Pancetta Burger Bowls (Whole30, Keto)

This recipe came from a "fear", or maybe I should refer to it as a severe dislike, of mine.  What could I possibly be afraid of when it comes to burgers?  Well, it actually isn't the burgers themselves that bring about my "fear" but rather, the associated napkins that are utilized when a burger becomes messy.

At this point, you are probably wondering what the heck is this crazy lady talking about?

For whatever reason, I do not like paper napkins.  I honestly can not tell you how or why this disliked developed.  All I know is that it is deeply seeded and at the ripe old age of almost 42, I don't think (nor want) to overcome it!

What does this have to do with burgers?  Well, I absolutely LOVE to load my burger up with interesting and intriguing toppings.  And I think we all know what happens when you take a big bite into a loaded burger...the toppings end up dribbling down and making their way to your chin.

Now, do you see the connection with burgers and napkins?

So, in order to avoid the use of a napkin, I created a burger bowl.  This burger bowl has the pancetta (or bacon) cut up and incorporated throughout the patty.  Then, a large divot is created to form a crater whereby the topping can be contained and inhibit the use of napkins.

Brilliant, right?!

So, for you napkin haters out there, try this recipe and see if once again, you too can enjoy a mess-free burger!

How to make a burger bowl

Step 1:

Start by quickly browning the pancetta in a frying pan to help deepen its flavour.  If you don't have any pancetta, chop up some bacon and brown it instead.

Step 2:

In a large mixing bowl, combine the pancetta (or bacon) including any drippings in the frying pan with the ground meat.  Add an egg, garlic powder, onion powder, red pepper flakes and black pepper to the mixture.  Mix well and place the concoction in the fridge for 20-30 minutes to allow to cool.  Once cooled, divide meat mixture into 5 balls.  Flatten each ball. Take a glass and press the bottom of the glass firmly in the center of each patty to form a large divot.

Step 3:

If using a gas grill, set the grill to high.  Cook the burgers divot side down first for 3-5 minutes.  Then, flip the burgers and add desired toppings into divots.  Continue to cook for another 3-5 minutes or until meat is fully cooked.

If using the stove top, heat a large pan on medium-high heat.  Cook for 5 minutes, divot side down and then flip the burgers.  Load the divot with desired toppings and place a lid over the saucepan and continue to cook for 3-5 more minutes.

Topping Suggestions:

• Pesto Goat and Cheese Gratin
• Egg
• Tomato and Pesto
• Tomato and Blue cheese
• Smokey Onion Bacon BBQ Sauce

Mr. Grumbles thought that the burger topped with the egg was hands down the best!

These burgers can also be served with or without a bun.  If you are looking for a Whole30 approved bun, check out my Thai Turkey Burger on an Avocado Bun (Whole30, Low Carb, Keto, Gluten Free) recipe.

Serve these burgers with a side of:

• Bacon Wrapped Brussels Sprouts and Onion Skewers (Whole30, Low Carb)
• Beautiful Potato Bacon Roses (Whole30)
• Whole30 Bacon Ranch Spaghetti Squash (Keto, Low Carb, Gluten Free)
• Curry Sweet Potato Fries (Whole30)

Pancetta (or Bacon) Burger Bowls (Whole30, Keto)

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5 from 2 reviews

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By cooking and combining the pancetta or bacon into the burger patty, you get the flavour in every bite. Load your burger bowl with an egg, tomato, mayo or cheese for the perfect, highly customizable burger.

• Total Time: 20 minutes
• Yield: 5 burgers 1x

Ingredients

Units USM Scale 1x2x3x

• 16 oz ground turkey (or beef)
• 4 oz pancetta (or bacon), chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp red pepper flakes
• ½ tsp black pepper
• 1 egg

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Instructions

1. Heat a skillet on medium heat.  Add chopped pancetta (or bacon) and cook until crispy and set aside.
2. In a large bowl, mix ground meat, egg and seasonings.   Pour pancetta (or bacon) and any drippings into the bowl with the ground meat.  Combine thoroughly and place in the fridge to cool for 20-30 minutes.
3. Divide ground meat into 5 balls.  Flatten each ball into a patty.  Using the bottom of a glass, press firmly into each patty to form a deep indentation.  Repeat until each patty has a large indentation.
4. If using a grill, set the grill to high and cook indentation side down for 3-5 minutes.  Flip patty and fill the indentation with desired additions.  Continue to grill 3-5 more minutes or until fully cooked.  If using the stovetop, heat a large skillet on medium-high heat.  Add patties, indentation side down and cook for 3-5 minutes.  Flip patties and add desired additions to indentations.  Cover with a lid and cook 3-5 more minutes or until fully cooked.

• Author: Cat
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Meals
• Method: Baking, Grilling
• Cuisine: Whole30, Keto, Gluten Free, Dairy Free

Nutrition

• Serving Size: 1 Patty (without any toppings)
• Calories: 204
• Fat: 16.4 g
• Protein: 19.6 g