Ultra Cheesy Low-Carb Bacon Cheeseburger Cheese Wraps (Print version)

Crisp cheddar cheese wraps filled with seasoned beef, bacon, pickles, lettuce, and burger sauce for a rich low-carb cheeseburger dinner.

# Ingredients:

For the cheese wraps

01 - 3 cups (300 g) shredded sharp cheddar cheese

For the beef and bacon

02 - 6 slices bacon

03 - 1 lb (450 g) ground beef, preferably 80/20

04 - 1 teaspoon onion powder

05 - 1/2 teaspoon garlic powder

06 - 1/2 teaspoon fine salt

07 - 1/4 teaspoon black pepper

For the sauce and toppings

08 - 1/4 cup (60 g) mayonnaise

09 - 1 tablespoon yellow mustard

10 - 1 tablespoon sugar-free ketchup

11 - 1 teaspoon dill pickle juice

12 - 1 cup (45 g) shredded lettuce

13 - 1/2 cup (75 g) diced tomato, patted dry

14 - 1/3 cup (50 g) chopped dill pickles

# Instructions:

01 - Heat a large skillet over medium heat. Cook the bacon until crisp, 8-10 minutes, then transfer to paper towels and chop once cool.

02 - Pour off most of the bacon fat, leaving about 1 tablespoon in the skillet. Add the ground beef, onion powder, garlic powder, salt, and pepper. Cook for 7-9 minutes, breaking it up, until browned and cooked to 160°F. Drain excess fat.

03 - Stir together the mayonnaise, mustard, sugar-free ketchup, and pickle juice in a small bowl. Chill until ready to use.

04 - Heat the oven to 375°F (190°C). Line two baking sheets with parchment. Divide the cheddar into four 6-inch circles, using about 3/4 cup cheese each. Bake for 6-8 minutes, until bubbly with golden edges.

05 - Let each cheese circle cool on the pan for about 60 seconds. Use a thin spatula to lift it, then drape it over a rolling pin or fold gently into a taco shape while still warm.

06 - Fill each cheese wrap with beef, bacon, lettuce, tomato, pickles, and burger sauce. Serve immediately while the shell is warm and crisp at the edges.

# Good to know:

01 - Serve right after filling for the crispest cheese shell.

02 - Pat tomatoes and pickles dry so the wraps do not soften too quickly.

03 - Use parchment paper, not wax paper, for baking the cheese.

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