Prep time: 1 hr Cook time: 1 hr 30 min Rest time: 10 mins Total time: 2 hrs 40 min
Makes: 1 large platter of fries
Loaded with grass-fed beef, sugar-free bacon, and raw cheese + garnished with relish, iceberg lettuce, chives, and a drizzle of yellow mustard + served on a bed of Crispy Oven-Baked Kabocha Squash Fries, these Loaded Bacon Cheeseburger Fries are amazingly delicious, hearty, and filling.
What you need to make Loaded Bacon Cheeseburger Fries
Ingredients:
For the Crispy Oven-Baked Kabocha Squash Fries:
- Kabocha squash
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
For the Loaded Bacon Cheeseburger Fries:
- Ground beef
- Bacon
- Grass-fed ghee (or butter)
- Raw cheese (ASHLEY20 for 20% off)
- Iceberg lettuce
- Relish
- Chives
- Yellow mustard
Equipment:
How to make Loaded Bacon Cheeseburger Fries
Make the Crispy Oven-Baked Kabocha Squash Fries.
Use this recipe.
Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
At medium heat, cook the bacon.
Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
Add the ground beef to the pan with the bacon fat.
Cook the ground beef in the bacon fat until browned, and salt it to taste.
Set the ground beef aside to rest and cool.
Shred the raw cheese and chop the lettuce and chives.
With your vegetable (or cheese) grater, shred the raw cheese.
Chop the iceberg lettuce into long and thin slivers.
Finely chop the chives.
Set the shredded cheese, iceberg lettuce, and chives aside in the fridge until you’re ready to use them.
When the fries are done baking, put it all together.
Once the fries are cooled, place them on your serving platter.
Add a thick layer of raw cheese to the top of the fries.
Bake the platter in the oven for about 5-10 minutes at 350 degrees, or until the cheese is melted.
On top of the cheese, add the ground beef and bacon.
Garnish with iceberg lettuce.
Drizzle with yellow mustard, and top with relish and chives to taste.
Serve and enjoy! Leftovers can be stored in the fridge in an airtight container for 2-3 days.
Tips to make the best Loaded Bacon Cheeseburger Fries
For the Crispy Oven-Baked Kabocha Squash Fries:
- Cut the fries as thin as possible, and before baking, make sure all fries are coated in fat.
- You can flip them halfway through if you want, but it is not necessary.
- If you have a baking sheet that is prone to sticking, use parchment paper under the fries.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Loaded Bacon Cheeseburger Fries
Loaded Bacon Cheeseburger Fries
Equipment
- Baking sheet
Ingredients
For the Crispy Oven-Baked Kabocha Squash Fries:
- 1 medium kabocha squash
- 1 tbsp grass-fed ghee (or butter)
- sea salt, to taste (ASHLEYR for 15% off)
For the Loaded Bacon Cheeseburger Fries:
- 1 lb ground beef
- 8 oz bacon
- 8 oz raw cheese
- iceberg lettuce (to taste)
- relish (to taste)
- chives (to taste)
- yellow mustard (to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
Make the Crispy Oven-Baked Kabocha Squash Fries.
- Use this recipe.
Once the fries are baking in the oven, start on the toppings.
- Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
- At medium heat, cook the bacon.
- Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
- Add the ground beef to the pan with the bacon fat.
- Cook the ground beef in the bacon fat until browned, and salt it to taste.
- Set the ground beef aside to rest and cool.
Shred the raw cheese and chop the lettuce and chives.
- With your vegetable (or cheese) grater, shred the raw cheese.
- Chop the iceberg lettuce into long and thin slivers.
- Finely chop the chives.
- Set the shredded cheese, iceberg lettuce, and chives aside in the fridge until you're ready to use them.
When the fries are done baking, put it all together.
- Once the fries are cooled, place them on your serving platter.
- Add a thick layer of raw cheese to the top of the fries.
- Bake the platter in the oven until the cheese is melted.
- Note: remove the platter from the oven once the cheese is melted to prevent the cheese from pasteurizing.
- On top of the cheese, add the ground beef and bacon.
- Garnish with iceberg lettuce.
- Drizzle with yellow mustard, and top with relish and chives to taste.
- Serve and enjoy! Leftovers can be stored in the fridge in an airtight container for 2-3 days.
What I used for this recipe:
Looking for other dinner ideas? Try one of these:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
OMG these were soooooooo incredibly good!! I made them as an appetizer for a dinner we were having at my in-laws and we devoured them. In fact there wasn’t a single crumb left on the baking sheet. Thank you Ashley for this fantastic recipe – it’ll be my party favourite for years to come.
Author
Ahhh, great! You’re welcome. So glad your family enjoyed the fries. This recipe is one of my personal favs to date. 🙂