RecipesDinner
Dinner
Double Stack Protein Burger
Two seared lean-beef patties stacked with melting cheese, tangy sauce and pickles in a soft bun. The drive-thru double, built at home on 5 percent mince so the protein number does some real work.
- Serves
- 2
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
Programs: Muscle Gain, Maintenance
Per serving
- Calories
- 948kcal
- Protein
- 78.1g
- Carbs
- 63.1g
- Fat
- 42g
- Fibre
- 5.6g
01
Ingredients
For 2 servings · MetricUS
- **For the patties**
- 500gBeef mince, 5% fatone pack
- 1Eggbinder
- 2 tbspPlain flourbinder
- 1 tspOnion granules
- 1 tspGarlic puree
- 1 tspSmoked paprika
- ¼ tspChilli powderfor a gentle warmth
- ½ tspDried thyme
- ½ tspDried oregano
- ½ tspSalt
- ¼ tspBlack pepper
- 1 tspOil
- **For the sauce**
- 3 tbspGreek yoghurt, 2%
- 1 tbspTomato ketchup
- 1 tspYellow mustard
- 1 tspPickle brinefrom the jar
- **To build**
- 4 slicesLight cheddarone per patty
- 2Burger buns
- 6 slicesPickles
- 2 leavesLettuce
- 4 slicesTomato
- 4 ringsRed onionthin
- **For the patties**
- 1 lbLean ground beef, 93/7one pack
- 1Eggbinder
- 2 tbspAll-purpose flourbinder
- 1 tspOnion powder
- 1 tspGarlic paste
- 1 tspSmoked paprika
- ¼ tspChili powderfor a gentle warmth
- ½ tspDried thyme
- ½ tspDried oregano
- ½ tspSalt
- ¼ tspBlack pepper
- 1 tspOil
- **For the sauce**
- 3 tbspGreek yogurt, 2%
- 1 tbspKetchup
- 1 tspYellow mustard
- 1 tspPickle brinefrom the jar
- **To build**
- 4 slicesReduced-fat American cheeseone per patty
- 2Hamburger buns
- 6 slicesDill pickle chips
- 2 leavesLettuce
- 4 slicesTomato
- 4 ringsRed onionthin
02
Method
Make the patty meat.
Tip the mince into a bowl.
Add the egg, flour, onion granules, garlic puree, smoked paprika, chilli powder, thyme, oregano, salt and pepper.
Mix thoroughly with your hands until the seasoning is even and the mince starts to hold together.
This bind keeps the thin patties juicy and stops them falling apart in the pan.
Form the patties.
Divide into four equal balls and press each into a thin, wide patty a little larger than your buns.
They shrink as they cook.
If you want to get ahead, stack the raw formed patties between squares of parchment and freeze for up to 1 month.
Make the sauce.
Stir the yoghurt, ketchup, mustard and pickle brine together in a small bowl.
Set the sauce aside.
Cooking.
Heat the oil in a large pan or griddle over medium-high.
Lay the patties in and sear for 2 to 3 minutes until a deep crust forms.
Flip each patty, lay a slice of cheese on top, and cook another 2 minutes until the cheese slumps and the meat is cooked through.
Warm the buns.
Warm the cut buns in the pan for 30 seconds while the patties rest.
Assembly and serving.
Spread sauce on both bun halves.
Stack two cheese-topped patties per base, then pile on pickles, lettuce, tomato and red onion.
Crown with the lid.
For a lighter build, skip the bun and wrap each double stack in two large crisp lettuce leaves.