High-Protein Cheeseburger English Muffins
High-Protein Cheeseburger English Muffins
Juicy beef patties, melted cheese, crispy bacon, and fresh toppings on low-carb English muffins — classic burger flavor without the bun carbs
This is the cheeseburger you can eat on a low-carb day and still feel completely satisfied. Seasoned beef patties get seared until juicy, topped with melted cheddar and crispy bacon, then stacked on toasted low-carb English muffins with lettuce and tomato. Every bite tastes like a real burger.
Ready in 25 minutes, 32 g of protein, and only 4 g net carbs per burger. Perfect for weeknight dinners, meal prep, or anyone who misses burgers but wants to stay on track.
Why you’ll love these burgers
- 32g protein per burger — seriously filling
- Only 4g net carbs and completely sugar-free
- Ready in 25 minutes start to table
- All the classic cheeseburger flavors
- Low-carb English muffins hold everything together
- Easy to customize with your favorite toppings
Health notes
- High protein: Lean ground beef delivers lasting fullness.
- Ultra low carb: Low-carb English muffins keep net carbs at 4g.
- No sugar: Seasonings and toppings stay clean.
- Balanced: Protein + healthy fats + fresh vegetables in every serving.
Key element — do not overwork the meat
Mix the seasonings into the ground beef gently and form the patties with light hands. Overworking makes the burgers dense and tough. A hot pan and a short rest after cooking keep them juicy.
Ingredients
Patties
- 1 lb (450g) lean ground beef (90/10 or 93/7)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Worcestershire sauce (optional)
Assembly
- 4 low-carb English muffins (store-bought or homemade)
- 4 slices cheddar or American cheese
- 4–8 slices cooked bacon
- 4 leaves lettuce
- 1 large tomato, sliced
- Optional: sugar-free ketchup, mustard, pickles, onion
For cooking
- 1 Tbsp olive oil or butter for the pan
Swaps
- Turkey or chicken: Ground turkey or chicken works; add a little extra oil so they stay moist.
- Cheese: Swiss, pepper jack, or provolone are all excellent.
- No bacon: Skip or use turkey bacon.
- Bun-free: Serve the patties in lettuce wraps for even lower carbs.
Instructions
| 1 | Form the patties. In a bowl gently mix ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire if using. Divide into 4 equal portions and form into thin patties slightly larger than the muffins (they shrink while cooking). Make a small indent in the center of each with your thumb. |
| 2 | Cook the patties. Heat oil in a large skillet over medium-high heat. Add patties and cook 3–4 minutes per side until nicely browned and cooked to your preferred doneness (160°F for well-done). In the last minute, top each patty with a slice of cheese so it melts. |
| 3 | Toast the muffins. While the patties cook, split and toast the low-carb English muffins in a toaster, dry skillet, or under the broiler until lightly golden. |
| 4 | Assemble. Place lettuce on the bottom muffin half, add the cheesy patty, bacon, tomato slices, and any optional toppings. Cap with the top muffin half. |
| 5 | Serve. Serve immediately while the cheese is still melty and the muffins are warm. |
Pro tips
- Make the patties a little wider than the muffins — they shrink as they cook.
- The thumb indent in the center helps the patties cook flat instead of puffing up.
- Do not press down on the patties while cooking; that squeezes out the juices.
- Toast the muffins well so they hold up to the juicy burger and toppings.
- For meal prep, cook the patties ahead and assemble just before eating.
Nutrition
| Nutrient | Per burger |
|---|---|
| Calories | 380 |
| Protein | 32g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 22g |
| Sodium | 620mg |
Estimates using lean ground beef and standard low-carb English muffins. Brands and exact toppings will shift the numbers slightly.
Variations
Bacon double cheese
Add an extra slice of cheese and double the bacon for a richer burger.
Spicy version
Mix a pinch of cayenne or chili powder into the beef and top with jalapeño slices.
Mushroom Swiss
Sauté mushrooms and swap cheddar for Swiss cheese.
Breakfast style
Add a fried egg on top of the patty for an extra protein boost.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store cooked patties separately; assemble when ready to eat |
| Freezer | Up to 2 months | Freeze cooked patties; thaw and reheat before assembling |
| Reheating | — | Skillet or air-fryer keeps the exterior nicer than microwave |
FAQ
Test your knowledge
5 quick questions about these cheeseburger muffins
1. Protein per burger?
2. Net carbs per burger?
3. What keeps the patties from puffing up?
4. About how long does this take?
5. Best way to keep carbs low?
