Carnivore Bacon Cheeseburger Pie

Carnivore Bacon Cheeseburger Pie stands out as the answer to when you crave all the bold flavors of a burger night without the bun or the fuss. Comforting and undemanding, this recipe celebrates simplicity with each savory bite. I often turn to this pie when I want to impress carnivore friends or need something hearty after a busy day — it feels like a splurge with very little work.

The first time I tried this version was after a long hiking trip. I was not just hungry but starved for something comforting. It came out hot and bubbling and now it is my go-to for cold nights.

Ingredients

• Ground beef: choose a grass-fed blend for beefier flavor and juiciness
• Bacon: thick-cut is ideal for smoky depth and crisp texture
• Onion: use only if you are not strictly carnivore it gives some sweet aroma
• Shredded cheddar cheese: look for extra-sharp or freshly grated for better melting
• Egg: pasture-raised eggs are ideal for a richer binder
• Salt and black pepper: flaked salt brings out flavors most vibrantly

Instructions

Prep the Pan:

Grease a nine-inch pie dish or get out a well-seasoned cast iron skillet. This prevents sticking and helps create a lovely crisp edge.

Cook the Bacon:

In a skillet start the chopped bacon on medium heat. Let the pieces render out fat and become crisp. This takes about five to eight minutes. Spoon out the bacon and keep the drippings in the pan for maximum flavor.

Brown the Beef and Onion:

Drop the ground beef into the hot bacon fat. Sprinkle in onion if you are using it. Break the beef up and cook slowly. Wait for the meat to lose its pink and get brown edges. If there is a lot of fat, drain off some but leave a good amount for flavor.

Mix It All Together:

Move the cooked beef mixture off the heat. Stir in most of your bacon, three quarters cup of cheddar, the egg, and season it all well. Use pepper generously unless you are keeping it very simple. Blend until everything seems evenly coated without clumps of cheese.

Fill the Dish:

Scrape the mix into your prepared pie plate. Use a spatula to press it into a single even layer from edge to edge.

Add Topping:

Sprinkle the rest of your cheese over everything. Scatter a reserved handful of bacon on top for crunch and eye appeal.

Bake:

Let the pie bake in the hot oven for about twenty five to thirty minutes until the cheese bubbles up and the edges look golden.

Slice and Serve:

Let it cool a little out of the oven before you slice. This keeps the pie together so you do not end up with a runny mess.

Cheddar has always had a special place in our family kitchen and it makes every bite distinctly rich. My kids love sneaking extra bits of crispy bacon off the cooling rack and I cannot blame them.

Storage Tips

Leftovers keep best in a covered container in your fridge for three to four days. I recommend slicing before storing for fast reheating. You can gently reheat in a skillet or wrap slices in foil and warm in the oven for a few minutes. Avoid microwaving too much or you may dry it out.

Ingredient Substitutions

While sharp cheddar shines here, any full-flavored cheese like Monterey Jack or Colby does well. If you are not committed to carnivore, feel free to add a layer of sliced pickles or a bit of diced tomato for brightness. You can skip the onion and egg if you want it pure meat.

Serving Suggestions

Serve solo for an ultra-low carb feast. It is also amazing with a side of tangy mustard or even a swipe of mayonnaise on each slice. At family gatherings I sometimes serve it cut into small squares as an appetizer and it disappears quickly.

Cultural Context

This recipe echoes classic American diner food but with an ultra-carnivore twist. You get all the flavors of a cheeseburger in meat pie form without grains. It is satisfying and primal which is probably why it is such a hit every time there is a keto reunion potluck.

Seasonal Adaptations

Swap in smoked gouda or provolone in cooler months for extra cozy vibes. Add scallion instead of onion in spring for a fresh touch. Try a mix of pork and beef if that is what is in your butcher box. Quick note the pie adapts to any season because it is always deeply warming and grounding. During summer I sometimes toss cold leftovers onto crisp lettuce leaves and call it lunch.

Success Stories

A friend on his first carnivore month called to rave after making this. It helped him reclaim weeknight meals without missing out on comfort food. Even my pickiest eater finished a plate and asked for seconds.

Freezer Meal Conversion

Freeze the entire pie after cooling and slicing. Layer pieces with parchment for easy grabbing. I like to wrap single servings so I have lunch ready for a no-cook day. Thaw overnight in the fridge and rewarm gently for best texture.

Trust me after many skillet disasters nothing beats the aroma of bacon cheeseburger pie wafting from the oven — especially when friends pop by without warning

Common Recipe Questions

→ Can I make this without onions?

Absolutely. Omit the onion for a stricter carnivore version without compromising the flavor.

→ Is the egg necessary?

The egg helps bind the pie, but it can be left out for a pure carnivore approach if preferred.

→ What kind of cheese works best?

Shredded cheddar melts well and complements the beef and bacon, but other hard cheeses can also be used.

→ How should leftovers be stored?

Store cooled slices in an airtight container in the refrigerator for up to 3 days, reheating before serving.

→ Can I use a different meat?

Yes, you can substitute ground pork, turkey, or a blend, though beef offers the classic flavor profile.