High Protein Big Mac by @veryhungrygreek

15 min

2 servings

🥩

250 g

Beef mince, 5%

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧀

80 g

Light cheese slices

🥬

80 g

Iceberg lettuce

🧅

10 g

White onion

🥒

25 g

Gherkin

🍞

160 g

Brioche buns

🥚

45 ml

Light mayo

🍅

15 ml

Tomato ketchup

🧄

0.5 g

Garlic granules

🌶️

0.5 g

Paprika

🥒

1.3 ml

Gherkin juice

  1. Dice
    • white onion
    • gherkin
    • iceberg lettuce

    Finely dice 10 g white onion and slice 1 gherkin. Shred 80 g iceberg lettuce if it is not already sliced.

  2. Mix
    • light mayo
    • garlic granules
    • Gherkin

    Mix 3 tbsp light mayo, 1 tbsp tomato ketchup, garlic granules, paprika, and gherkin juice in a bowl. Set the burger sauce aside.

  3. Divide
    • 5% lean beef mince

    Divide 250 g beef mince into 4 equal portions. Roll each portion into a compact ball.

  4. Spray
    • cooking oil spray
    • 5% lean beef mince

    Spray the large frying pan with cooking oil spray and heat it over medium-high heat. Place the 4 beef balls in the hot pan.

  5. Press
    • 5% lean beef mince

    Cover one beef ball with parchment paper and press it firmly with a spatula into a thin patty. Repeat with the remaining 3 beef balls.

  6. Season
    • salt
    • 5% lean beef mince

    Season all patties with salt and black pepper. Fry for 2 to 3 minutes until deeply browned underneath.

  7. Flip
    • 5% lean beef mince
    • light cheese slices

    Flip the patties and place 1 light cheese slice on each patty. Fry for 1 to 2 minutes, until the cheese melts and the beef is cooked through.

  8. Layer
    • brioche burger buns

    Carefully split each of the 2 brioche burger buns horizontally to create 4 bun layers. Arrange 2 layers per burger.

  9. Spread
    • brioche burger buns
    • light mayo
    • Iceberg lettuce

    Spread the prepared burger sauce over the bun layers and add lettuce, diced onion, sliced gherkin, and 2 cheesy patties to each burger. Serve immediately.

High Protein Big Mac by @veryhungrygreek

15 min

2 servings

🥩

250 g

Beef mince, 5%

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🧀

80 g

Light cheese slices

🥬

80 g

Iceberg lettuce

🧅

10 g

White onion

🥒

25 g

Gherkin

🍞

160 g

Brioche buns

🥚

45 ml

Light mayo

🍅

15 ml

Tomato ketchup

🧄

0.5 g

Garlic granules

🌶️

0.5 g

Paprika

🥒

1.3 ml

Gherkin juice

Preparation Steps

  1. Step 1/9

    Finely dice 10 g white onion and slice 1 gherkin. Shred 80 g iceberg lettuce if it is not already sliced.

    🧅white onion
    🥒gherkin
    🥬iceberg lettuce
    🔪knife
    🪵cutting board

  2. Step 2/9

    Mix 3 tbsp light mayo, 1 tbsp tomato ketchup, garlic granules, paprika, and gherkin juice in a bowl. Set the burger sauce aside.

    🥚light mayo
    🍅tomato ketchup
    🧄garlic granules
    🌶️paprika
    🥒gherkin juice
    🥣mixing bowl
    🥄measuring spoon

  3. Step 3/9

    Divide 250 g beef mince into 4 equal portions. Roll each portion into a compact ball.

    🥩5% lean beef mince

  4. Step 4/9

    Spray the large frying pan with cooking oil spray and heat it over medium-high heat. Place the 4 beef balls in the hot pan.

    🫗cooking oil spray
    🥩5% lean beef mince
    🍳large frying pan

  5. Step 5/9

    Cover one beef ball with parchment paper and press it firmly with a spatula into a thin patty. Repeat with the remaining 3 beef balls.

    🥩5% lean beef mince
    📜parchment paper
    🥄spatula

  6. Step 6/9

    Season all patties with salt and black pepper. Fry for 2 to 3 minutes until deeply browned underneath.

    🧂salt
    ⚫black pepper
    🥩5% lean beef mince
    🍳large frying pan

  7. Step 7/9

    Flip the patties and place 1 light cheese slice on each patty. Fry for 1 to 2 minutes, until the cheese melts and the beef is cooked through.

    🥩5% lean beef mince
    🧀light cheese slices
    🍳large frying pan
    🥄spatula

  8. Step 8/9

    Carefully split each of the 2 brioche burger buns horizontally to create 4 bun layers. Arrange 2 layers per burger.

    🍞brioche burger buns
    🔪knife
    🪵cutting board

  9. Step 9/9

    Spread the prepared burger sauce over the bun layers and add lettuce, diced onion, sliced gherkin, and 2 cheesy patties to each burger. Serve immediately.

    🍞brioche burger buns
    🥚light mayo
    🍅tomato ketchup
    🧄garlic granules
    🌶️paprika
    🥒gherkin juice
    🥬iceberg lettuce
    🧅white onion
    🥒gherkin
    🥩5% lean beef mince
    🧀light cheese slices

Composition

Ingredients

Types

Seasoning, Dairy, Vegetables, Pickled vegetables, Condiment, Pickling liquid

Ingredients

Beef mince, 5%, Salt, Pepper, Light cheese slices, Iceberg lettuce, White onion, Gherkin, Brioche buns, Light mayo, Tomato ketchup, Garlic granules, Paprika, Gherkin juice

Notes

Salt (a good pinch), Pepper (a good pinch), Light cheese slices (or cheddar for more flavour), Iceberg lettuce (sliced), White onion (finely diced), Gherkin (sliced), Light mayo (for the Big Mac sauce), Tomato ketchup (for the Big Mac sauce), Garlic granules (for the Big Mac sauce), Paprika (for the Big Mac sauce), Gherkin juice (for the Big Mac sauce)

Allergens

Milk

Dietetics

Dietary regimen

High protein

Calories

432 kcal

Macro nutrients

Protein: 40g, Fat: 15g, Carbohydrates: 34g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 950mg, Iron: 4.2mg, Calcium: 220mg, Potassium: 550mg

Vitamins

Vitamin A: 120µg, Vitamin C: 5mg, Vitamin B12: 2.1µg, Vitamin K: 35µg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

large frying pan, spatula, mixing bowl, knife, cutting board, parchment paper, measuring spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight meal, Lunch

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Tender, Crisp, Creamy, Soft

Flavors

Savory, Tangy, Salty, Smoky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave cooked beef out longer than 2 hours,Serve immediately for best texture), fridge : 2 days (Store cooked patties and sauce separately in airtight containers,Keep salad and buns separate to prevent sogginess,Reheat patties until piping hot before eating), freezer : 90 days (Freeze cooked patties without buns, lettuce, sauce, or pickles,Use freezer-safe airtight packaging,Thaw in the fridge before reheating)