The cheeseburger here is the beef, the bacon and the cheddar. There are no pickles, lettuce or onions, and no bread.
The sauce is made in the skillet the beef browned in: butter and garlic, then milk and cream cheese, then most of the cheddar with smoked paprika for colour.
How to Make It
Beef browned to 160°F and drained
Brown the ground beef in a large skillet until it reaches 160°F, then drain off the excess fat.
Tortellini cooked and drained
Cook the tortellini according to the package directions and drain.
Garlic butter, milk, cream cheese and cheddar
Melt the butter in the skillet and cook the garlic for 30 seconds. Add the milk and cream cheese and stir until smooth, then melt in 1 cup of the cheddar with the smoked paprika.
Beef, bacon and tortellini folded in, cheddar melted on top
Fold in the beef, bacon and tortellini. Scatter the remaining cheddar over the top, cover briefly to melt it, and finish with parsley.
Why This Recipe Works
- Cream cheese melted into the milk gives the sauce body before the cheddar goes in, which helps it stay smooth.
- Smoked paprika deepens the orange of the cheddar and adds a faint smokiness alongside the bacon.
- Refrigerated tortellini cook in minutes, so the beef and sauce set the pace of the recipe.
- Holding back half a cup of cheddar for the top gives a melted layer over the finished skillet.
What Goes Into the Skillet, and When
The skillet is used twice: first for the beef, then for the sauce everything is folded into.
First
1 lb ground beef
Browned to 160°F, drained, and set aside.
Meanwhile
18 oz cheese tortellini, in a separate pot
Cooked by the package directions and drained.
Sauce base
1 tbsp butter, 2 cloves garlic, 1 cup milk, 4 oz cream cheese
Garlic for 30 seconds, then stirred smooth.
Cheese
1 cup sharp cheddar and 1/2 tsp smoked paprika
Melted into the sauce.
Fold
The beef, 6 slices crisp chopped bacon and the tortellini
Remaining 1/2 cup cheddar on top, covered briefly, parsley to finish.
Success Tips
- Drain the beef well so the sauce is not greasy.
- Add the cheddar a handful at a time and let each melt before the next.
- Fold gently once the tortellini are in so they do not split.
Ingredient Notes
- Refrigerated cheese tortellini
- An 18-ounce package, cooked by its own package timing.
- Cream cheese
- Four ounces, stirred into the milk until there are no lumps before any cheddar goes in.
- Sharp cheddar
- A cup and a half: one cup in the sauce and half a cup melted over the top.
Storage and Reheating
Refrigerate
Refrigerate leftovers within 2 hours. The sauce thickens in the fridge; stir in a little milk as it reheats.
Frequently Asked Questions
Can I add pickles or onion?
This recipe keeps to beef, bacon and cheddar with no burger toppings or bun.
How do I know the beef is cooked?
It should have no pink left and read 160°F on an instant-read thermometer before you drain it.
Serving Ideas
Serve straight from the skillet with a wooden spoon, making sure each portion gets bacon, beef and some of the melted cheddar from the top.
