This Bacon Cheeseburger Rice started as a weeknight experiment and quickly became the easiest way to get all the familiar flavors of a bacon cheeseburger without the bun. I first put this together on a busy Thursday evening when I had ground beef, a jar of tomato sauce, and a craving for something warm and cheesy. The result was exactly what I wanted: savory, slightly tangy tomato notes, melty sharp cheddar woven through tender grains of instant rice, and salty pockets of bacon that keep popping with every bite. It hits the craving for a burger while feeling homier and more comforting than a takeout patty.

What I love most about this preparation is how forgiving it is. You can swap ingredients, scale it up for a crowd, or make it ahead and simply reheat. The texture is important: brown the meat well so you get a little caramelization, which deepens the overall flavor, and let the rice steam gently in the sauce so each grain becomes tender and flavored through. I remember the first time my teenager tasted it — she declared it the most brilliant invention since fries — and that kind of feedback made this dish a regular in our rotation.

Ingredients

• 1 pound ground beef (80/20): Choose a fresh 80/20 blend for the right balance of juiciness and flavor. The fat renders into the pan and seasons the rice — avoid very lean beef or the dish can turn dry.
• 1/2 medium yellow onion, diced: Provides sweetness and aromatic depth. Look for firm onions without soft spots; dice to roughly 1/4-inch for even softening while the beef browns.
• 1 tablespoon fresh garlic, minced: Use fresh for the brightest flavor; if using jarred, halve the quantity to avoid overpowering the sauce.
• 1 teaspoon seasoned salt: A blend of salt and spices helps build savory layers; taste before adding additional salt because bacon and broth contribute sodium.
• 8 ounces tomato sauce (about 1 cup): Choose a plain tomato sauce for a neutral base — it brings acidity and body to the mixture without large chunks.
• 1/4 cup ketchup: Adds sweetness and umami; any brand will work but a thicker ketchup helps the sauce cling to the rice.
• 1 tablespoon yellow mustard: The small hit of mustard brightens the overall profile and gives a subtle cheeseburger tang.
• 2 cups instant rice (like Minute Rice), uncooked: Instant rice cuts the cooking time dramatically and absorbs the beefy sauce beautifully — measure by cup for consistent results.
• 2 cups beef broth: Use low-sodium if you want to better control salt levels; it’s the primary cooking liquid for the rice so good-quality broth pays off.
• 1 cup cooked bacon, chopped: Use crisp-cooked bacon for texture contrast; about 6–8 strips chopped into bite-sized pieces will fill a cup.
• 1 cup sharp cheddar cheese, shredded: Sharp cheddar gives that tangy, melty finish; shred fresh from a block for best melting behavior and flavor.

Instructions

Brown the beef and soften the onion: Heat a large 12-inch skillet over medium-high heat until shimmering. Add the 1 pound ground beef and the diced onion; cook 6–8 minutes, breaking the meat into bite-size pieces with a spatula. Look for no visible pink and caramelized bits on the bottom of the skillet — those browned bits add deep flavor. If excess grease accumulates, carefully pour off most of it, leaving a tablespoon to coat and flavor the rice. Build the aromatics: Stir in the 1 tablespoon minced garlic and cook for about 1 minute until fragrant. Garlic cooks quickly — you want it softened and aromatic but not burnt. Sprinkle the mixture with the 1 teaspoon seasoned salt, tasting later to adjust. Add the sauce components: Pour in the 8 ounces tomato sauce, 1/4 cup ketchup, and 1 tablespoon yellow mustard. Stir until uniform, scraping up any browned bits for maximum flavor integration. The sauce should smell bright and slightly sweet with a tangy edge from the mustard. Incorporate rice and broth: Stir in the 2 cups instant rice and 2 cups beef broth until everything is evenly distributed. Bring the skillet to a gentle simmer — you should see small bubbles at the edges but not a rolling boil. Stir occasionally for 2–3 minutes while the rice absorbs the liquid; use the visual cue of tender rice grains and most liquid taken up to determine doneness. Finish with cheese and bacon: Remove the skillet from heat. Stir in 1/2 cup of the shredded cheddar and 1/2 cup of the chopped cooked bacon until the cheese melts into the rice. Sprinkle the remaining 1/2 cup cheese and 1/2 cup bacon on top. Cover the skillet with a tight-fitting lid and let rest for 2–3 minutes so the residual steam melts the top layer and the flavors marry. Serve immediately: Remove the lid, fluff gently with a fork, and serve hot. Consider passing extra ketchup, mustard, or dill pickle slices for authentic cheeseburger notes at the table.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then transfer to an airtight container and refrigerate for up to three days. For freezing, portion into meal-sized freezer-safe containers and label with the date; the rice holds up well for up to three months. To reheat, thaw in the refrigerator overnight if frozen, then warm on the stovetop over low heat with 1–2 tablespoons of beef broth per cup of rice to revive creaminess and prevent sticking. Microwaving works too; stir every 30–45 seconds and add a few drops of water if needed.

Ingredient Substitutions

If you prefer a lighter version, substitute ground turkey or chicken for the beef — cook until fully browned and increase seasoning to compensate for milder flavor. For a vegetarian take, swap textured vegetable protein or crumbled seasoned firm tofu and use vegetable broth instead of beef broth, then omit bacon or use plant-based bacon. To change the cheese profile, swap sharp cheddar for Monterey Jack or a blend; smoked cheddar adds an extra layer of depth. If you only have regular long-grain rice, use 1.5 times the broth and simmer covered for 15–18 minutes instead of the quick method for instant rice.

Serving Suggestions

Serve this with quick sides that complement the burger profile: a crisp green salad with vinaigrette to cut through richness, pickled jalapeños or sliced dill pickles for acidity, and oven-roasted potatoes for extra comfort. For presentation, garnish with finely chopped chives or green onions and an extra sprinkle of cheddar. It also pairs well with crisp slaw or a small cup of tomato soup for a nostalgic diner-style meal.

Cultural Background

This dish is a modern American comfort invention that borrows the hallmarks of a classic cheeseburger—seared ground beef, tangy ketchup and mustard, melty cheddar, and smoky bacon—and reinterprets them into a skillet rice form. It’s part of a larger family of one-pot, casserole-like adaptations that arose from home cooks seeking convenience without sacrificing familiar flavors. Variations of meat-and-grain one-pot meals have roots in many cultures, but this particular flavor profile is distinctly rooted in American diner and backyard barbecue traditions.

Seasonal Adaptations

In summer, fold in diced fresh tomatoes or grill corn on the cob as a side; in winter, swap beef broth for a richer bone broth and add a splash of Worcestershire sauce for extra depth. For holiday gatherings, double the batch and transfer to a buttered baking dish, top with extra cheese and breadcrumbs, and bake until bubbly for a sharing-friendly casserole. Small seasonal tweaks like smoked paprika in the fall or fresh herbs in the spring keep the dish feeling timely.

Meal Prep Tips

To meal prep, divide cooled portions into microwave-safe containers and store for up to three days. Pack a small sauce cup of ketchup and mustard or a wedge of pickle separately to retain texture. When reheating, sprinkle a little water or broth and cover to create steam, or reheat gently on the stovetop over low heat for the best texture. This makes an excellent work-lunch option when you want something filling, fast, and familiar.

Whether you’re feeding a family, packing lunches, or just craving something warm that tastes like a cheeseburger without the bun, this skillet is a dependable, fast, and delicious solution. Make it your own with different cheeses, extra spices, or a crunchy topping — and don’t forget those pickles.