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Bacon, Mushroom & Swiss Keto Burger on Creamed Spinach

You may say keto diet, but we say keto-licious!

Bison burger patty topped with bacon, mushroom, and Swiss cheese placed over creamed spinach.

Burger Ingredients (Per Serving):

Preparations:

  1. Rub the pre-portioned burger with a little olive oil and season with salt and pepper.
  2. In a large, heavy skillet over medium-high heat, heat the remaining oil.
  3. Add the bacon and the mushrooms to the pan, keeping them separate. Add the prepped burger to the pan, too, nestling it up against the edge of the pan.
  4. Turn the bacon as needed and cook until crispy. Remove once cooked and place on paper towel.
  5. Sauté the mushrooms and season them with a little salt and pepper as they are cooking.
  6. Turn the burger every minute, keeping the uncooked edge nestled against the side of the pan. Cook 4-ounce burgers for about 2 minutes on each side and the 8-ounce burgers for about 3 minutes on each side for medium-rare doneness.
  7. While the burger is still in the pan, top with the mushrooms, the bacon, and the slices of cheese.
  8. Transfer the burger to a plate and tent with foil.

Creamed Spinach Ingredients:

  • 1 - tablespoon butter
  • ¼ - cup onion, chopped
  • 2½  - ounces fresh spinach
  • ¼ - cup cream
  • salt and pepper
  • chili flakes

Preparations:

  1. Using the burger pan (or in a separate pan), over medium heat, add the butter and the onions. Sauté the onions for about 3 minutes, stirring occasionally.
  2. Add the spinach and stir to incorporate. Cook until the spinach has wilted.
  3. Add the cream and mix together. Cook until the cream starts to thicken, about 3 minutes.
  4. Season the creamed spinach to taste.
  5. To serve, pile the creamed spinach in the center of the plate and top with the Bacon, Mushroom & Swiss Keto Burger.  

 Eat with pure joy!

Photo Credit: Jill O'Brien

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3 comments

  • Hi Tim. Use whatever kind of onions you have on hand. For garnish, I did use green onions. This recipe is super delicious… if I do say so myself! ; )

    Jill OBrien
  • I’ve noticed you don’t specify a particular onion. It appears they are simply green onions…

    Thanks,

    Tim

    Tim Harris
  • Wow! We followed the recipe precisely, with outstanding and pleasing results.

    Bob Hiatt

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