Servings: 4   |  Prep: 15 mins  |  Cook: 10 mins

Nutritional information: (average serve)

  • Calories: 256
  • Protein: 34g
  • Carbs: 4g
  • Fat total: 10g Saturated fat: 3g


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


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.


  • 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.