Healthy High Protein Cheeseburger
ID: 02da86ee...
A delicious, macro-friendly, and high-protein double cheeseburger that is lower in calories without sacrificing flavor. It features a custom low-calorie burger sauce and lean beef patties prepared to remain juicy.
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🍳 Cooking Flow
Whisk light mayo, yellow mustard, Sriracha, salt, and pepper to create the burger sauce. → Slice pickles lengthwise and use a mandoline to thinly slice onions, then rinse onions in cold water. → Measure and roll the lean ground beef into eight 3-ounce balls. → Dry-toast the burger buns over medium heat without butter. → Smash the beef balls on a hot griddle, season, flip early to maintain juiciness, add cheese, stack, and assemble.
Cooking Steps
Brief Cooking Order
Whisk light mayo, yellow mustard, Sriracha, salt, and pepper to create the burger sauce. → Slice pickles lengthwise and use a mandoline to thinly slice onions, then rinse onions in cold water. → Measure and roll the lean ground beef into eight 3-ounce balls. → Dry-toast the burger buns over medium heat without butter. → Smash the beef balls on a hot griddle, season, flip early to maintain juiciness, add cheese, stack, and assemble.
Introduction
A delicious, macro-friendly, and high-protein double cheeseburger that is lower in calories without sacrificing flavor. It features a custom low-calorie burger sauce and lean beef patties prepared to remain juicy.
Step 1
Combine light mayonnaise, yellow mustard, Sriracha, salt, and freshly cracked black pepper in a small bowl. Whisk until homogeneous to make the low-calorie burger sauce.
Step 2
Slice small pickles lengthwise into strips slightly under 1/4 inch thick for even coverage on the burger.
Step 3
Cut the top off a yellow onion, peel the first layer, and use a mandoline to slice it paper-thin into consistent rings.
Step 4
Wash the sliced onions in a container with cold water, rinse lightly, and drain. This removes the aggressive sulfur flavor, leaving them crisper and cleaner in taste.
Step 5
Portion the 96% lean ground beef into eight 3 oz balls using a kitchen scale for accuracy.
Ingredients List
Important Notes
Rinsing yellow onions in cold water removes the sharp, harsh sulfur taste, giving them a much cleaner flavor and crispier texture.
Since 96% lean beef lacks fat, it dries out very quickly. To keep the patties juicy, flip them earlier than a typical high-fat smash burger, prioritizing juiciness over a heavy crust.
Press the patties about 25% wider than the buns because lean beef shrinks significantly on the griddle.
Toasting the buns dry (without butter) is an easy way to save calories while still getting a pleasant, crispy texture.
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