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Dinner

BBQ Bacon Cheeseburger

A lean beef patty topped with crisp bacon, melting cheese and a smoky barbecue sauce built on Greek yoghurt. The Friday-night burger, answered at home instead of the drive-thru.

Serves
3
Prep
15min
Cook
12min
Total
27min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar

BBQ Bacon Cheeseburger

Per serving

Calories
744kcal
Protein
62g
Carbs
48.4g
Fat
32.5g
Fibre
2.1g

01

Ingredients

Measurements

For 3 servings · MetricUS

  • 500glean beef mince, 5% fatone pack
  • 1egg
  • 30gplain flour2 to 3 tbsp
  • 1 tsponion granules
  • 1 tspgarlic pureeor 2 cloves, crushed
  • 1 tspsmoked paprika
  • ½ tspchilli powder
  • ½ tspdried thyme
  • ½ tspdried oregano
  • salt and black pepperto taste
  • 2 tspneutral oil, for the pan
  • 100gGreek yoghurt, 2%half a small tub
  • 40gbarbecue saucea smoky one
  • 15glight mayonnaise
  • ½ tspsmoked paprika
  • 6 rasherslean bacon medallionstwo per burger
  • 3seeded or high-protein burger bunsor large lettuce leaves to wrap
  • 3 sliceslight cheddarone per burger
  • 60glittle gem lettuce, shreddedhalf a head
  • ½small red onion, thinly sliced
  • 1 lbextra-lean ground beef, 95/5one pack
  • 1egg
  • 3 tbspall-purpose flour
  • 1 tsponion powder
  • 1 tspgarlic pureeor 2 cloves, crushed
  • 1 tspsmoked paprika
  • ½ tspchili powder
  • ½ tspdried thyme
  • ½ tspdried oregano
  • salt and black pepperto taste
  • 2 tspneutral oil, for the pan
  • 1/3 cupGreek yogurt, 2%
  • 3 tbspbarbecue saucea smoky one
  • 1 tbsplight mayonnaise
  • ½ tspsmoked paprika
  • 6 slicescenter-cut bacontwo per burger
  • 3seeded or high-protein burger bunsor large lettuce leaves to wrap
  • 3 slicesreduced-fat cheddarone per burger
  • 1 cupshredded lettuce
  • ½small red onion, thinly sliced

02

Method

  1. Make the sauce.

    Stir the Greek yoghurt, barbecue sauce, mayonnaise and smoked paprika together in a small bowl.

    Taste, season with a little salt and black pepper, and chill until needed.

  2. Make the patty meat.

    Put the mince, egg, flour, onion granules, garlic puree, smoked paprika, chilli powder, thyme, oregano, salt and black pepper in a large bowl.

    Mix thoroughly with your hands for a minute or two, until the mixture tightens and holds together.

  3. Form the patties.

    Divide into three equal portions and shape each into a patty a little wider than your buns, as they tighten as they cook.

    Press a shallow dip into the centre of each so they stay flat.

  4. Batching.

    To batch, stack the raw patties between squares of parchment, bag them, and freeze at this point for up to 1 month.

    Cook from frozen with a few extra minutes per side, or defrost fully first.

  5. Cook the bacon.

    Cook the bacon medallions in a dry frying pan over a medium-high heat for 2 to 3 minutes each side, until crisp.

    Lift out and keep warm.

  6. Cooking.

    Add the oil to the same pan.

    Cook the patties over a medium-high heat for 4 to 5 minutes on each side, until browned and cooked through with no pink in the middle.

    Lay a slice of light cheddar over each patty for the last minute and let it melt.

    Toast the buns cut side down in the pan while the cheese melts.

  7. Assembly and serving.

    Spread the smoky sauce on both cut sides of each bun.

    Build with lettuce and red onion on the base, then the patty with its cheese, then two bacon medallions, and close.

    For a lower-carb burger, wrap the stack in large lettuce leaves instead of a bun.

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