Cheeseburger Skillets
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
5 servings
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Calories
588 kcal
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Course
Main Course
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Cuisine
American
Cheeseburger Skillets
Description
The Cheeseburger Skillets recipe focuses on layering familiar cheeseburger ingredients into a skillet meal. Russet potatoes cut into quarter moons are roasted directly on a hot sheet pan, achieving crispy browned edges after being flipped midway through cooking. Ground beef is cooked alongside kale that has been massaged to soften its texture and reduce bitterness. Sliced red onions and diced dill pickles add layers of flavor, while cheddar cheese introduces a rich melt to finish the dish. The beef mixture is seasoned mainly with garlic powder, salt, and black pepper, keeping the flavor straightforward.
The combination provides contrasting textures, with the crispy roasted potatoes complementing the tender, seasoned beef and softened kale. The tang of dill pickles and slight sweetness of roasted onions enhances the savory components, mimicking cheeseburger toppings in a more home-cooked, skillet format.
This dish can be served as a filling dinner option, offering protein, vegetables, and starch all in one pan. The recipe’s method is practical, allowing the potatoes to roast in the oven independently while the skillet is prepared, optimizing cooking time and creating a hearty skillet meal without assembling a traditional burger.
Ingredients
For the Potatoes
- 3 medium russet potato
- 1 tbsp neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
For the Cheeseburger Skillet
- 2 lbs ground beef 90/10
- 1 bunch kale
- 1 small red onion
- 2 pears dill pickles
- 1 tbsp neutral cooking oil generic cooking oil
- 1 tbsp garlic powder
- salt to taste
- black pepper to taste
- ½ cup cheddar cheese shredded
- 10 tbsp 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 41g | 14% |
| Protein | 43g | 86% |
| Fat | 28g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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