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Crispy Double Bacon Cheeseburger Pickle Taco Cups

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These Crispy Double Bacon Cheeseburger Pickle Taco Cups are a fun, low-carb twist on a classic bacon cheeseburger. Using pickle slices as the vessel, they deliver all the savory, crunchy, and cheesy goodness in a handheld, two-bite wonder that’s perfect for game day, parties, or a quick weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • 8 slices thick-cut bacon
  • 24 dill pickle slices (about 1 large jar, sandwich-style)
  • 1 cup shredded cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: shredded lettuce, diced tomatoes, minced onions, special sauce (2 tablespoons ketchup + 2 tablespoons mayonnaise + splash of pickle juice)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cook the bacon in a large skillet over medium heat until just starting to crisp but still pliable (about 80% done). Transfer to a paper towel-lined plate to drain. Once cool, cut each slice in half crosswise.
  3. Drain most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the ground beef and cook over medium-high heat, breaking it up, until browned and cooked through (5-7 minutes). Drain excess fat. Stir in Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
  4. Place 2 pickle slices in the bottom of each cup of a 12-cup standard muffin tin, overlapping slightly to form a solid base. Place 1 half-slice of bacon around the inside edge of each cup, pressing against the pickle. Place another half-slice in a crisscross pattern on top, lining the entire interior with bacon.
  5. Divide the seasoned ground beef evenly among the 12 muffin cups, pressing down gently. Leave room at the top for cheese.
  6. Sprinkle about 1 tablespoon of shredded cheddar cheese over each cup.
  7. Bake for 12-15 minutes, until bacon is crispy and cheese is melted and bubbly. Check after 12 minutes to prevent burning.
  8. Remove from oven and let rest for 2-3 minutes. Run a knife around the edge of each cup to loosen, then carefully lift out with a fork or small spatula.
  9. Transfer to a serving platter or cooling rack. Top with shredded lettuce, diced tomatoes, minced onions, and a drizzle of special sauce if desired. Serve immediately.

Notes

Pat pickle slices dry before assembling to prevent sogginess. Use room temperature beef for better browning. Watch bacon carefully in the oven as it can burn quickly. Assemble cups up to 4 hours ahead and refrigerate; add 2-3 minutes to baking time if starting from cold. For air fryer, cook at 375°F for 8-10 minutes.

Nutrition

Keywords: bacon cheeseburger, pickle cups, low-carb, keto, appetizer, game day, ground beef, dill pickles, crispy bacon, taco cups

Find it online: https://nadinetable.com/crispy-double-bacon-cheeseburger-pickle-taco-cups-recipe/