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Everything you love about a loaded bacon cheeseburger — seasoned beef, crispy bacon, melted sharp cheddar, pickles, and a creamy special sauce — baked into a thick, scoopable casserole over a bed of roasted broccoli. No bun, no problem. Peak American comfort food built for your freezer.
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Spread the broccoli florets on the baking sheet. Drizzle with olive oil, season with salt and a pinch of pepper, and toss to coat. Roast until edges are charred and florets are tender.
⏱ 20 minutesWhile broccoli roasts, cook the chopped bacon in a large skillet or Dutch oven over medium heat until crispy. Transfer bacon to a paper-towel-lined plate. Reserve 2 tablespoons of bacon fat in the skillet and drain the rest.
⏱ 8 minutesIn the same skillet with the reserved bacon fat, add the diced onion and cook until softened. Add garlic and stir for 30 seconds. Add the ground beef and cook, breaking into crumbles, until well browned. Drain any excess fat.
⏱ 10 minutesReduce heat to low. Add yellow mustard, Worcestershire sauce, onion powder, garlic powder, smoked paprika, salt, and pepper to the beef. Stir to combine. Add the cream cheese and stir until fully melted and creamy. Fold in half the crispy bacon and 2 cups of the shredded cheddar. Stir until cheese is melted and everything is combined.
⏱ 3 minutesSpread the roasted broccoli evenly in the bottom of a greased 9x13 baking dish. Pour the cheeseburger mixture over the broccoli and spread evenly. Top with the remaining 1 cup of cheddar and the rest of the crispy bacon.
Bake uncovered until the cheese on top is bubbling and golden brown.
⏱ 15 minutesWhile the casserole bakes, whisk together the mayonnaise, sugar-free ketchup, yellow mustard, dill pickle relish, and onion powder in a small bowl. Refrigerate until serving.
Let the casserole rest for 10 minutes. Portion into 8 equal servings. Top each with a drizzle of special sauce, chopped pickles, diced tomato, and shredded lettuce. For meal prep, store casserole portions in 28 oz containers. Pack special sauce in small 2 oz condiment cups. Add pickles, tomato, and lettuce fresh at serving time. Cool completely before freezing.