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High Protein Cheeseburger Skillet - Fast, Filling, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (90–95% lean)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (optional for extra veggies)
  • 1 cup low-sodium beef broth (or chicken broth)
  • 1 tablespoon tomato paste
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard (or Dijon)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 cups riced cauliflower (fresh or frozen; or sub 2 cups cooked small pasta, diced potatoes, or brown rice)
  • 3/4 cup plain nonfat Greek yogurt
  • 1 1/2 cups shredded cheddar cheese (or a cheddar–Monterey Jack blend)
  • 1/3 cup diced dill pickles (plus extra for topping)
  • 2 green onions, thinly sliced
  • Olive oil or avocado oil for cooking

Method
 

  1. Warm the skillet: Heat a large nonstick or cast-iron skillet over medium-high heat. Add a drizzle of oil.
  2. Brown the beef: Add the ground beef, breaking it up as it cooks. Season with a pinch of salt and pepper. Cook until no longer pink and lightly browned, about 5–6 minutes. Drain excess fat if needed.
  3. Sauté the aromatics: Reduce heat to medium. Add the onion, bell pepper, and a bit more oil if the pan is dry. Cook 3–4 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
  4. Build the sauce: Stir in tomato paste, ketchup, mustard, Worcestershire, smoked paprika, onion powder, remaining salt, and pepper. Cook 1 minute to bloom the spices.
  5. Add liquid and veg: Pour in the broth and add the riced cauliflower. Stir, then cover and let it simmer 5–7 minutes, until the cauliflower is tender and most of the liquid has reduced. If using cooked pasta or potatoes instead, fold them in now and simmer 2–3 minutes to warm through.
  6. Make it creamy: Turn heat to low. Stir in the Greek yogurt until smooth and creamy. Do not boil after adding yogurt to prevent curdling. Taste and adjust salt and pepper.
  7. Add the cheese: Sprinkle in 1 cup of the shredded cheese and stir until melted. Scatter the remaining 1/2 cup over the top, cover for 1–2 minutes to melt.
  8. Finish and serve: Fold in diced pickles and half the green onions. Garnish with remaining green onions and extra pickles. Serve hot as is, or spoon over a bed of greens, rice, or roasted potatoes.