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mushroom sprout burger topper
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5 from 2 votes

Mushroom, Bacon, Sprout Recipe

This super easy keto, whole30, paleo blended ground beef, 4 Pepper BurgerFit burger recipe with the Mushroom Sprout Burger Topper made with Koops' Mustard and SunGarden sprouts is a summer favorite!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: lunch, Main Course
Cuisine: American
Keyword: bacon, Gluten-free, keto, mushroom, sprout, whole30
Servings: 4 people
Calories: 166kcal


  • Baking sheet
  • Knife
  • Tongs



  • Preheat your oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Slice the mushrooms and add to the baking sheet.
  • Lay the bacon strips over the mushrooms and cook in the oven for 18-20 minutes, or until it reaches your desired crispiness. Check frequently to be sure bacon doesn't burn.
  • Add the crispy sprouts to the bacon and mushrooms for a few minutes at the end before taking out the bacon and mushrooms.
  • Serve over the BurgerFit burgers and top with Dusseldorf Koops' Mustard.


Calories: 166kcal | Carbohydrates: 2g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 149mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg