The good ol’ juicy lucy, stuffed with cheese and absolutely delicious. The cheese melts all over the burger as you’re eating it, adding extra bursts of flavor and an extremely juicy consistency. We’ll be baking this burger…yes, baking it. It may sound weird but I’ve been experimenting with cooking meat in my oven on convection setting, and I’ve had spectacular results.
We’ll be using convection baking for this. So make sure you DO NOT OPEN THE OVEN at all during the cook time. If your oven doesn’t have a convection setting, then just make sure you bake it for a few minutes longer. You should also set your oven to 475°F if you don’t have a convection setting.
While this recipe only yields 1 burger, it is easily scalable and if you do scale it, you will cook it for the same amount of time, at the same temperature. Keep in mind that this is a regular meal for me when I do intermittent fasting.
Yes, there’s a lot of calories, fats, and protein. But normally I’ve only had some fats for the entire day and need to get a lot of protein and fat into my diet in my eating window.
If you want to reduce the calories, cut the cheese down by a bit, cut the amount of beef you use, and don’t add the extra cheddar on the burger. That should be enough to cut it down to a normal sized meal for those who aren’t doing intermittent fasting.
People are asking me for the recipe to the bun in this, so I decided to make it easier. Here is the recipe for the bun.
If you want the bread to turn out white like in the picture, make sure you use blanched almond flour and golden milled flax seed. When you make the batter be sure to mix it for a long time, so that is becomes very aerated. This will give the air bubbles you’re looking for. I toasted the bread and added the cheese, allowing it to melt, before putting the burger on top of it.
For cooking times, you can refer to this chart. It is solely based on my oven, so I can’t guarantee it will be exactly the same as you – use it as a guideline.
- Rare: 12 minutes
- Medium Rare: 13 Minutes
- Medium: 14 Minutes
- Medium Well: 15 minutes
- Well: 16+ Minutes (Though I don’t know why you would want to do this)
Yields 1 serving of Brie Baked Juicy Lucy
- ½ pound ground chuck
- 2 slices low carb focaccia bread
- 1 (1.5-ounce) wedge brie
- 1 slice cheddar cheese
- 1 teaspoon salt
- 1 teaspoon Worcestershire
- ½ teaspoon Mrs. Dash Table Blend
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
1. Preheat your oven to 450°F degrees, on CONVECTION setting.
2. Gather your spices together. I wanted to show a picture of the Worcesteshire sauce I use and the Mrs. Dash seasoning just in case you wanted to get the same one.
3. Inside a plastic bag, add all your spices to your ground beef. Seal the plastic bag and mix the beef with the spices well. Make sure that the spices are distributed evenly through the meat.
4. Take the beef out of the bag and tear some of the beef off. We’ll be using this as the “top” of the burger. Form the remaining beef into a patty and use your knuckles to push a hole into it.
5. Get your brie out. I prefer to not have the crust of the brie in the burger, as it’s quite bitter. Cut the crust off and slice it into smaller pieces.
6. Add your brie to the hole that you created in the burger patty.
7. Use that extra bit of ground beef you tore off to cover the cheese. Re-form it into a patty and make sure that it’s completely sealed. You don’t want to have your brie leaking out and going all over the place.
8. Get a baking sheet and cover it with foil. Add salt to the foil, under where your burger will be. Why do we do this? The salt will soak up any of the grease that drops off of the burger, instead of letting it burn and smoke – ruining the flavor of the meat.
9. On a cooling rack or cooking rack, add your burger on top of where the salt is.
10. Bake the burger on convection setting for 12-15 minutes. At 12 minutes the burger will be of medium temperature, at 13 minutes it is medium rare, at 14 minutes it’s just before medium, and 15 minutes it’s just over medium. You can experiment with your times, but I normally like to bake it for 14 minutes. This gives me the juiciest burger without it being too rare in the middle.
11. Let your burger rest once you take it out of the oven. I normally allow it 4-5 minutes.
12. Get out 2 pieces of your low carb focaccia bun. Put cheddar cheese on one side and the sauces of your choice on the other. I toasted my buns before doing this.
13. Add your burger and enjoy!
This makes a total of 1 Baked Brie Juicy Lucy. It comes out to 790 Calories, 50.12g Fats, 6.65g Net Carbs, and 75.34g Protein. You can easily split this to make 2 servings.
|Baked Brie Juicy Lucy||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|½ pound ground chuck||281||9.04||0||0||0||49.64|
|1 serving low carb focaccia bread||245||19.95||7.54||4.07||3.47||10.29|
|1 (1.5-ounce) wedge brie||142||11.77||0.19||0||0.19||8.82|
|1 slice (1 ounce) cheddar cheese||113||9.33||0.87||0||0.87||6.4|
|1 teaspoon Worcestershire||4||0||1.09||0||1.09||0|
|½ teaspoon Mrs. Dash Table Blend||1||0||0.3||0||0.3||0|
|¼ teaspoon ground black pepper||1||0.02||0.37||0.1||0.27||0.06|
|¼ teaspoon garlic powder||3||0.01||0.56||0.1||0.46||0.13|