Keto Sheet Pan Burgers with Bacon and Jalapeño
A Keto sheet pan burger recipe that is easy to make and loaded with bold flavors. You'll want to make this one over and over again! Atkins, low carb, Keto, gluten free, nut free.
A Keto sheet pan burger recipe that is easy to make and loaded with bold flavors. You'll want to make this one over and over again! Atkins, low carb, Keto, gluten free, nut free.
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon worcestershire sauce
- 1 tablespoon sriracha hot sauce
- 24 ounces ground beef (80/20 chuck is best)
- 1 teaspoon kosher salt (reduce to 3/4 tsp if using table sal
- 6 slices raw bacon cut in half
- 4 slices of onion (about 1/4 inch thick)
- 2 jalapeã±os seeded and sliced into rings
- 4 slices pepper jack cheese
- 1/4 cup real mayonnaise (i prefer hellman's or dukes for
- 1 teaspoon granulated erythritol sweetener (i use swerve)
- Carbohydrate 1.35798979166667 g
- Cholesterol 53.48 mg
- Fat 27.44553875 g
- Fiber 0.265431245326996 g
- Protein 11.894071875 g
- Saturated Fat 11.64163875 g
- Serving Size 1 1 serving (248g)
- Sodium 507.100416666667 mg
- Sugar 1.09255854633967 g
- Trans Fat 2.53904875 g
- Calories 301 calories
Step-by-step
- Preheat the oven to 425° F.
- Combine the ground beef, salt, pepper, and garlic powder in a medium bowl and mix well with your hands.
- Form into 4 patties of about equal size and place on a large baking sheet.
- Place the bacon, onion rings, and jalapeño slices on the same baking sheet.
- Bake for 18 minutes.
- Meanwhile, combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener and stir well until smooth. Store in refrigerator until ready to serve.
- Remove sheet pan from the oven after 18 minutes and place one slice of cheese on each burger patty.
- Set oven to broil on high.
- Return pan to the oven and broil for 2 minutes, or until the cheese is melted and slightly browned.
- Remove from the oven.
- Build each burger with 1 patty, 3 pieces of bacon, 1 slice onion, desired amount of jalapeños and a generous drizzle of sauce (shown with optional lettuce and pickles.)
- Serve warm.
Replacing the ground chuck with a leaner ninety-ten round cut drastically alters the moisture retention, demanding extra binder or fat to prevent a dry final texture. Fat acts as a primary flavor carrier, dissolving fat-soluble compounds from the garlic powder and black pepper while coating the tongue to temper the capsaicin heat from the fresh jalapeño rings. When ground beef hits the four hundred twenty-five degree oven surface, the amino acids and reducing sugars undergo the Maillard reaction, creating savory pyrazines and furans that give the meat its characteristic crust without requiring a stovetop skillet. Meanwhile, the bacon renders its animal fats directly onto the sheet pan, where surrounding onion slices absorb those lipids and undergo caramelization as their natural sucrose breaks down under high heat. Combining mayonnaise with granulated erythritol and Worcestershire sauce creates an emulsion where the acid cuts through the heavy proteins of the beef while the sweetener balances the sharp bite of the sriracha. The high smoke point of the rendered pork fat ensures the pan drippings do not burn during the eighteen-minute bake time. Adjusting this preparation for larger groups requires maintaining adequate spacing on the baking sheet to prevent steam from trapping moisture against the patties, which inhibits proper browning. Storing leftover mixed sauce in a sealed container for up to three days allows the umami compounds from the Worcestershire to fully meld with the oil base.
