Just the Cheesiest Crack Burgers—And Low Carb Too!
Okay, so have you ever had one of those nights where you just cannot bear the thought of another bland chicken breast but also want to avoid the carb bomb that is a classic burger? That was totally me last summer. (It was one of those sticky-hot evenings where the only thing moving faster than the mosquitos was my patience.) I remembered this recipe I scribbled on the back of a grocery receipt forever ago—Cheesy Crack Burgers. They’re, well, crack for a reason. My whole family can smell them sizzling from three rooms away. It's not fancy, but it hits the spot every single time. Anyway, buckle up, because this is gonna be fun—and possibly a bit messy.
Why I Keep Coming Back to These
I make these when the week’s been a bit much (which is, um, most weeks?) or when my husband’s gone full caveman and wants “real food.” My kids go slightly feral for them—one time my daughter tried to barter extra chores for a second patty (she did not get it, but I did do the dishes). They’re basically foolproof and they use stuff I’ve always got lying around. Oh, and they reheat surprisingly well, which is more than I can say for a lot of low carb meals. If you’re bored of grilled chicken and stuff, this is your ticket outta flavor jail. The only headache I ever had was when I tried to use pre-shredded cheese—totally stuck to the pan. Live and learn, right?
What You’ll Need (And What I Sometimes Swap In)
- 500g (about 1 lb) ground beef – I like 80/20 for juiciness, but I’ve used turkey when I’m pretending to be healthier. Works fine.
- 1 cup shredded cheddar cheese – Sharp is my go-to. My grandmother always insisted on Tillamook, but honestly, store brand cheddar gets the job done.
- ½ cup grated Parmesan – I sometimes sub in Pecorino if it’s lurking in the fridge.
- ¼ cup cream cheese (softened) – It’s easy to forget to soften it, but if you do, just zap it for 10 seconds. (Don’t ask how many times I’ve learned this the hard way.)
- 2 eggs
- 2 tablespoons chopped chives or green onions – Or skip if you’re not feeling it; parsley’s fine too.
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: A handful of crumbled cooked bacon (I mean, why not?)
How I Actually Throw These Together
- Preheat your oven to 200°C (about 400°F). If it’s too hot to bake, you can go with a skillet on medium heat; just be ready for cheese shenanigans.
- In a big bowl, chuck in the ground beef, both cheeses, cream cheese, eggs, chives, and seasonings. I usually go in with my hands at this point (rings off!). It’s messy, but kind of satisfying, you know? If it feels weirdly sticky, that’s totally normal at first.
- Form into six patties—roughly the size of your palm or slightly bigger if you’re hungry (who am I to judge?). Sometimes mine end up lopsided, but honestly, they taste just as good.
- If you’re baking, line a tray with parchment and space the patties out. If you’re pan-frying, get a nonstick pan hot and slap them in. Either way, 18-22 minutes in the oven, or about 5-6 minutes per side in the pan. This is where I usually sneak a little taste (shhh, don’t tell anyone).
- Don’t worry if some cheese leaks out or gets crispy around the edges. That’s the best part, in my opinion. If anything looks a little too dark, just cover with foil for the last few minutes.
- Let them rest for a few minutes before serving. Or dig right in if you’re impatient. (I usually am.)
Notes: What I’ve Learned the Hard Way
- If you use super lean beef, the burgers come out kind of dry. Not awful, but not mind-blowing either.
- The mixture really sticks to metal trays, so parchment paper is your friend—unless you like scraping, which I don’t.
- Actually, if you chill the mixture for 15 minutes before forming patties, it’s less sticky. I rarely have the patience though!
- Bacon is optional but highly recommended (because, bacon).
Variations I’ve Tried (Some More Successful Than Others)
- Turkey version: Not bad, but it dries out fast. I added a splash of olive oil and it helped.
- Jalapeño popper style: Toss in some diced pickled jalapeños. Spicy, cheesy, total winner.
- Veggie experiment: Tried grated zucchini once. It got watery and weird, so I wouldn’t bother again unless you love a mushy burger (I don’t).
- Cheese swap: Mozzarella works, but honestly, cheddar is better for flavor.
Do You Need Fancy Equipment?
I always use a big mixing bowl and baking tray, but if you’re short on trays, just use a cast iron skillet—works a treat. Don’t have parchment? Grease the pan well, then cross your fingers. I used a spatula from the dollar store for ages; still do, actually.
How I Store Them (Not That They Last Long)
Stick leftovers in an airtight box in the fridge. They keep for about 3 days, but honestly, in my house they never last more than a day! You can reheat in the microwave, but I think they’re way better warmed in a pan or oven for a few minutes so they crisp up again.
What To Serve With These (Or What I Usually Grab)
I like these with a simple green salad or even just some pickles and mustard on the side. My son insists on dipping his in hot sauce, which is totally fair. One time we did lettuce wraps and called it “burger night, but make it fancy.” Occasionally, I serve them with roasted broccoli, but that’s more to appease my own guilt than anything else.
Things I’ve Learned (The Hard Way, Naturally)
- Don’t rush the cooking time. I once tried to crank up the heat to save time and ended up with burnt cheese and a half-raw middle (yikes).
- Let them cool a bit before moving them or they’ll fall apart. I’m always tempted to dig in early, and—well, lesson learned.
- If you’re adding bacon, cook it first; raw bacon in the mix just goes weird.
FAQ (Real Questions I Get from Friends… and My Mom)
- Can I freeze these? Yep, but I’d separate them with parchment or foil so they don’t become one big cheesy blob. Thaw in the fridge before reheating.
- Is there a dairy-free version? Sort of. You can use vegan cheese, but honestly, I haven’t found one that melts quite right. If you do, let me know!
- How do you keep them from sticking? Parchment paper or a really well-greased tray. Or a nonstick skillet. I tried aluminum foil once, but nope, just nope.
- What’s the best cheese for these? Cheddar is classic, but go wild. Pepper Jack is my runner-up. Oh, and if you want a good resource for cheese nerds, Serious Eats did a great cheese taste test that’s worth a look.
- Any low carb buns you recommend? Honestly, I skip buns, but this keto bread is surprisingly good if you’re missing the bread part.
Oh, quick side note—if you want a deep dive into shaping burgers (I went down this rabbit hole once), the Bon Appétit burger guide is pretty fun.
So that’s it. Cheesy Crack Burgers, low carb, loads of cheese, not a boring bite in sight. Give ‘em a whirl and tell me if you figure out a better cheese blend—my kitchen is always open for suggestions (and hungry visitors).
Ingredients
- 1 lb ground beef (80/20)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- ¼ cup cream cheese, softened
- 2 green onions, finely chopped
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
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1In a large bowl, combine ground beef, shredded cheddar cheese, crumbled bacon, cream cheese, green onions, egg, garlic powder, black pepper, and salt.
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2Mix all ingredients together until well combined, but do not overmix.
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3Divide the mixture into 4 equal portions and shape each into a burger patty.
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4Heat a large skillet or grill over medium-high heat. Cook the patties for 5-6 minutes per side, or until cooked through and golden brown.
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5Serve the burgers hot, optionally topped with extra cheese or wrapped in lettuce leaves for a low carb option.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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