Servings: 4 | Prep: 15 mins | Cook: 10 mins
Nutritional information: (average serve)
- Calories: 256
- Protein: 34g
- Carbs: 4g
- Fat total: 10g Saturated fat: 3g
Ingredients:
500g grass-fed extra lean ground beef
1 egg
¾ cup white onions chopped
Kosher salt and freshly ground black pepper to taste
1 tsp smoked paprika
3/4 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
2 teaspoons extra virgin olive oil
Method:
Step 1
Combine all ingredients, except the olive oil, in a large bowl. Mix everything together well.
Step 2
Using your hands divide the mixture into 4-6 burgers.
Step 3
Heat the olive oil in a non-stick grill pan (or simply cook your burger in a BBQ) over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 60°C for medium-rare or 70°C for well-done. Set them aside.
Step 4
To build each burger, top one iceberg lettuce, patty burger, ketchup, two slices of red onions, 2 slices of bacon, 2 slices of tomatoes and top with second iceberg lettuce.
Tips
- Avoid pressing the patties together tightly as you don’t want the patties to be dense.
- Do not over mix the meat as it’ll lead to a dense and tough burger patty.
- Keep the patties cold until ready to grill.
- To store: Keep leftover burger patties in the fridge in an airtight container for up to 5 days.
- To reheat: Reheat the beef burgers on the grill or in the microwave.
- To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.