Bacon Mushroom Cheeseburger Pie
NOTES : Sure, we do a whole lot of fancy, even gourmet cooking around here. But sometimes you just want comfort food. Who doesn’t love a truly decadent bacon/mushroom topped double cheeseburger with the works? Of course, even WITHOUT fries and a sugary soda, those drive-through sandwiches clock in a 70+ grams of carbohydrate and well over 1100 calories. That may be fine for the young and dietarily reckless, but for the rest of us, such a guilty-pleasure meal is only a memory. Enter the Bacon Mushroom Cheeseburger Pie. It contains 515 calories, and 10 grams of carbohydrate and is filling and satifsying enough to be a whole meal. And there are even options! The carbs come from the crust which is made of riced cauliflower. If you want that crust to be browned and crispy, bake it and cool slightly before adding the filling and toppings. Then put the whole thing back in the oven and cook up the gooey, tasty stuff of dreams! But if you don’t precook it, the texture and taste are quite similar to polenta or tamales. In that case, add about 1/2 teaspoon cumin to the cream cheese and egg mixture and replace the dill pickles sliced, pickled jalapenos for a tamale pie.
Recipe By : Glyn Ruppe Melnyk
Serving Size : 6 Preparation Time: 1:30
Categories : Beef, Gluten Free, Low Carb, Main Course
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cauliflower — riced, cooked and drained (about 3/4 lb)
4 large eggs — 2 for crust, 2 for topping
1/2 cup grated parmesan cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/2 teaspoon vegetable oil — or spray
3/4 pound ground beef
4 ounces bacon — diced
4 ounces mushrooms — stemmed, halved and sliced
1/4 cup red onion — diced
1 teaspoon minced garlic
8 ounces cream cheese — softened
1 cup grated cheddar cheese
1 cup tomato — diced
1/2 cup dill pickles — sliced
1/2 cup pickled jalapeno — optional
1/2 teaspoon ground cumin — optional
Mix the cauliflower with the grated parmesan, garlic powder, salt and pepper, and two of the eggs. Mix very well, then press into an oiled, 8 inch baking dish. Set aside.
In a skillet, brown the bacon. Drain the bacon on paper towels and wipe out the pan.
Brown the ground beef. Add the mushrooms, chopped onion and garlic and saute until the onions are translucent. Drain the grease and spread the meat and veggie mixture over the cauliflower crust.
Top with 1/2 of the grated cheddar.
Beat the softened cream cheese with the two remaining eggs and pour over the meat in the baking dish. Poke with a fork to allow it to drip down through the dish. See Note Below for options
Sprinkle the chopped diced tomatoes and the dill pickles evenly over the cream cheese topping.
Sprinkle on the remaining cheddar cheese. ( If not baking immediately, cover and refrigerate. Bring to room temperature for one half hour before baking.)
Cook for 45 minutes in a preheated 350 degree oven, until the top is lightly browned and bubbly.
Cut into squares or wedges and serve with a spatula.
Tamale Pie Option: Do not precook the crust. Substitute slice jalapenos for the dill pickles and season the cream cheese mixture with 1/2 tsp cumin.
Per Serving (excluding unknown items): 513 Calories; 41g Fat (70.8% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 238mg Cholesterol; 657mg Sodium; 5g Total Sugars; 1mcg Vitamin D; 277mg Calcium; 3mg Iron; 659mg Potassium; 416mg Phosphorus. Exchanges: 0 Grain(Starch)