I wanted to name this beefy masterpiece the Ultimate Keto Dude Burger, but decided on Keto Sheet Pan Burgers with Bacon and Jalapeño, because the Google search algorithm lacks creativity and rewards super boring but descriptive titles. Boo hiss. Whatever you want to call it, this delicious keto bunless burger is so amazing that you won’t miss the bread at all!
Can we all just take a minute and appreciate that a) keto sheet pan meals are life right now, and b) this keto sheet pan burger recipe proves that you don’t need a grill or a lot of hand’s on cooking time to be indulging that burger craving.
Seriously though – when I decided to try this idea out, even I was skeptical. Who wants a baked burger? No grill marks, no smoky charred flavor, not even second rate pan sear for flavor? I had understandable concerns that this keto sheet pan burger concept would be an epic fail. Or at the very least a ho hum throw away.
I’m happy to report that these keto sheet pan burgers are LEGIT. The bacon grease spreads and soaks into the jalapeños and onions, giving them extra flavor and lusciousness. The patties themselves are simply seasoned and juicy – the perfect canvas for the bold flavors of the jalapeño, pepper jack cheese, onions and bacon.
The jalapeños caramelized a bit and got crisp around the edges, which I loved. You’ll notice in true dude burger style, there is no tomato, no fru-fru avocado or girly arugula – just nutritionally defunct iceberg lettuce, and dill pickles (which are optional) for a little crunch. Minimum veggies, maximum meat and cheese, lots of bold, spicy, flavor.
Just the way Mr. Hungry likes it.
Gorgeous and flavorful on their own, what makes these keto sheet pan burgers truly craveable is that sauce. So easy to make, but so very, very delicious.
Creamy, tangy, spicy, sweet – it’s everything you ever wanted in a keto burger sauce. And if you love it as much as I do, you’ll find other ways to use it too – on chicken, on salads, even drizzled over broccoli or cauliflower. It makes so many things taste better! You’ll see.
There is so little commitment involved in these keto sheet pan burgers that I just know you’re going to want to try them! And once you taste them you’ll want to put them in the regular rotation! Especially since this one is easily customized to everybody’s preference within the family, and it’s a no brainer to do buns for those that want them and no buns for those that don’t!
If you want to keep it keto but still have the bun – try my Keto HOP Burger Buns with it!
As a side point, leftovers refrigerate just fine as separate components and reheat well in the microwave (not the sauce or lettuce obvi) for about 1 minute on high. I ate them two days in a row crumbled up with extra lettuce as a warm salad and it was just as tasty as on day one when I ate it burger style as shown.
More Keto Sheet Pan Dinners
Sheet Pan Jerk Chicken and Rice
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Keto Sheet Pan Burgers with Bacon & Jalapeño
- Total Time: 28 minutes
- Yield: 4 servings 1x
Description
A Keto sheet pan burger recipe that is easy to make and loaded with bold flavors. You’ll want to make this one over and over again! Atkins, low carb, Keto, gluten free, nut free.
Ingredients
For the burger patties:
- 24 ounces ground beef (80/20 chuck is best)
- 1 teaspoon kosher salt (reduce to 3/4 tsp if using table salt)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the toppings:
- 6 slices raw bacon, cut in half
- 4 slices of onion (about 1/4 inch thick)
- 2 jalapeños, seeded and sliced into rings
- 4 slices pepper jack cheese
For the sauce:
- 1/4 cup real mayonnaise (I prefer Hellman’s or Dukes for store-bought)
- 1 tablespoon Sriracha hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon granulated erythritol sweetener (I use Swerve)
Serve over iceberg lettuce with dill pickle chips if desired
Instructions
- Preheat the oven to 425° F.
- Combine the ground beef, salt, pepper, and garlic powder in a medium bowl and mix well with your hands.
- Form into 4 patties of about equal size and place on a large baking sheet.
- Place the bacon, onion rings, and jalapeño slices on the same baking sheet.
- Bake for 18 minutes.
- Meanwhile, combine the mayonnaise, Sriracha, Worcestershire sauce, and sweetener and stir well until smooth. Store in refrigerator until ready to serve.
- Remove sheet pan from the oven after 18 minutes and place one slice of cheese on each burger patty.
- Set oven to broil on high.
- Return pan to the oven and broil for 2 minutes, or until the cheese is melted and slightly browned.
- Remove from the oven.
- Build each burger with 1 patty, 3 pieces of bacon, 1 slice onion, desired amount of jalapeños and a generous drizzle of sauce (shown with optional lettuce and pickles.)
- Serve warm.
Notes
*Net carbs = 4g per serving.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 burger as shown
- Calories: 608
- Fat: 46g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
Debra says
My go-to burger recipe! Family loves them and the sauce is amazing. Sometimes I just use frozen burgers for a quick meal (not sure if that’s Keto-friendly check ingredients) but they turn out great.
Barbara says
This is my first time doing keto (in five weeks), a friend sent this to me and I made it for dinner. I was screaming for joy, because I have another recipe to add to my rotation AND another site to check out. Everything was great, LOVE the sauce which really took the whole burger up a notch. I added more sriracha because I love spicy food. This is a great recipe and very simple! Thank you!
Mellissa Sevigny says
So happy you enjoyed this recipe Barbara, and I hope you enjoy more recipes here on IBIH just as much! Thanks for taking the time to rate and comment on the recipe!
esli says
Absolutely amazing! I decided just to cut the Jalapeno and onion fine with mushrooms and mixed it in with the mince. The sauce is amazing. So happy I made it – thank you!
Maria Mansfield says
These burgers are amazing! My family loves them!
Jessica says
Made these for the first time tonight and they were amazing! I will definitely be adding these to the menu again. I would recommend checking a few minutes early as my bacon was super crispy. I took that off the pan and tossed the onions and jalapeños in the drippings before broiling. Perfection!
April J Clements says
These burgers are worth the hype. Eating keto or not you will LOVE these burgers and definitely make the sauce! Yum!!! I would give them 10 stars if I could❤
Mellissa Sevigny says
Thanks so much April!
Amanda says
Great recipe!
Just a heads up that if you prefer medium rare burgers & soft bacon, you have to decrease the heat or bake time.
Linda says
My burgers always turn out too dry. I will try turning down the heat. I take them out before the onions are done. I am thinking of adding an egg to the meat. Any thoughts?
Christina Swan says
Hello Linda, I find that using an 80/20 ground beef gives better results than a leaner ground beef ratio. Maybe try that?
Amy Kim says
Made this for The first time today and can I just say sheet pan dinner for the win 🙏these were amazing and so easy! I added buns for my kiddos and wrapped mine in iceberg lettuce ! this is going in my rotation
Arch says
Hi, I really want to try these burgers, but I don’t eat beef. Has anyone tried them with ground Turkey? And any advice to make any changes with turkey? Thank you 😊
Mellissa Sevigny says
Turkey would work fine, might be a little drier than beef.
Karen Smithberg says
This was so good and easy! Everything cooked at the same time, one pan, throw away the foil, done! Genius!!!!
Linda says
Did you preheat your oven? Maybe your pan was too small to spread everything out. flatten the meat out a bit so it isn’t too thick.
Bianca says
This method was horrible. Even after nearly 30 minutes in the oven, both the bacon and the burgers were only half cooked. This was the biggest waste of time on a busy week night.
Mellissa Sevigny says
You must have a big issue with your oven then, because there is no way a burger this size is going to be half raw at 30 minutes in a 425 degree oven.