Can I make these cheeseburger cups ahead of time for meal prep?

Absolutely! Bake the meat cups, cool, and store in the fridge. Reheat and add fresh toppings right before serving—you’ll have a hot, melty meal in minutes.

Do I need to line or grease the muffin tin?

Not necessarily, especially if using lean meat, but adding a light spritz of oil or using silicone muffin liners can guarantee effortless removal.

What’s the best way to shape the meat into cups?

Press the meat mixture into each muffin cup and use your thumbs to push it up the sides, making a well in the center—you want a sturdy “nest” for the cheese.

Can I make these without cheese for dairy-free eaters?

Certainly! Omit the cheese cube or use a vegan cheese alternative—just note that the gooey center is a big feature, so dairy-free cheese that melts well is best.

Loaded Melty Cheeseburger Cups Recipe

Description

Loaded Melty Cheeseburger Cups are a delicious, low-carb main course that’s perfect for quick family dinners or entertaining. Lean ground beef or bison is mixed with parmesan and shallots, baked with melty cheddar at the center, and served with fresh lettuce, tomato, red onion, dill pickles, and a tangy homemade sauce.

Ingredients

Units Scale

Main Ingredients

1 1/2 lbs lean ground beef or bison
1/4 tsp fine sea salt & freshly ground pepper, or to taste
1/3 cup finely ground parmesan cheese
1 large shallot, finely diced
6 oz cheddar cheese, cut into 12 cubes

Topping Ideas

1 large head of lettuce
Sliced fresh vine tomatoes
Small red onions, thinly sliced
Dill pickle slices

Sauce

1/3 cup homemade mayonnaise
1/3 cup homemade ketchup
3 Tbsp Dijon mustard
1 Tbsp raw honey or pure maple syrup
Sea salt & pepper, to taste

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) so it reaches the right temperature as you prep the other ingredients.
Mix Meat Ingredients: In a large bowl, thoroughly combine the ground beef or bison with sea salt, pepper, finely ground parmesan cheese, and diced shallots. Mix until evenly incorporated for even flavor in every bite.
Form Meat Cups: Divide the meat mixture evenly among 12 muffin cups in a muffin tin. Press the mixture into each cup, forming a well in the center to create ‘cups’ that will hold the cheese cube.
Add Cheese: Place one cube of cheddar cheese into the center of each meat cup, ensuring that the cheese is nestled inside the meat.
Bake: Bake in the preheated oven for about 15 minutes, or until the meat is cooked to your preferred doneness and the cheese is melted.
Prepare Sauce: While the cups are baking, whisk together mayonnaise, ketchup, Dijon mustard, honey or maple syrup, and sea salt & pepper in a medium bowl to make the sauce.
Assemble and Serve: To serve, lay a couple of lettuce leaves on each plate, top with a slice of tomato, then add a cheeseburger cup, and finish with a slice of red onion. Repeat with the remaining cups and toppings. Add a dollop of sauce and dill pickles as desired.

Notes

For a lower-carb version, use sugar-free ketchup and no honey in the sauce.
Substitute bison for beef for a leaner option.
You can add other toppings like jalapeños or avocado slices if desired.
Make sure not to overbake the cups to keep the meat juicy and the cheese melty.
Muffin liners can be used for easier cleanup.

Nutrition

Serving Size: 3 cheeseburger cups with toppings and sauce
Calories: 420
Sugar: 5g
Sodium: 750mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 34g
Cholesterol: 110mg