Makes 2 Servings
Macros: 506 Cal, Fat 26g, Carbs 27g, Fibre 3g, Protein 42g
283 grams Extra Lean Ground Beef
Sea Salt & Black Pepper (to taste)
57 grams Cheddar Cheese (sliced)
113 grams Whole Wheat Hamburger Buns
1/2 Tomato (medium, sliced)
1/8 head Green Lettuce (leaves pulled apart)
Use your hands to form the ground beef into one-inch-thick patties, about five ounces (140 grams) each. Gently form a depression in the middle of each burger patty. Season both sides with salt and pepper.
Grill the burgers over high heat for three to four minutes per side, or until your desired doneness is reached. Add the cheese on top and toast your hamburger buns about one minute before your burgers are finished cooking. Let the burgers rest for one minute.
Assemble your burger patties in the hamburger buns with the sliced tomato and lettuce. Enjoy as is or add your condiments of choice. Enjoy!
Leftovers Refrigerate the cooked burger patties in an airtight container for up to three days. Assemble when ready to serve.
Serving Size: One serving equals one cheeseburger.
Dairy-Free: Use vegan cheese instead of cheddar cheese, or omit completely.
More Flavour: Use ground chuck and/or sirloin. Add garlic, onions, Worcestershire sauce, and your choice of spices to the beef mixture. Add sliced red onion, sautéed mushrooms, pickles, or bacon to your burger.
No Hamburger Bun: Use portobello mushrooms caps, lettuce wraps or serve over a bed of mixed greens.
Hamburger Bun: One hamburger bun is approximately 2 ounces (56 grams).