Best Keto Burger Fat Bombs ( Keto Recipes )
The secret ingredient in these burger fat bombs: BUTTER. It'll help keep you satisfied and happy for way longer than your favorite fast food joint ever could. They are the ultimate savory fat bomb! Serve them any time of the day for a “bomb” of fat and flavor. Easy to make and even easier to eat!
Best Keto Burger Fat Bombs
Yields: 20 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
Ingredients:
Directions:
Preheat oven to 375° and grease a mini muffin tin with cooking spray. In a medium bowl, season beef with garlic powder, salt, and pepper.
Press about 1 tablespoon of beef into the bottom of each muffin tin cup, completely covering the bottom. Place a piece of butter on top then press about 1 tablespoon of beef over butter to completely cover.
Place a piece of cheese on top of meat in each cup then press remaining beef over cheese to completely cover.
Bake until meat is cooked through, about 15 minutes. Let cool slightly.
Carefully, use a metal offset spatula to release each burger from the tin. Serve with lettuce leaves, tomatoes, and mustard.
Best Keto Burger Fat Bombs
Yields: 20 servings
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
Ingredients:
- Cooking spray, for muffin tin
- 1 lb. ground beef
- 1/2 tsp.garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. cold butter, cut into 20 pieces
- 1/4 (8-oz.) blcok cheddar cheese, cut into 20 pieces
- Lettuce leaves, for serving
- Thinly sliced tomatoes, for serving
- Mustard, for serving
Directions:
Preheat oven to 375° and grease a mini muffin tin with cooking spray. In a medium bowl, season beef with garlic powder, salt, and pepper.
Press about 1 tablespoon of beef into the bottom of each muffin tin cup, completely covering the bottom. Place a piece of butter on top then press about 1 tablespoon of beef over butter to completely cover.
Place a piece of cheese on top of meat in each cup then press remaining beef over cheese to completely cover.
Bake until meat is cooked through, about 15 minutes. Let cool slightly.
Carefully, use a metal offset spatula to release each burger from the tin. Serve with lettuce leaves, tomatoes, and mustard.
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