RecipesDinner
Dinner
The Big MHE Burger
Lean beef bound tight and seasoned hard, cooked to a proper char under a slice of melting cheddar and a tangy gherkin sauce. The house burger built to freeze raw, so a real one is ten minutes away on any weeknight.
- Serves
- 3
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 666kcal
- Protein
- 52.7g
- Carbs
- 43.6g
- Fat
- 30.2g
- Fibre
- 2g
01
Ingredients
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 tspcayenne pepper or chilli powder
- ½ tspdried thyme
- ½ tspdried oregano
- salt and black pepperto taste
- 2 tspneutral oil, for the pan
- 120gGreek yoghurt, 2%half a small tub
- 20glight mayonnaise
- 1 tsptomato ketchup
- 1gherkin, finely choppedfrom a jar
- 3seeded or high-protein burger bunsor large lettuce leaves to wrap
- 3 sliceslight cheddarone per burger
- 60glittle gem lettuce, shreddedhalf a head
- ½small onion, thinly sliced
- gherkin slices to fillfrom a jar
- 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 tspcayenne pepper or chili powder
- ½ tspdried thyme
- ½ tspdried oregano
- salt and black pepperto taste
- 2 tspneutral oil, for the pan
- ½ cupGreek yogurt, 2%
- 2 tbsplight mayonnaise
- 1 tsptomato ketchup
- 1dill pickle, finely choppedfrom a jar
- 3seeded or high-protein burger bunsor large lettuce leaves to wrap
- 3 slicesreduced-fat cheddarone per burger
- 1 cupshredded lettuce
- ½small onion, thinly sliced
- dill pickle slices to fillfrom a jar
02
Method
Make the sauce.
Stir the Greek yoghurt, mayonnaise, ketchup and chopped gherkin together in a small bowl.
Season with a little salt and black pepper and chill until needed.
Make the patty meat.
Put the mince, egg, flour, onion granules, garlic puree, smoked paprika, cayenne, 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.
Form the patties.
Divide into three equal portions and shape each into a patty a little wider than your buns, as they tighten when they cook.
Press a shallow dip into the centre of each so they stay flat.
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.
Cooking.
Heat the oil in a large frying pan or griddle over a medium-high heat.
Cook the patties 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.
Assembly and serving.
Spread sauce on both cut sides of each bun.
Build with lettuce and onion on the base, then the patty, then pickle slices, and close.
For a lower-carb burger, wrap the patty in large lettuce leaves instead of a bun.