High-Protein Burger with 87g Protein

Steps

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1. 1
   Weigh out 300g of extra-lean ground beef into four 75g portions, rolling each into a meatball shape. Press the scale's zero button between each portion.
   ▶ ≈0:14
2. 2
   Cut four rectangular pieces of parchment paper to use for forming the patties.
   ▶ ≈0:48
3. 3
   Prepare four slices of American cheese.
   ▶ ≈1:00
4. 4
   Make the sauce: Dice 50g of dill pickles into very small pieces. In a glass, combine 15g light mayonnaise, 10g zero added sugar ketchup, 5g mustard, a couple dashes of garlic powder, and a pinch of salt. Stir well, then add the diced pickles.
   ▶ ≈1:14
5. 5
   Dice a yellow onion (about 50g) into fine pieces.
   ▶ ≈2:20
6. 6
   Heat a pan over medium heat, add 3g oil and the diced onions with a pinch of salt. Stir continuously, adding a splash of water every 1–2 minutes. After about 7 minutes, the onions will be caramelized; remove from the pan.
   ▶ ≈2:32
7. 7
   Toast the brioche bun in the same pan for about 60 seconds, turning occasionally to prevent burning. Remove once lightly toasted.
   ▶ ≈3:04
8. 8
   Add another 3g of oil to the pan. Using the parchment paper, place each meatball into the pan and press it flat with a spatula and a heavy object (such as a bottle of olive oil) to form a patty. Repeat with all four meatballs.
   ▶ ≈3:17
9. 9
   Season all patties generously with salt, then add 4g of mustard to each patty.
   ▶ ≈3:42
10. 10
    Cook for about 90 seconds, then flip all patties. Place one slice of American cheese on each patty. Cover the pan for about 30 seconds to melt the cheese with the steam.
    ▶ ≈3:49
11. 11
    Assemble the burger: Place the bottom bun on a plate, spread the sauce, add sliced tomatoes and shredded lettuce, layer the four cheesy patties, top with the caramelized onions, and cover with the toasted top bun.
    ▶ ≈4:09