Cheesy Bunless Burger Plate with Roasted Veggies: Low-Carb Comfort Done Right 🧀🥦
Craving the bold, juicy flavors of a burger but want to keep things light and low-carb? Say hello to our Cheesy Bunless Burger Plate with Roasted Veggies—a satisfying, colorful meal that skips the bun but doesn’t skimp on taste. This dish combines a perfectly seasoned, cheese-smothered beef patty with a trio of roasted vegetables: crispy potato wedges, tender-crisp broccoli, and sweet-spicy carrots. It’s the ultimate balance of indulgence and nutrition, perfect for keto enthusiasts, low-carb dieters, or anyone who loves a hearty plate of comfort food with a modern twist.
This recipe serves one (easily scalable for more!) and takes about 40 minutes from prep to plate. Whether you’re whipping up a quick weeknight dinner or impressing guests with a vibrant, wholesome meal, this bunless burger plate delivers crunch, flavor, and satisfaction in every bite. Let’s get cooking!
Ingredients (Per Serving)
For the Cheesy Burger Patty:
- 1/3 lb (150 g) ground beef (80/20 or 85/15 for juiciness; leaner works but may be less flavorful)
- 1/2 teaspoon kosher salt – Enhances the beef’s natural flavor.
- 1/4 teaspoon freshly ground black pepper – Adds a subtle kick.
- 3/4 teaspoon garlic powder – For savory depth.
- 3/4 teaspoon onion powder – Brings a hint of sweetness and umami.
- 1 slice sharp cheddar cheese – For that classic burger tang.
- 1 slice mozzarella or Colby Jack cheese – For creamy, melty goodness.
- 1 teaspoon avocado oil or olive oil (if pan-searing) – For a golden crust.
For the Roasted Potato Wedges:
- 1 small russet or Yukon Gold potato (about 4–5 oz), cut into 1/2-inch wedges – Keeps carbs moderate while adding crispiness.
- 1 tablespoon olive oil – Helps achieve that golden crunch.
- 3/4 teaspoon smoked paprika – Adds a smoky, warm flavor.
- 1/4 teaspoon kosher salt – To season evenly.
- 1/4 teaspoon freshly ground black pepper – For a touch of spice.
For the Roasted Broccoli:
- 3/4 cup broccoli florets (fresh or frozen, thawed if frozen) – Bite-sized for even roasting.
- 1.5 teaspoons olive oil – Coats the florets for crisp edges.
- 1/4 teaspoon kosher salt – Enhances the natural flavor.
- 1/4 teaspoon freshly ground black pepper – Adds a mild bite.
- 1/2 teaspoon garlic powder – Complements the broccoli’s earthiness.
For the Roasted Carrots:
- 3/4 cup carrot sticks (cut into 2-inch batons, about 1/4-inch thick) – For sweetness and crunch.
- 1.5 teaspoons olive oil – Ensures even roasting.
- 1/4 teaspoon kosher salt – Brings out the carrots’ natural sugars.
- 1/4 teaspoon freshly ground black pepper – For balance.
- 1/4 teaspoon chili powder or smoked paprika (optional) – For a subtle, spicy warmth.
Optional Garnishes and Dips:
- Fresh parsley or chives, chopped – For a pop of color and freshness.
- Sugar-free ketchup, mustard, or ranch – For dipping the veggies or drizzling over the patty.
- Pickle slices or pickled red onions – For a tangy, burger-inspired touch.
Equipment Needed
- Large baking sheet (lined with parchment paper or a silicone mat)
- Medium skillet or grill pan (for the burger patty)
- Tongs or spatula
- Mixing bowls (for tossing veggies)
- Sharp knife and cutting board
- Measuring spoons
- Oven mitts
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C) and position a rack in the center. Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. This high heat ensures your veggies roast to crispy, caramelized perfection while keeping the interiors tender.
Step 2: Roast the Veggies
- Prep the potatoes: In a medium bowl, toss the potato wedges with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Ensure each wedge is evenly coated. Spread them out on one-third of the baking sheet, leaving space for the other veggies.
- Prep the broccoli: In the same bowl (no need to wash), toss the broccoli florets with 1.5 teaspoons olive oil, salt, pepper, and garlic powder. Arrange them on another section of the baking sheet, ensuring they’re not overcrowded for optimal roasting.
- Prep the carrots: Toss the carrot sticks with 1.5 teaspoons olive oil, salt, pepper, and chili powder (if using). Place them on the remaining section of the baking sheet.
- Roast: Place the baking sheet in the oven and roast for 25–30 minutes, flipping the veggies halfway through with tongs to ensure even cooking. The potatoes should be golden and crisp, the broccoli slightly charred at the edges, and the carrots tender with caramelized spots. If the veggies aren’t crispy enough, extend the roasting time by 3–5 minutes.
Pro Tip: Keep the veggies separate on the baking sheet to maintain their distinct flavors and textures. If your sheet is small, use two to avoid steaming instead of roasting.
Step 3: Cook the Cheesy Burger Patty
- Season the beef: In a small bowl, combine the ground beef with salt, pepper, garlic powder, and onion powder. Gently mix with your hands until just combined—overmixing can make the patty tough.
- Shape the patty: Form the beef into a patty about 3/4-inch thick and slightly wider than you want (it’ll shrink as it cooks). Make a small indent in the center with your thumb to prevent it from puffing up.
- Cook the patty:
- Pan-searing: Heat 1 teaspoon avocado oil in a medium skillet over medium-high heat. Add the patty and cook for 4–5 minutes per side for medium doneness (internal temperature of 160°F/71°C). Adjust time for your preferred doneness.
- Grilling: Preheat a grill or grill pan to medium-high. Grill the patty for 4–5 minutes per side.
- Melt the cheese: In the last minute of cooking, place the cheddar and mozzarella (or Colby Jack) slices on the patty. Cover the skillet (or tent with foil if grilling) and cook for 30–60 seconds until the cheese is melted and gooey.
Pro Tip: For extra flavor, add a sprinkle of smoked paprika or a dash of Worcestershire sauce to the beef mixture before shaping the patty.
Step 4: Assemble the Plate
Arrange the cheesy burger patty on a plate as the star of the show. Surround it with a vibrant pile of roasted potato wedges, broccoli florets, and carrot sticks for a colorful, balanced presentation. If using garnishes, sprinkle chopped parsley or chives over the top for freshness. Add pickle slices or a small dollop of your favorite low-carb sauce for a burger-joint vibe.
Step 5: Serve and Enjoy
Serve the plate hot, straight from the oven and skillet, to savor the contrast of the melty cheese, juicy patty, and crispy veggies. Dip the veggies in sugar-free ketchup, mustard, or a creamy ranch for extra flavor, or enjoy as-is for a pure, low-carb experience. This meal is a feast for the eyes and the taste buds!
Timing
- Prep Time: 10–12 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
Nutritional Information (Approximate, Per Serving)
- Calories: 520–550 kcal
- Protein: 34–36 g
- Fat: 35–40 g
- Carbohydrates: 15–18 g (mostly from potatoes and carrots)
- Fiber: 3–4 g
- Net Carbs: 12–14 g (ideal for low-carb or keto diets)
Note: Values depend on exact ingredients and portion sizes. For precise nutrition, calculate using a nutrition app.
Tips for Success
- Control the carbs: To lower carbs further, reduce the potato portion or swap for cauliflower wedges. For strict keto, omit potatoes entirely and double the broccoli or add roasted zucchini.
- Make it quick: Prep the veggies ahead of time and store them in the fridge for up to 2 days. You can also form the patty in advance and refrigerate until ready to cook.
- Batch cooking: Double or triple the recipe to serve a crowd or meal-prep for the week. Store components separately in airtight containers for up to 3 days in the fridge.
- Crispier veggies: Pat the veggies dry before tossing with oil to remove excess moisture, which can lead to steaming instead of roasting.
- Perfect patty: Don’t press down on the patty while cooking—it squeezes out the juices. Let it sear undisturbed for a flavorful crust.
Creative Variations
- Spicy Southwest Plate: Add 1/4 teaspoon cayenne or chipotle powder to the burger seasoning and top with pepper jack cheese. Season the carrots with extra chili powder for a fiery kick.
- Mediterranean Twist: Mix 1 teaspoon dried oregano and a pinch of cumin into the beef. Swap potatoes for roasted zucchini and serve with a dollop of tzatziki.
- Bacon Lover’s Edition: Crumble cooked bacon over the patty or mix 1 tablespoon bacon bits into the beef before shaping. Top with smoked gouda for extra decadence.
- Veggie-Packed Plate: Add roasted mushrooms, bell peppers, or asparagus to the veggie mix for more variety and nutrients.
- Breakfast Burger: Top the patty with a fried egg and avocado slices for a brunch-inspired take. Swap carrots for roasted sweet potato fries.
Pairing Suggestions
- Drinks: Pair with a sparkling water with lemon, an unsweetened iced tea, or a dry red wine for a sophisticated touch. For keto-friendly cocktails, try a vodka soda with a splash of lime.
- Sides: Add a small side salad with cucumber, cherry tomatoes, and a vinaigrette to keep it light. Alternatively, serve with a few dill pickle spears for crunch.
- Dessert: Finish with a low-carb treat like a keto cheesecake bite or a handful of fresh berries with whipped cream.
Why You’ll Love This Recipe
This Cheesy Bunless Burger Plate is a game-changer for low-carb eaters who refuse to sacrifice flavor. The double-cheese patty is juicy and indulgent, while the roasted veggies bring crunch, color, and balance to every bite. It’s endlessly customizable, quick to prepare, and perfect for anyone looking to enjoy burger night without the carb-heavy bun. Plus, it’s a one-plate wonder that minimizes cleanup—ideal for busy evenings or lazy weekends. Whether you’re keto, low-carb, or just craving a wholesome meal, this dish will leave you satisfied and smiling.
Storage and Reheating
- Fridge: Store leftovers in airtight containers (separate the patty and veggies to maintain textures) for up to 3 days.
- Reheating: Reheat the patty in a skillet over medium heat for 2–3 minutes per side or in the microwave for 1–2 minutes. Reheat veggies in a 375°F oven for 5–7 minutes or in an air fryer for 3–4 minutes to restore crispiness.
- Freezer: Freeze the cooked patty (without cheese) for up to 2 months. Veggies are best fresh, as they may lose texture when frozen.
