Prep time: 40 mins Cook time: 1 hr 20 mins Rest time: 40 mins Total time: 2 hrs 40 mins
Makes: 4 burgers
These loaded bacon cheeseburgers are stacked with ground beef, bacon, raw cheese, iceberg lettuce, and Avocado Crema sitting inside a Carnivore Burger Bun.
What you need to make a Loaded Bacon Cheeseburger on Carnivore Bun
Ingredients:
- Carnivore Burger Buns
- Bacon
- Raw cheese
- Iceberg lettuce (optional)
- Avocado crema
Equipment:
- Blender or food processor
- Hand mixer
- Mixing bowl
For the burgers:
(for the full recipe, scroll to the bottom)
How to make a Loaded Bacon Cheeseburger on Carnivore Bun
Make the Carnivore Burger Buns.
Follow this recipe here.
To make the Avocado Crema, follow this recipe here, then place in the fridge to set until ready to use.
In your cooking pan, cook the bacon strips to your liking. Once the bacon strips are cooked, set them aside.
Form the ground beef into four patties and add sea salt (ASHLEYR for 15% off) to both sides to taste. Cook them to your liking in the leftover bacon grease. When they’re almost done cooking, cut strips of raw cheese and melt them over the tops of the burgers. Set the burgers aside once finished.
Put the burgers together.
Once the Carnivore Burger Buns are done baking and cooled off, cut them in half.
Add the Avocado Crema to the inside of each bun, and top the bottom bun with iceberg lettuce (if using), a burger patty, and bacon.
Serve and enjoy! These burgers are best enjoyed fresh, but leftovers will last in the fridge in an airtight container for 2-3 days.
Tips to make the best Loaded Bacon Cheeseburger on Carnivore Bun
- Once the burgers are stacked, use toothpicks to hold them together if preferred.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Loaded Bacon Cheeseburger on Carnivore Bun
Loaded Bacon Cheeseburger on Carnivore Bun
Equipment
- *Additional equipment required for the Carnivore Burger Buns and Avocado Crema. See individual recipe pages.
Ingredients
- 4 Carnivore Burger Buns
- 1 lb ground beef
- 8 strips bacon
- raw cheese (to taste)
- iceberg lettuce (optional)
- Avocado crema (to taste)
- sea salt, to taste (ASHLEYR for 15% off)
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 Carnivore Burger Buns.
- Follow this recipe here.
While the burger buns are in the oven, make the Avocado Crema, burger patties, and bacon.
- To make the Avocado Crema, follow this recipe here, then place in the fridge to set until ready to use.
- In your cooking pan, cook the bacon strips to your liking. Once the bacon strips are cooked, set them aside.
- Form the ground beef into four patties and add sea salt (ASHLEYR for 15% off) to both sides to taste. Cook them to your liking in the leftover bacon grease. When they're almost done cooking, cut strips of raw cheese and melt them over the tops of the burgers. Set the burgers aside once finished.
- Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
Put the burgers together.
- Once the Carnivore Burger Buns are done baking and cooled off, cut them in half.
- Add the Avocado Crema to the inside of each bun, and top the bottom bun with iceberg lettuce (if using), a burger patty, and bacon.
- Serve and enjoy! These burgers are best enjoyed fresh, but leftovers will last in the fridge in an airtight container for 2-3 days.
What I used for this recipe:
Other favorite dinner ideas:
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.
