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Brie and Caramelized Onion Stuffed Burgers

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Possibly the best keto burgers ever, stuffed with brie and caramelized onions. Who needs a bun when your stuffed burgers are this full of flavor?

A keto stuffed burger in a lettuce wrap on a white plate, with brie and caramelized onions in the background.

I first created this delicious keto stuffed burger recipe back in 2012. It’s as delicious as it ever was and in honor of grilling season, I wanted to update it with some new photos.

There is nothing quite so satisfying when you are ravenously hungry like a really great keto hamburger. After a race or a long run, when I am dripping with sweat and my muscles are screaming for an energy refill, I crave nothing more than a big, juicy burger.  Preferably grilled over a hot flame, with melted cheese and other great, flavourful toppings.

No Bun Please! Keto Style Burgers

Even before I came to the low carbing way of life, the bun of a burger was almost irrelevant to me. It often overwhelmed the deliciousness of the burger itself.

And if the burger is juicy enough, as a good burger should be the bun always falls apart into a sticky clump by the end anyway.

Bread and buns really are just filler, and they often filled us up so much that we can’t enjoy the burger inside as much as we should. Why not let the burger really be the star of the show, and get rid of all the distractions?

We are conditioned, in our carb-focused society, to think a meat dish must come with a starchy side to fill us up. But we now know we don’t and that a really good, hearty burger and some veggies will be enough. I know many of you want keto bread and bun recipes but even those, I urge you to reconsider. Your bread cravings will be easier to conquer when you just skip them altogether.

Join me in a keto bunless burger revolution!

A grey plate on a stripped napkin, full of keto burgers with toppings for the burgers in the background.

Keto Stuffed Burgers for the win

However, even I will admit that it’s hard to serve up just a plain old burger with no bun. It looks really, really lonely there on the plate, all by itself or with a few measly sides. It just doesn’t seem like it will be quite enough to satisfy.

Unless you know that the burger itself is stuffed with some amazing goodies that will spill out onto your plate as you cut into it, all melty and gooey, hot from the grill.

Ah yes, the revelation of the stuffed burger, a meal unto itself, no bun required. And let me tell you that this caramelized onion and brie stuffed burger is one of the best burgers I have ever eaten.

Brie and caramelized onions are a match made in heaven. When I mentioned this idea to my husband, of putting them together in a burger, his eyes lit up.  I believe he may even have salivated there on the spot. I know I did!

A keto brie and caramelized onion stuffed burger in a lettuce wrap on a white plate over an orange checked napkin.

How to make Stuffed Burgers

Stuffed burgers take a little more time to pull together than your average cheeseburger. But they are worth it!

A few tips:

  1. Make your burgers on the bigger side, about 1/3 of a pound. You need a decent amount of the ground meat to form around the fillings. For this recipe, 2 pounds of meat will give you 6 burgers.
  2. Divide your burger meat evenly into the number of servings before you start forming the burgers. This will help you see how much meat you are working with for each stuffed burger.
  3. Chop the fillings up well so they fit inside easily. In this recipe, the caramelized onions are small after being cooked down, so they work perfectly. Because brie is hard to slice nicely, I cut mine into 1/2 inch pieces, putting 2 of them in every burger. Cut the brie when it’s cold for more even slices!
  4. Take a little more than half of each portion of ground meat and form it into a flat, thin patty. Place your fillings right in the center and then form the remaining amount into a second flat, thin patty. Place on top of the fillings and form them around the fillings.
  5. Be sure to seal the edges of the two patties well. No matter what you do, a little of the fillings may leak out as the burger cooks and shrinks in size. But the more you can seal them in, the better.
  6. Then grill, pan fry or air fry to your satisfaction. The USDA says burgers should be cooked to 160F for safety, which is well done. I personally do mine to a medium rare temperature (more like 130F) but I have to tell you the safety guidelines! What you choose to do with them is your decision.

A pile of keto stuffed burgers on a grey plate over an orange napkin. One burger cut open to show the caramelized onion and brie stuffing.

More Stuffed Burgers you might like

Note: not all of these are from keto blogs. Ignore the buns and focus on the burger!

5 from 5 votes
A keto stuffed burger in a lettuce wrap on a white plate, with brie and caramelized onions in the background.
Print
Keto Stuffed Burgers
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Possibly the best keto low carb burgers ever, stuffed with brie and caramelized onions. Who needs a bun?
Course: Main Course
Cuisine: American
Keyword: keto burgers, stuffed burgers
Servings: 6 large burgers
Calories: 448 kcal
Ingredients
Caramelized Onions
  • 2 tbsp avocado oil
  • 1 large onion thinly sliced
  • 1/2 tsp salt
Stuffed Burgers
  • 2 lb ground beef (or 1 lb ground beef and 1 lb ground pork)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 4 oz Brie cheese cut into 1/2 inch pieces
Instructions
Caramelized Onions

  1. To caramelize the onions, heat the oil in a large saute pan over medium low heat. Once hot, add the onions and sprinkle with salt.

  2. Cook slowly, stirring frequently, until they become tender and a deep amber, about 15 to 20 minutes. Do not let them get crispy. Reduce the heat if necessary to keep them from burning or crisping.

Stuffed Burgers

  1. Combine the beef, salt, and pepper in a large bowl. Mix by hand to combine well and divide into 6 even portions.

  2. Take a little more than half of each portion and form into a thin patty. Top each thin patty with some of the brie and onions, then top with remaining half of each portion and form around cheese and onions, into one large patty. Seal the edges well.

  3. Cook the burgers on pre-heated grill about 5 to 6 minutes per side for medium. Cook slightly less for medium-rare and slightly more for medium-well. (Note: The USDA says burgers should be cooked to 160F for food safety. This is well done. I prefer mine medium rare but I must give you the proper safety information!)

  4. Serve with lettuce, sliced tomatoes, and pickles, if desired.

Recipe Notes

You can also pan fry, oven bake or air fry these burgers. 

Nutrition Facts
Keto Stuffed Burgers
Amount Per Serving (1 burger)
Calories 448 Calories from Fat 312
% Daily Value*
Fat 34.7g53%
Carbohydrates 2.5g1%
Fiber 0.5g2%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. Ah, Carolyn, you’re speaking to the choir here. I love your recipes…just made the Pumpkin parfaits for the 10th time this season! One thing, I can’t seem to pin your recipes from the website to pinterest. I click to pin it, but the page that shows up where you choose what to pin, displays only blank photos. Not sure if it’s me or if anyone else has mentioned it.
    I just want to share the goodness!

    Reply

    • I am surprised you even came over to comment, since I know a post like this isn’t exactly your thing! 🙂 Thanks!

      Reply

  6. I’m a disembowel-er too. More room for the yummy stuff in my tummy that way…I absolutely LOVE stuffed burgers…so much so that I bought a ridiculously over-rated “burger-stuffing” gadget from Williams Sonoma…the old fashioned hand stuffed way works better! Brie, caramelized onions and sauteed mushrooms are truly a match made in HEAVEN for me…I could get really over the top and say a bit of chopped crispy bacon would do these burgers proud as well! My husband comes home on R&R this weekend from Afghanistan and a good burger is always on his “I want to eat” list…this recipe is just the ticket!!! Thanks for your awesome creativity!!!

    Reply

    • Thanks, Andrea. I’ve seen those stuffed burger makers and now you’ve made me happy I’ve never paid for one! 🙂

      Reply

  7. I come from the land of stuffed cheeseburgers, except they’re called Lucys here. Brie and caramelized onions sound divine. When you have that going on, why on earth would you need a bun?

    Reply

  8. There is a restaurant in Sacramento, CA that makes a burger with bacon on the bottom and melts cambozola (brie with gorgonzola cheese) on top. It’s a winner! Your recipe reminded me of that and has inspired me to sub the brie for cambozola as well. This would be tasty with a side of fried cabbage with bacon!

    Reply

  14. I’d have been insta-drool gal too at the mention of this mash up…SO DELICIOUS! Way to show me that the bun is unnecessary when you’ve got a burger like this 🙂

    Reply

  18. I can follow your bread disemboweling right up until you mentioned reubens. For me the rye is an essential flavor for the whole so I can’t remove even a bite of it. As far as other buns, unless they’re exceptional, yeah, they can go away.

    I adore your burger. The thought of the Brie (which I love) and caramelized onions (which make me swoon) together with perfectly cooked beef (rare) is enough for me to invite myself over for dinner.

    Reply

  19. These look so yummy!!! I love stuffed burgers and brie is one of my favorite cheeses! I will make these this weekend.

    Reply

  22. I’ve stuffed my burgers with cheddar and blue cheese, but never with Brie!!!! I think yours will trump the other two…what fabulous burgers!!!!

    Reply

  23. OMG! I made these today and wow! When my friends say “You never eat pasta? or bread? No sugar? I feel so sorry for you.” I am going to make them these amazing burgers with delicious mushrooms. They will never feel sorry for me again 🙂

    Reply

  24. Just made these for my family tonight. They inhaled them and there were no leftovers. With three kids whose tastes can be as fickle as those of your three, that’s saying something. (OK, the littlest one contented herself with eating leftover Brie and skipped the meat, but she asked for the meat after everyone else was finished. Next time she’ll know better than to wait.) I do think I can imagine a bit of bacon pairing off with these in a future meal, whether as part of the burger itself or maybe the sauce!

    Reply

  26. I made these for dinner tonight. My husband loved them! He said, “These do not suck!” Thank you so much for such a great recipe!

    Reply

  29. I made these tonight and was so excited – I thought I pressed the top and bottoms together but they completely came apart and I couldn’t get the inside done – what did I do wrong?

    Reply

    • I am not sure. You definitely need to make sure the beef surrounds the filling and stays closed. It shouldn’t be that hard. And do you mean the inside was raw? Did you have your heat high enough on your grill?

      Reply

      • I had them all squished together – it looked like they were sealed well. And the inside was raw – we had to cook for a long time. We cooked on the stove but cooked pretty high. Not sure – maybe I didn’t make them thin enough before putting together? I think this might be the reason for both problems. I will most definitely try again

        Either way – they were delicious and we loved loved loved them!

        Reply

        • Could be the stove top, which tends to sear things on the outside faster, without allowing heat into the middle. Stuffed burgers like this are probably best grilled, but if you do them again, definitely make the patties pretty thin. And try not to disturb them while they cook, as the cooking part will help keep them together. Sorry for the trouble!

          Reply

  30. I just made these today. Subbed Brie with cheddar cheese as that was all I had in the house and added in some chilli flakes and jalapeños for extra spice. They were delicious! And mhmmmm those caramelised onions! Love a good homemade burger. I put mine on a bed of lettuce and mashed avocado x

    Reply

  31. Solid burger, the flavors are soft and creamy and the texture of the brie is more pleasant than other cheeses. I actually forgot about eating the mushrooms I was enjoying it so much and they were not really necessary for me.

    Reply

  32. 5 stars
    This is our daughters favorite recipe. I have made it at least 4 times. We don’t add the mushrooms because her BF is allergic. Makes no difference it is still great. In fact I am making them again tonight.

    Reply

  34. This sounds beyond delicious! Just curious if the Brie has a rind or if that it cut off before enclosing in the meat?

    Reply

  36. 5 stars
    Can’t tell they are keto! Stuffing them is a delicious idea! They are filling & taste so good!

    Reply

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