Keto Dill Pickle Bacon Cheeseburger Casserole

April 15, 2025

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This keto dill pickle bacon cheeseburger casserole tastes like a loaded burger with extra pickles, minus the bun. Ground beef and bacon get mixed with mayo and chopped dill pickles, then baked under a thick layer of cheddar.

It is tangy, salty, and cheesy. It sounds a little quirky, but it is surprisingly good. It takes about 15 minutes to prep and 30 minutes in the oven, and it uses only five main ingredients.

Why This Casserole Works

Every part of a good cheeseburger is here. You get seared beef, smoky bacon, sharp cheddar, and the sour crunch of pickles. The mayonnaise acts like a burger sauce. It binds the meat and keeps it creamy instead of dry.

The dill pickles are the secret. Their tang cuts through all the rich fat from the beef, bacon, and cheese, so each bite tastes bright instead of heavy. They also add a little texture, since they stay slightly crisp after baking.

For anyone eating low carb or keto, this is an easy win. There is no bread, no flour, and no sugar. Most of the carbs come from the small amounts of pickles and cheese, so it fits well into a keto meal plan.

It is also a one skillet, one baking dish meal. That means fewer dishes on a weeknight. The whole thing comes together faster than grilling burgers, and nobody has to stand over a hot grill flipping patties. Leftovers reheat well too, so it is a good recipe for keto meal prep lunches.

Ingredients and Easy Swaps

Ground beef: 1 1/2 pounds. An 80/20 or 85/15 blend gives the best burger flavor. Ground turkey works, but add a pinch more salt.
Bacon: 1/2 cup chopped. You can cook it in the skillet with the beef or use precooked bacon pieces to save time.
Dill pickles: 1/2 cup chopped. Pat them dry so the casserole does not get watery. Dill relish is a fast swap.
Mayonnaise: 3/4 cup. Use a sugar free mayo, such as one made with avocado oil, to keep it strictly keto.
Cheddar cheese: 2 cups shredded. Shred your own if you can. It melts smoother than bagged cheese. A mix of cheddar and Monterey Jack is also good.
Salt, pepper, and mustard: Season to taste. The mustard drizzle on top is optional but tastes very much like a burger.

How to Make It at a Glance

Preheat the oven to 375°F and grease a 9×13 inch baking dish.
Cook the ground beef and bacon in a skillet until the beef is browned and reaches 160°F. Drain extra fat.
Stir in the mayonnaise and pickles. Season with salt and pepper.
Spread the mixture in the baking dish and cover with the shredded cheese.
Bake for 25 to 30 minutes, until the cheese is melted and bubbly. Drizzle with mustard if you like.

Common Mistakes to Avoid

Not draining the fat. Beef and bacon release a lot of grease. If you leave it in, the casserole turns oily and the mayo can separate.
Using wet pickles. Pickle juice makes the filling runny. Drain and blot the pickles with a paper towel first.
Adding mayo to a very hot pan. Take the skillet off the heat for a minute before stirring in the mayo. Too much heat can make it break.
Cutting it right away. Let the casserole rest 5 minutes after baking. It sets up and scoops more neatly.

Variations

Big Mac style: Add 1 tablespoon of sugar free ketchup and a little minced onion to the mayo, then top with shredded lettuce after baking.
Extra cheesy: Stir 1/2 cup of the cheddar into the meat mixture and use the rest on top.
Spicy: Use spicy dill pickles or add sliced jalapeños with the pickles.
Onion lover: Sauté a small diced onion with the beef. Note that onion adds a few carbs.

What to Serve With It

Keep the meal low carb with a crisp side. A green salad with ranch, chopped romaine with tomatoes, or a simple cucumber salad all work. Roasted broccoli, green beans, or cauliflower mash are good warm options.

You can also spoon the casserole into lettuce cups for a fun burger bowl that is easy to eat with your hands. For people at the table who are not eating keto, serve it with toasted slider buns or oven fries on the side.

Make Ahead, Storage and Reheating

To make ahead, cook the meat mixture and spread it in the dish. Cover and refrigerate for up to 1 day. Add the cheese right before baking, and plan on 5 to 10 extra minutes in the oven since it starts cold.

Store leftovers covered in the fridge for up to 4 days. Reheat single portions in the microwave for 1 to 2 minutes, or warm the whole dish in a 350°F oven for about 15 minutes. Freezing is not ideal because mayonnaise can separate when thawed.

FAQ

Is this casserole really keto?
Yes. It has no bread, pasta, or sugar. Check your mayo and pickle labels, since some brands add sugar.

Can I use sweet pickles?
You can, but they add sugar and change the flavor. Dill pickles give the classic burger taste.

Do I have to use mayo?
Sour cream or softened cream cheese works in its place. The texture will be a little thicker.

How many does it serve?
It makes about 4 hearty servings. Add sides to stretch it to 6.