High-Protein
Our cleanest dirty burger
35 minutes
Easy
8 Servings
The good ol’ fashioned beef burger has a reputation for being a trashy fast food – but do it properly and you can elevate it into a dish with substantial nutritional benefits that will make you think again.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
The good ol’ fashioned beef burger has a reputation for being a trashy fast food – but do it properly and you can elevate it into a dish with substantial nutritional benefits.
When beef is freshly ground by yourself or a local butcher, the salt-soluble proteins want to ‘grab’ back together. This means you need no fillers or binding agents and your patty can be pure beef with a smattering of spices. Get grass-fed beef for extra nutrition points.
It will contain around 100mg of omega 3s – that’s nowhere near, say, a salmon steak, but it’s a good place to start for those who don’t like fish. Use our tomato fondue mixed with mayonnaise as a ketchup alternative to elevate both taste and nutrition profile.
Either grind your own beef or buy fresh from your local butcher
Mix the beef with the 1 tsp spice mix - ensure even distribution; stand in the fridge for one hour
Divide the beef into 8 x 125g/4.5oz patties circa 1cm thick, hand press, make a thumb print in the middle of each one to stop doming when it cooks. Then let rest for 1 hour in the fridge.
Lightly fry in a hot pan with no fat for 2-3 mins per side. Add a slice of cheese and finish under a grill for 1min.
Split the burger buns and evenly distribute salad of your preference
Mix the mayonnaise with ketchup or our tomato fondue base to create a sauce
Serve immediately
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Ingredients
1kg/35oz prime beef cuts with around 15% visible lean fat
Spice mix (0.5tsp sea salt, 0.5tsp smoked paprika, 0.5tsp garlic powder, 0.5tsp white pepper)
1/2 Romaine lettuce
2 large tomatoes
1/2 red onion
8 brioche buns
8 slices Monterrey Jack cheese
mayonnaise and mustard to taste
2 tbsp of our tomato fondue base
Nutrition Per Serving
Calories
540
Fats
28G
Carbs
41G
Protein
30G
Method
The good ol’ fashioned beef burger has a reputation for being a trashy fast food – but do it properly and you can elevate it into a dish with substantial nutritional benefits.
When beef is freshly ground by yourself or a local butcher, the salt-soluble proteins want to ‘grab’ back together. This means you need no fillers or binding agents and your patty can be pure beef with a smattering of spices. Get grass-fed beef for extra nutrition points.
It will contain around 100mg of omega 3s – that’s nowhere near, say, a salmon steak, but it’s a good place to start for those who don’t like fish. Use our tomato fondue mixed with mayonnaise as a ketchup alternative to elevate both taste and nutrition profile.
Either grind your own beef or buy fresh from your local butcher
Mix the beef with the 1 tsp spice mix - ensure even distribution; stand in the fridge for one hour
Divide the beef into 8 x 125g/4.5oz patties circa 1cm thick, hand press, make a thumb print in the middle of each one to stop doming when it cooks. Then let rest for 1 hour in the fridge.
Lightly fry in a hot pan with no fat for 2-3 mins per side. Add a slice of cheese and finish under a grill for 1min.
Split the burger buns and evenly distribute salad of your preference
Mix the mayonnaise with ketchup or our tomato fondue base to create a sauce
Serve immediately
