Bacon Cheeseburger Stuffed Onions

Tender baked onions filled with juicy seasoned ground beef, crispy bacon, melted cheddar cheese, and a creamy burger-style filling. A fun low-carb comfort food that tastes like a cheeseburger in every bite.

Ingredients

For the Stuffed Onions:

• 4 large yellow onions
• 1 lb (450 g) ground beef
• 6 slices bacon, chopped
• 1 cup shredded cheddar cheese
• 2 cloves garlic, minced
• 2 tablespoons finely chopped onion centers
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the Topping:

• ½ cup shredded cheddar cheese
• 2 slices bacon, cooked and crumbled
• 1 tablespoon chopped parsley
• Optional: pickles, diced tomatoes, or sliced green onions

Instructions

1. Prepare the Onions
   Preheat your oven to 375°F (190°C).

Cut a small amount off the top and bottom of each onion, being careful not to cut too deeply. Peel the onions.

Using a small knife, carefully remove the center of each onion, leaving about 2–3 outer layers intact to create a sturdy shell.

Finely chop some of the removed onion centers and reserve 2 tablespoons for the filling.

2. Cook the Bacon
   Place the chopped bacon in a large skillet over medium heat.

Cook until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate.

Leave about 1 tablespoon of bacon drippings in the skillet.

3. Cook the Beef Filling
   Add the ground beef and chopped onion to the skillet.

Cook for 6–8 minutes, breaking the beef apart as it cooks, until browned and fully cooked.

Add the garlic and cook for another 30 seconds.

Drain excess grease if necessary.

Stir in the ketchup, mustard, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Remove from the heat and stir in the cooked bacon and 1 cup shredded cheddar cheese.

4. Stuff the Onions
   Place the hollowed onion shells in a lightly greased baking dish.

Carefully spoon the cheeseburger mixture into each onion, pressing gently so the filling reaches the center.

Top each stuffed onion with the remaining ½ cup cheddar cheese.

5. Bake
   Cover the baking dish loosely with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for another 15–20 minutes, until the onions are tender and the cheese is melted and golden.

For extra browning, broil for 1–2 minutes at the end, watching carefully.

6. Garnish and Serve
   Let the stuffed onions rest for about 5 minutes.

Top with crispy bacon and fresh parsley. Add pickles, tomatoes, or green onions if desired.

Nutrition Information
Approximate per serving, based on 4 servings:

• Calories: 560
• Protein: 36 g
• Carbohydrates: 18 g
• Fat: 39 g
• Saturated Fat: 16 g
• Fiber: 3 g
• Sugar: 8 g
• Sodium: 1,180 mg
• Cholesterol: 125 mg

Allergen Information

• Contains milk/dairy from cheddar cheese
• May contain gluten depending on Worcestershire sauce and ketchup brands
• No nuts are included
• No eggs are included

Q&A

Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well, although the filling will be slightly leaner.

Q: What type of onion works best?
A: Large yellow or sweet onions work especially well because they become tender and slightly caramelized while baking.

Q: Can I prepare these ahead of time?
A: Yes. Assemble the stuffed onions, cover, and refrigerate for up to 24 hours. Add about 5–10 minutes to the baking time if baking directly from the refrigerator.

Q: Can I make these low-carb?
A: Yes. Use a low-sugar ketchup and check your Worcestershire sauce for added sugars. The recipe is naturally relatively low in carbohydrates.

Q: Can I add pickles?
A: Absolutely. Finely chopped dill pickles mixed into the beef filling give it an extra cheeseburger flavor.

Q: How do I know the onions are done?
A: The onions should be soft enough to pierce easily with a fork, while the cheese on top should be melted and lightly browned.

Q: Can I freeze stuffed onions?
A: Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a covered baking dish until hot.