These pork burgers with smoky bacon and Cheddar cheese will be a smash at the upcoming barbeque when they are served on buttery brioche buns.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 1 11×7-inch casserole |
Ingredients
- cooking spray
- 1 ½ pounds ground beef
- 2 ½ teaspoons chili powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons garlic powder, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and ground black pepper to taste
- 2 eggs
- 2 tablespoons heavy cream
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onion
- salt and pepper to taste
- 3 tablespoons tomato paste
- 1 pound frozen riced cauliflower, thawed and drained
- 1 ½ cups grated Cheddar cheese, divided
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 11×7-inch baking dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and pepper until spiced are distributed evenly. Cook until fragrant, 4 to 5 minutes. Remove from heat.
- Whisk together eggs and cream in a bowl; add to meat mixture. Spread mixture into the prepared baking dish and pat down evenly.
- Wipe the skillet clean, add olive oil, and heat over medium heat. Add onion and cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder. Season with salt and pepper. Stir in tomato paste and cook, stirring often, 2 to 3 minutes. Add cauliflower rice and continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese, and spread on top of meat in the baking dish, smoothing with a spatula to flatten the top.
- Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining 1/2 cup Cheddar over the top and bake until cheese has melted, about 5 minutes. Remove from oven and allow to cool about 5 minutes. Serve warm.
Nutrition Facts
| Calories | 447 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 15 g |
| Sodium | 451 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! My teens even loved it. We ate ours with a dash of hot sauce and a dash of lime juice. Delicious
I made it and used taco seasoning. Only add was a layer of corn on one side for those not on Keto and they REALLY loved it! I did not cheat!
I typically will make recipes exactly as the directions state on my first try, however as I did not have all the spices on hand I used an organic taco seasoning and also used cream cheese instead of the heavy cream because that is what I had. Excellent recipe and I will definitely be making this again, love that it’s Keto with Cauliflower “rice” which provides some fiber to the dish!
Made it for a potluck. I thought it looked dry. (I did try a sticking out piece and the flavor was yummy). However, as there was nothing left and everybody kept asking “who made that?”, I guess looks can be deceiving because it was a hit! It was easy, a quick make, and common ingredients were on hand.
Fabulous! My husband really liked it as well. And he was so surprised that Cauliflower was used in it. I didn’t have any hamburger, so I used spicy ground sausage instead. Yum!!!!! K. Murray
This casserole was delicious! I would add more riced cauliflower next time and probably just buy a fresh head of cauliflower instead of the frozen. The frozen did make this dish more convenient though.
Needs more spices for my taste, a little dry and it takes longer than 10 minutes to prepare. I would add liquid to the tomato paste to add more moisture and/or not drain the cauliflower rice.
This is a pretty good recipe, simple and healthy. I’ve made it twice and feel like its missing something, next time maybe jalapeños or spinach?
We loved this recipe and I really don’t care for cauliflower. The only change I would make is double the seasoning.
This is really good and I am not a fan of riced cauliflower. Only recommendation i would suggest is a smaller pan size. Spread this thin it can get a bit hard. I only naked mine 18 minutes so that wouldn’t happen. Glad I have it a try.
Everyone loved this recipe. I did the steps a little different with the meat and onions together. I also used a head of cauliflower chopped up small- same taste. Used taco seasoning- it was filling and yummy! 🙂 Will make it again.