Cheeseburger Skillets
Servings: 5 servings
Calories: 588kcal
These Cheeseburger Skillets have all of the components of a cheeseburger meal (minus the bread) mixed up in a skillet to make for an awesome meal prep dish. They are made up of a ground beef, roasted potatoes, onions, kale, pickles, and cheese.
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Ingredients
For the Potatoes
- 3 medium (750 g) russet potatoes
- 1 tbsp (15 g) oil
- salt and pepper to taste
For the Cheeseburger Skillet
- 2 lbs (908 g) ground beef (90/10)
- 1 bunch (125 g) kale
- 1 small (125 g) red onion
- 2 spears (50 g) dill pickles
- 1 tbsp (15 g) oil
- 1 tbsp (8 g) garlic powder
- salt and pepper to taste
- ½ cup (50 g) shredded cheddar cheese
- 10 tbsp (150 g) ketchup
Instructions
For the Potatoes
- Preheat your oven to 425°F. Place your sheet pan inside while it preheats.
- Wash and cut your potatoes into a large dice. I cut mine into quarter moons of about 5mm thick.
- Add the potatoes to a large bowl with 1 tbsp of oil and salt and pepper to taste.
- Spray the sheet pan lightly with oil and spread the potatoes out evenly. Roast for 10-12 minutes then flip the potatoes to the other side and continue cooking for an additional 8-10 minutes or until they have browned to your liking.
For the Cheeseburger Skillets
- Cut your onion into thin slices from root to shoot.
- Wash and remove the kale leaves from the stems. Roughly chop the kale into smaller pieces.
- Massage the chopped kale for a few minutes by squeezing it in your hands. This will soften it and make it less bitter. You should be able to feel it getting softer and becoming a darker green color.
- Cut the pickle spears into a small dice.
- In a large skillet, heat 1 tbsp of oil over medium high heat and add in your beef to brown. Spread it out in the bottom of the skillet and allow it to develop color before you break it up.
- When it is ready to turn, flip it over to the other side and now you can start to break it up.
- When the beef is about 90% of the way finished, move it to the perimeter of your pan and allow the fat to pool in the center. Add the onions to the middle and sprinkle a bit of salt over the top to encourage them to cook faster.
- After a minute or two and the onions have had a chance on the heat, dump the kale into the skillet and season with 1 tbsp of garlic powder. Mix the contents of the skillet together and allow the kale and onions to continue to cook.
- When the potatoes have finished, add them to skillet and mix. Taste test and season with salt and pepper to taste.
Plating
- This recipe makes 5 servings. Lay out 5 meal prep containers and divide the contents of the skillet evenly between each dish.
- Create some space in a corner of each dish and place a ramekin inside. Fill each ramekin with 2 tbsp (30g) of ketchup.
- Measure out ½ cup (50g) of cheddar cheese and add 10g to the top of each dish and finish them off with the diced pickles.
- The meals will last up to 5 days in the fridge.
Video
Nutrition
Calories: 588kcal | Carbohydrates: 41g | Protein: 43g | Fat: 28g
NUTRITIONAL INFO FOR THE Cheeseburger Skillets
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
204.42g
Protein
216.36g
Fat
139.74g
Calories
2940.78 cals
This Post Has 12 Comments
Enjoyed This! Tasted just like a burger!! This is now my fav meal!
These are up there with the Firecracker Beef & Brussels as my favorite meals you’ve written! These turned out awesome. I opted for sriracha mayo instead of ketchup and I’m a big fan.
ya did it again, josh! this rocks!
Didn’t even taste the kale, which is great lol …. Added some yellow mustard over the top just before serving. 🔥
Pretty good, will make again! doubled the onions, added diced toms, and added some diced up pieces of toasted. Next time I might add some shredded lettuce. It makes a move bowl meal for sure.
Why isn’t this one ‘freezer friendly’?
My guess is that the pickles/ketchup being frozen don’t respond well to thawing/microwave. I’m planning to omit those and put those on after heating. Fingers crossed….
One of our weekly meal preps!
Loved this recipe! I wasn’t super excited about a burger with no bun but it really works!
This recipe was AWESOME. I usually eat lunch from my desk and this was a BIG step up. I cannot recommend this recipe enough.
– CHEAP
– FLAVORFUL
– EASY TO PREP
– SAVED WELL
Didn’t even miss the bun!!
I thought I’d miss the bun but I don’t. I did replace the kale with shredded cabbage because kale tastes like sad. The cabbage, though, is delicious mixed in with the potatoes, beef, and onions.