Save My kitchen filled with bacon smoke one weeknight when I realized I was craving a cheeseburger but didn't want to stand over a grill or dirty a dozen dishes. That's when this skillet came together—a moment of pure improvisation that turned into something I make almost every other week now. The beauty of it is how everything happens in one pan, from the sizzle of bacon to the final melty cheese moment that makes you forget you're eating keto.
I made this for my partner last month when he mentioned missing burger night, and watching his face when that melted cheddar mixed with the BBQ sauce told me everything. He ate seconds without asking, which for him is basically a standing ovation. Since then, it's become our Friday wind-down meal.
Ingredients
- Bacon, chopped (8 oz): The rendered fat becomes your cooking base, so don't skip it or use less—it's where the flavor lives.
- Ground beef (1 lb, 80/20 blend): The ratio matters because you need just enough fat to stay juicy without becoming greasy pooling on top.
- Yellow onion, diced (1 small): Sautéed until soft, it adds sweetness that plays beautifully with the smoky spices.
- Dill pickle, chopped (1 small): This is your secret weapon for tang and that authentic burger-stand flavor you can't fake.
- Cherry tomatoes, halved (1/2 cup, optional): If you add them, they burst slightly during cooking and add a brightness that cuts through the richness.
- Sugar-free BBQ sauce (1/2 cup): Check your labels carefully—some brands sneak in carbs, and you'll taste the difference.
- Shredded cheddar cheese (1 cup): Aged cheddar melts smoother than pre-shredded in my experience, though either works in a pinch.
- Heavy cream (1/4 cup): This rounds out the sauce and keeps everything creamy without thinning it too much.
- Smoked paprika (1/2 tsp): The smoked variety gives you that outdoor grill taste your kitchen otherwise can't achieve.
- Garlic powder (1/2 tsp): Fresh garlic can overpower in 20 minutes, so the powder integrates better here.
- Kosher salt (1/2 tsp) and black pepper (1/4 tsp): Season as you taste—bacon is already salty, so you might need less than you think.
- Green onions, sliced (2) and sesame seeds, optional (1 tbsp): These finish the dish with color and texture that make it feel intentional.
Instructions
- Render that bacon until it shatters:
- Cook the bacon pieces in your skillet over medium heat until they're truly crispy, which takes about 5–7 minutes. You want them to shatter between your fingers, not bend—remove them with a slotted spoon and set aside on a paper towel.
- Build your aromatic base:
- In the same skillet with about 1 tablespoon of bacon fat remaining, toss in your diced onion and let it soften for 2–3 minutes until it starts turning translucent. The sizzle should be gentle, not aggressive.
- Brown the ground beef properly:
- Add your ground beef and use a spatula to break it into small, even pieces as it cooks for 5–7 minutes. You're looking for deep browning, not just turned gray—this takes patience, but it's where the flavor develops.
- Season with intention:
- Sprinkle your smoked paprika, garlic powder, salt, and pepper over the beef and stir until everything is coated and fragrant. Taste a small piece if you can—this is your moment to adjust seasoning.
- Bring the bacon back home:
- Return your crispy bacon to the pan along with the chopped pickle and cherry tomatoes if you're using them. Stir everything together so the pickle pieces distribute evenly.
- Create the creamy BBQ sauce:
- Pour in your sugar-free BBQ sauce and heavy cream, stirring until the mixture is smooth and everything is coated. Simmer for 2–3 minutes until you can see it thicken slightly.
- Melt the cheese and finish:
- Sprinkle your shredded cheddar evenly across the top, then cover the skillet and turn the heat to low for 2–3 minutes. You'll know it's done when the cheese is completely melted and bubbling at the edges.
- Garnish and serve immediately:
- Remove from heat and scatter your sliced green onions and sesame seeds over the top. Serve straight from the skillet while everything is still steaming.
Save There's something about eating this straight from the skillet that makes it feel less like dinner and more like a victory. The pickle gives you that bite that makes you pause and notice what you're tasting.
The Magic of the Pickle
I almost left out the pickle because I didn't think it would work, then added it at the last second and realized it was the missing link. That sour, briny note cuts through the richness and makes your palate reset between bites, turning this from heavy into balanced.
Cheese Choice Matters
Cheddar is the obvious choice, but I've made this with pepper jack when I wanted heat, and it shifted the whole flavor story. Gouda makes it earthier and deeper, which some nights feels exactly right. The point is, you know your cheese preferences—lean into them.
Make It Your Own
This recipe is a starting point, not a rulebook. I've added sliced jalapeños, swapped the BBQ sauce for a spicier version, and once even crumbled blue cheese on top because I had it open. The foundation is solid enough to support whatever your mood demands.
- Layer thin slices of dill pickle before adding the sauce if you want more pickle flavor without chunkiness.
- Crispy iceberg lettuce on the side adds crunch and lets you build little lettuce-wrap bites if you're extra hungry.
- A splash of apple cider vinegar in the sauce adds sharpness if your BBQ sauce tastes too sweet.
Save This skillet has become my answer to the question of what's for dinner when I want something that feels indulgent but keeps me on track. It's proof that eating keto doesn't mean sacrificing the meals you actually crave.
Recipe Guide
- → Can I make this ahead of time?
Yes, prepare the entire skillet up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to restore creaminess.
- → What can I substitute for sugar-free BBQ sauce?
Try sugar-free ketchup with a splash of Worcestershire sauce and liquid smoke. Alternatively, use a low-carb tomato sauce seasoned with keto-friendly sweeteners like monk fruit or erythritol.
- → Is this freezer-friendly?
Yes, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly. The texture may change slightly but remains delicious.
- → Can I use turkey or chicken instead of beef?
Ground turkey or chicken work well, though they're leaner so you may want to add extra bacon fat or olive oil to maintain richness. Adjust cooking time as poultry requires thorough cooking to 165°F.
- → How do I keep the cheese from separating?
Remove the skillet from heat before adding cheese, and cover immediately. The residual heat melts cheese smoothly without separating. Avoid high heat once dairy is added to prevent breaking.
- → Can I make this dairy-free?
Use dairy-free shredded cheese alternatives and coconut cream or unsweetened almond milk instead of heavy cream. Check that your BBQ sauce is also dairy-free, as some contain butter or cream.