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A high-protein, macro-friendly version of a classic smash burger using 95/5 lean beef and a low-calorie custom sauce. It provides all the flavor of a traditional burger while being suitable for a weight loss diet.
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Portion lean beef and heat a cast iron pan. → Smash the beef patties flat in the hot pan and season. → Flip the patties, glaze with A1/Worcestershire mix, and add cheese. → Mix the low-calorie smash sauce ingredients. → Assemble on a toasted bun with caramelized onions.
Portion lean beef and heat a cast iron pan. → Smash the beef patties flat in the hot pan and season. → Flip the patties, glaze with A1/Worcestershire mix, and add cheese. → Mix the low-calorie smash sauce ingredients. → Assemble on a toasted bun with caramelized onions.
A high-protein, macro-friendly version of a classic smash burger using 95/5 lean beef and a low-calorie custom sauce. It provides all the flavor of a traditional burger while being suitable for a weight loss diet.
Portion the 95/5 lean ground beef into two balls, approximately 1/3 lb each.
Heat a cast iron or stainless steel pan until it is extremely hot, then apply a very light spray of oil.
In a small bowl, mix the A1 sauce and Worcestershire sauce together to create a moisture-adding glaze.
Place a beef ball in the center of the pan, cover with a piece of parchment paper, and smash it flat using a burger press.
Season the patty generously with salt and black pepper while it sears.
Using 95/5 lean beef is essential for keeping the calorie count low while maintaining high protein.
Parchment paper is used during the smashing process to prevent the meat from sticking to the press.
The A1 and Worcestershire glaze helps prevent the lean meat from tasting dry.
Light mayo or Greek yogurt serves as a lower-calorie base for the burger sauce compared to regular mayo.
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