Worcestershire. Mix gently—do not overwork the meat.
- Stuff with Cheese: Shape the beef into thick rounds. Create an indentation in the center, place the sharp cheddar inside, and seal the meat around it.
- The Bacon Weave: Lay 3-4 strips of bacon vertically and weave 3-4 strips horizontally. Place the patty in the center and wrap tightly.
- The Initial Sear: Heat a cast-iron skillet over medium-high. Sear the burger seam-side down for 3-4 minutes to lock the bacon in place.
- Oven Finish: Transfer the skillet to a 400°F (200°C) oven for 10-12 minutes until the bacon is crispy and the beef is cooked to your preference.
- The Rest: Let the burger rest for 5 minutes. This is crucial for keeping the liquid gold cheese inside.
Pro Tips for Perfection
- Cold Bacon: Use bacon straight from the fridge; it’s easier to weave when the fat is firm.
- Internal Temp: Use an instant-read thermometer to hit 160°F for a safe, juicy interior.
- Seal It Tight: Make sure no cheese is visible before wrapping to prevent a “blowout” in the pan.
Serving Suggestions
Complement this rich dish with a Zesty Garlic Aioli, a side of Crispy Brussels Sprouts, or a fresh Iceberg Wedge Salad to balance the decadence.