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Recipe: Our cleanest dirty burger

Dumbbell icon High Protein
35 minutes


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.

  1. Either grind your own beef or buy fresh from your local butcher
  2. Mix the beef with the 1 tsp spice mix – ensure even distribution; stand in the fridge for one hour
  3. 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.
  4. 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.
  5. Split the burger buns and evenly distribute salad of your preference
  6. Mix the mayonnaise with ketchup or our tomato fondue base to create a sauce
  7. Serve immediately
Oven fresh burgers
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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
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Making burgers

540 kcal
28g fats
41g carbs
30g protein

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