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This Bacon Cheeseburger Rice Skillet is the One-Pan Wonder You’ve Been Dreaming Of
There are nights when the thought of making dinner feels like climbing a mountain. You’re tired, the kids are hungry, and the idea of a multi-pot, complex meal is just out of the question.
I know that feeling all too well. It’s on those nights that I turn to my trusty skillet meals. They are my secret weapon for getting a delicious, satisfying dinner on the table with minimal fuss and cleanup.
Imagine all the savory, mouthwatering flavors of a classic bacon cheeseburger. Now, imagine them all mixed up with perfectly cooked rice in a single pan. That’s exactly what this recipe delivers.
It’s comfort food at its absolute best. You get the juicy ground beef, the crispy, salty bacon, the sharp, gooey cheddar, and that classic tangy burger sauce flavor profile, all in one scoop.
This isn’t just a recipe; it’s a solution. It’s for busy weeknights, for when you’re craving a burger but don’t want to fire up the grill, and for when you need a meal that will make the whole family happy.
So, let’s put the takeout menus away and get ready to create a meal that tastes like a weekend treat but comes together with weeknight ease.
What You’ll Need
The beauty of this recipe is its simplicity. Most of these ingredients are likely hanging out in your pantry or fridge right now.
- Bacon: 6 slices, chopped. Use your favorite kind; thick-cut works great for a meatier bite.
- Ground Beef: 1 pound of lean ground beef (85/15 is a good balance).
- Onion: 1 medium yellow onion, finely diced.
- Garlic: 2 cloves, minced.
- Beef Broth: 2 ½ cups of low-sodium beef broth.
- Long-Grain White Rice: 1 ½ cups, uncooked. Make sure it’s not instant or quick-cook rice.
- Diced Tomatoes: 1 (14.5-ounce) can, undrained. Fire-roasted adds a nice smoky touch!
- Ketchup: ¼ cup.
- Yellow Mustard: 2 tablespoons.
- Worcestershire Sauce: 1 tablespoon.
- Shredded Cheddar Cheese: 2 cups, sharp or medium.
- Salt and Black Pepper: To taste.
- Optional Toppings: Chopped dill pickles, sesame seeds, shredded lettuce.
Pro Tips
After making this dish more times than I can count, I’ve picked up a few tricks that take it from great to absolutely fantastic.
1. Shred Your Own Cheese: I know the pre-shredded bags are convenient, but they contain anti-caking agents that prevent them from melting smoothly. Grating a block of cheddar yourself will give you the most amazing, gooey, melted cheese pull.
2. Don’t Skip the Browning: Take a minute to really let the ground beef get some nice brown, crispy edges. This process, called the Maillard reaction, develops deep, savory flavors that you just can’t get otherwise. The same goes for toasting the rice for a minute before adding the liquids; it gives it a nutty depth.
3. Let It Rest: Once the rice is cooked and you’ve turned off the heat, let the skillet sit, covered, for about 5 minutes. This allows the rice to absorb any final bits of steam and liquid, making it perfectly fluffy and preventing it from being mushy.
4. Render the Bacon Fat: Start the bacon in a cold skillet over medium heat. This allows the fat to render out slowly and completely, resulting in perfectly crisp bacon pieces and leaving you with flavorful fat to cook your onions and beef in.
Tools Required
No special equipment needed here. Just your basic kitchen essentials.
- Large Skillet (at least 12 inches, with a lid)
- Wooden Spoon or Spatula
- Cutting Board
- Knife
- Measuring Cups and Spoons
Substitutions and Variations
This recipe is incredibly flexible. Feel free to play around with it based on what you have or what your family enjoys. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Ground Beef | Ground Turkey or Chicken | Cooks faster; may need a little extra oil. |
| Cheddar Cheese | Colby, Monterey Jack, or American | American cheese gives an extra creamy, classic burger melt. |
| Long-Grain White Rice | Brown Rice or Quinoa | Increase broth by ½ cup and simmer time by 15-20 minutes. |
| Yellow Onion | Red Onion or Shallots | Red onion adds a bit more bite and color. |
Spice It Up!
Want a little heat? Add a diced jalapeño along with the onion, or use a can of diced tomatoes with green chiles (like Ro-Tel) instead of regular diced tomatoes. A dash of hot sauce swirled in at the end also works wonders.
Make-Ahead Tips
To make dinner time even faster, you can do some prep work in advance. Chop your onion and mince your garlic and store them in an airtight container in the fridge for up to two days.
You can also cook and crumble the bacon ahead of time. Just store it in the fridge and you’ll be one step closer to dinner when you’re ready to cook.
How to Make Bacon Cheeseburger Rice Skillet
Now for the fun part. Let’s get cooking!
Step 1: Place the chopped bacon in a large, cold skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.
Step 2: Add the diced onion to the skillet and cook in the bacon grease until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Increase the heat to medium-high, add the ground beef to the skillet. Break it up with your spoon and cook until browned, about 5-7 minutes. Drain off any excess fat.
Step 4: Stir in the uncooked rice, and let it toast in the pan for about 1 minute. This adds a lovely nutty flavor.
Step 5: Pour in the beef broth, diced tomatoes (undrained), ketchup, Worcestershire sauce, salt, and pepper. Stir everything together until well combined.
Step 6: Bring the mixture to a low boil. Once it’s bubbling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid while it simmers!
Step 7: Turn off the heat. Sprinkle the shredded cheddar cheese and the cooked bacon bits over the top. Place the lid back on the skillet for 2-3 minutes to allow the cheese to melt into gooey perfection.
Step 8: Fluff the rice gently with a fork. Serve hot, topped with chopped pickles, sesame seeds, or any of your favorite burger toppings.
Nutritional Info, Diet Swaps, and Pairings
Here’s a quick look at how this dish can fit into your lifestyle.
Dietary Adjustments
Making this fit your dietary needs is simple.
| Diet | Simple Swap |
|---|---|
| Low-Carb / Keto | Replace rice with 4-5 cups of cauliflower rice. Add it in Step 6 and cook for 5-7 minutes, covered. |
| Dairy-Free | Use your favorite dairy-free shredded cheese alternative. |
| Gluten-Free | The recipe is naturally gluten-free, but always double-check your Worcestershire sauce and beef broth labels. |
Meal Pairing Suggestions
This is a hearty meal all on its own, but if you want to round it out, a simple side works best. A crisp green salad with a light vinaigrette or some steamed green beans or broccoli provides a nice, fresh contrast to the rich skillet.
Approximate Nutritional Information (per serving, makes about 6 servings):
Disclaimer: This is an estimate and can vary based on specific ingredients used.
- Calories: ~550 kcal
- Protein: ~30g
- Carbohydrates: ~45g
- Fat: ~28g
Leftovers and Storage
If you’re lucky enough to have leftovers, they are fantastic the next day!
Store any remaining skillet in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave it in short bursts or warm it in a skillet over low heat. You might want to add a splash of water or broth to loosen it up as it reheats.
Frequently Asked Questions
Q1. My rice is still a bit crunchy, but the liquid is gone. What did I do wrong?
Ans: No worries, this is an easy fix! It just means the rice needed a little more liquid or time. Add ¼ cup more beef broth or water, put the lid back on, and let it steam on low heat for another 5-10 minutes until tender.
Q2. Can I use a different type of rice?
Ans: Yes, but you’ll need to adjust cooking times. Brown rice will need about 40-45 minutes to simmer. I would avoid short-grain rice like Arborio, as it will become too starchy and sticky.
Q3. Is this recipe freezable?
Ans: Yes, it freezes surprisingly well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating. The texture of the rice might be slightly softer, but it will still be delicious.
Q4. What’s the best kind of skillet for this recipe?
Ans: A large, heavy-bottomed skillet with a tight-fitting lid is ideal. A cast-iron skillet works beautifully because it retains heat so well and helps brown the meat perfectly. A deep non-stick sauté pan is another great option.
Wrapping Up
And there you have it—a complete meal in one pan that brings all the irresistible flavors of a bacon cheeseburger to your dinner table with a fraction of the effort.
This recipe has become a staple in my home for a reason. It’s dependable, delicious, and endlessly adaptable. It’s the kind of comfort food that wraps you in a warm hug after a long day.
Now it’s your turn! Give this Bacon Cheeseburger Rice Skillet a try. I promise it will earn a spot in your regular dinner rotation.
When you make it, come back and leave a comment below. I’d love to hear how it turned out for you or if you discovered any fun variations of your own!
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