Quick Keto Hamburger Broccoli Skillet for Dinner (Print Version)

Keto Hamburger Broccoli Skillet: Your go-to for a quick, easy, low-carb dinner! Packed with flavor, this recipe is perfect for busy weeknights.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Keto, Low-Carb, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) ground beef (80/20 preferred)
02 - 4 cups (about 1 lb/450g) broccoli florets, fresh or frozen
03 - 4 oz (113g) cream cheese, softened
04 - 1/2 cup (120ml) beef broth
05 - 1/2 medium yellow onion, chopped
06 - 2 cloves garlic, minced

→ Flavor Boosters & Seasonings

07 - 1 tbsp Worcestershire sauce
08 - 1 tsp Dijon mustard
09 - 1/2 tsp salt, or to taste
10 - 1/4 tsp black pepper, or to taste
11 - 1/4 tsp red pepper flakes (optional, for a little heat)

→ Finishing Touches

12 - 1 cup (113g) shredded sharp cheddar cheese
13 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - Okay, first things first, get your biggest skillet—cast iron if you got one, it just feels right—heating over medium-high. Crumble in that ground beef. Don't be shy! Break it up with your spatula and let it sizzle until it's beautifully browned all over. This is where all the flavor starts, you know? I always catch myself taking a deep breath here, the smell of browning beef is just so comforting. Make sure to drain off any excess grease; I usually just tilt the pan and scoop it out with a spoon, trying not to make too much of a mess, which, let's be real, sometimes happens!
02 - Once your beef is drained, toss in the chopped onion. Let it soften up for about 3-5 minutes, stirring occasionally. You'll start to smell that sweet, mellow onion aroma, which is just divine. Then, here's my favorite part: add the minced garlic. Stir it in quickly, and let it cook for just about a minute until it’s fragrant. Seriously, don't let it burn! I've burned garlic before, and trust me, that bitter taste is a total dinner-ruiner. Keep an eye on it; it's a quick dance.
03 - Now, for the green goodness! Add your broccoli florets to the skillet with the beef and onions. Give everything a good stir to combine. Pour in the beef broth and pop a lid on your skillet. Let it simmer for about 5-7 minutes, or until the broccoli is tender-crisp. I like mine with a bit of a bite, not mushy! I usually peek in after 5 minutes, give it a poke. The steam smells so fresh and savory at this point, it really gets your stomach rumbling.
04 - Alright, remove the lid and stir in the cream cheese, Worcestershire sauce, and Dijon mustard. Keep stirring gently until the cream cheese is completely melted and the sauce looks smooth and creamy. This is where the magic happens, turning everything into a rich, velvety dream. I remember the first time I made this, I was skeptical about the Dijon, but wow, it adds such a lovely depth without being overpowering. Don’t rush this part; let that cream cheese really dissolve into the sauce.
05 - Once your sauce is looking perfect, stir in about half of the shredded cheddar cheese. Let it melt into the sauce, making it even more luscious and cheesy. Taste it! This is your moment to adjust the seasonings. Does it need a pinch more salt? A twist of black pepper? Maybe a little kick of red pepper flakes? I usually add a generous sprinkle of red pepper flakes because, honestly, I love a little heat. This step is all about making it *yours*.
06 - Sprinkle the remaining cheddar cheese over the top of the skillet and let it melt for a minute or two, either with the lid back on or just from the residual heat. If you're feeling fancy, you can even pop it under the broiler for a minute to get it bubbly and golden, but watch it like a hawk! Finish with a generous sprinkle of fresh parsley, because fresh herbs just make everything look and taste brighter. Serve it up hot and enjoy that satisfying, hearty goodness. It’s truly a comfort meal!

# Notes:

01 - Always drain the fat from the ground beef after browning; it makes a cleaner, less greasy sauce.
02 - Leftovers store well for 3-4 days in the fridge; reheat gently on the stove to keep the sauce smooth.
03 - No broccoli? Cauliflower florets are a fantastic low-carb swap and work just as beautifully.
04 - A sprinkle of crispy fried onions (if not strict keto) adds a lovely texture and flavor contrast.

# Equipment Needed:

01 - Large skillet (cast iron preferred)
02 - spatula
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 35g
Total Carbohydrate: 8g
Protein: 28g

Back