Name: Bacon Cheeseburger Cups
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3/4 lb cooked extra lean ground beef; 4 slices cooked low point bacon (crumbled); 3 Tbsp ketchup; 3 Tbsp mustard (I used a honey dijon); 1/4 cup bread crumbs; 1/2 cup diced onion; 2/3 cup light shredded cheese; 24 wonton wrappers or 9 egg roll wrappers (I used egg roll wrappers as I didn't have wontons)

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Another bacon cheeseburger meal… but let’s face it, what’s not to love about bacon cheeseburgers!! 😉 These crispy crunchy and delicious cupcakes are easy to make and a great family meal everyone can enjoy. At only 4 Points each they are definitely weight watcher approved. 🙂

If you missed the last one, the Bacon Cheeseburger Pasta Casserole is the fork-and-plate version. These cheeseburger wonton cups are the pick-up-and-eat version. A wonton wrapper pressed into a muffin tin bakes into a crisp little shell, and inside is everything you want from a bacon cheeseburger: seasoned beef, crumbled bacon, onion, ketchup, mustard and melted cheese.

The whole batch is ready in about 35 minutes. Two or three make a dinner. One makes a very good snack.

six baked bacon cheeseburger cups on a white plate, the wonton edges browned and crisp with melted cheese and bacon on top

Why you’ll love these cheeseburger cups

A wonton shell instead of a bun or biscuit. Most cheeseburger cups start with a tube of biscuit dough. One thin wrapper does the same job here, bakes up crisp, and is a big part of why these land at 4 Points.
All the burger flavor in one bite. Ketchup and mustard are mixed right into the beef, so every forkful tastes like a dressed burger, not plain meat.
Kids eat them without a fuss. Small, handheld, cheesy and bacon topped. There is nothing here to negotiate over.
Extra lean beef and light cheese. The lighter swaps are built in, so you get a full cup of filling and it still fits the day.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 12

Serving Size: 1 cup

4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

3/4 lb cooked extra lean ground beef
4 slices cooked low point bacon, crumbled
3 Tbsp ketchup
3 Tbsp mustard (I used a honey dijon)
1/4 cup bread crumbs
1/2 cup diced onion
2/3 cup light shredded cheese
24 wonton wrappers, or 9 egg roll wrappers cut into quarters

glass bowl of cooked ground beef, crumbled bacon, diced onion, shredded cheese, bread crumbs and ketchup before mixing for cheeseburger cups

The wrappers are the whole idea. Wonton wrappers are the easy option: one in the bottom of each cup and one on top. I did not have any the day I made these cheeseburger cupcakes, so I cut egg roll wrappers into four squares and used two overlapping on the bottom and one on top. Both work. The egg roll squares are a little sturdier and give you the pointed edges in the photos.

Extra lean beef matters more than usual because there is nowhere for the fat to go. Cook it first and drain it well. Wet beef makes a soft bottom.

Low point bacon means a center cut or turkey bacon. Cook it crisp so it crumbles instead of bending. Half goes into the filling and half goes on top.

Honey dijon adds a little sweetness against the ketchup. Plain yellow mustard gives you a more classic drive-thru flavor. Either is fine.

The bread crumbs soak up the ketchup and mustard so the filling holds together in the cup instead of sliding around.

How to make bacon cheeseburger cups

Cook the beef and bacon separately on the stove top and drain the fat. Crumble the bacon.
Preheat the oven to 350°F and spray a 12-hole muffin tin.
Line the cups. Press 1 wonton wrapper into each muffin cup. If using egg roll wrappers, cut each into 4 pieces and press 2 pieces into each cup, overlapping each other.

egg roll wrapper squares pressed into a sprayed muffin tin, two overlapping pieces in each cup

Mix the filling. In a bowl, combine the cooked beef, the cheese (leaving a little aside to sprinkle on top), ketchup, mustard, bread crumbs, half the bacon and the onion. Mix well.
First layer. Spoon some of the mixture onto the wrapper in each cup.

first layer of the bacon cheeseburger filling spooned onto the wrappers in the muffin tin

Second wrapper. Place another wonton wrapper on top and lightly push down. If using egg roll wrappers, lay one of your squares on top and push down.

a second wrapper square pressed down over the meat layer in each muffin cup

Top them off. Add the remaining meat mixture, then sprinkle with the remaining cheese and bacon.

unbaked cheeseburger cups in the muffin tin topped with the rest of the meat mixture, shredded cheese and bacon pieces

Bake for 15 minutes. Let the cups cool in the tin for a few minutes, then lift them out and serve.

Tips and substitutions

Do not overfill. The wrapper edges need to stand above the filling to crisp. Level the first layer and keep the top layer to a rounded spoonful.
Watch the edges. Wonton wrappers go from golden to dark quickly. Check at 12 minutes if your oven runs hot.
Dice the onion small. Big pieces stay crunchy and raw in 15 minutes. Small pieces soften into the beef.
Swap the meat. Extra lean ground turkey or chicken works the same way. Season it a little more, since it is milder than beef.
Add a pickle. A slice of dill pickle on top after baking is the closest these get to a real burger. Chopped pickles in the filling work too.

Any swap changes the Points, so run the new version through the app before you count it.

Storing and reheating

Leftover cheeseburger cups keep in an airtight container in the fridge for three to four days. The wrapper softens in the fridge, so reheat them in a 350°F oven or an air fryer for a few minutes until the edges crisp back up. The microwave leaves the shell soft.

Baked wonton cups freeze well. Cool completely, freeze in a single layer, then bag them and reheat from frozen in the oven.

close-up of one baked bacon cheeseburger cup on a wooden board showing crisp golden wonton points, ground beef, onion, melted cheese and bacon

These are the kind of cheeseburger bites that get made on a Tuesday for dinner and then again on the weekend for a game. If you are building a week of meals the whole family will actually eat, there are plenty more in our Weight Watchers dinner recipes.

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