Hey guys,
I'm new to this forum - thought I'd start by posting a recipe I made today.
I was craving a burger and have been meaning to try making an In-N-Out protein style burger ever since I visited LA last July and had one of their amazing burgers. Not sure of any fast food places in Sydney that do burgers like this, so had to do it alone. I'm currently on a paleo style high protein diet to cut fat - so this recipe is great for that.
In-n-Out Protein style burger
Ingredients
- 200g lean beef mince (as little fat and high grade as possible - shop for 'heart smart' mince at woolies, or coles '5 star mince')
- mixed spices (anything you like, I use salt, pepper, all spice, cayenne pepper and dried rosemary)
- finely chopped parsley, 1 tablespoon
- American mustard, two tablespoons
- whole egg
- onion, grated (tablespoon)
- half an onion, cut into thin rings
- large ice berg lettuce leaf
- tomato, sliced thick
- cucumber, sliced thin
- bacon (optional)
- butter pickles
Method:
1) Start by getting your onion rings in a pan to caramelize – to do this, put them over a low heat for about 15mins stirring occasionally with a tablespoon of butter and a sprinkle of salt. Once they have softened, add a tea spoon of brown sugar (optional) and a splash of balsamic vinegar. Increase the heat slightly stirring regularly, until brown and very soft.
2) Make your beef patties – combine the mince with the grated onion, spices, chopped parsley and mix thoroughly with your hands. Add the egg and continue to thoroughly mix with your hands. Form into 100g balls and place on grill over a medium heat, that has been greased with unsalted butter. Flatten mince balls with a spatula to form a 'patty'. Add a tablespoon of mustard to each patty and when one side has cooked, turn onto mustard side to allow it to cook through. You can add more mustard to the other side and turn again if you wish. Be careful when you are turning the patties - very lean mince isn't great for burger patties - hence the whole egg to hold it together and the well greased grill.
3) Crisp up your bacon (in the same pan as the beef)
4) Assemble burger in a large lettuce leaf – you might need two leaves to a burger to wrap it all the way around. Put the slice of tomato at the bottom, add the first patty, layer with caramelized onions, add the second patty, add pickes, cucumber and bacon (in that order) on top of the second patty.
5) Wrap and enjoy
Notes:
- No cheese in this recipe – you can melt a slice of American cheese over your meat patty after both sides have grilled if your diet permits
- You get a solid 200g of red meat out of this and a whole egg - so it's a good protein hit
- You can add baby spinach and rocket if you wish - sandwich it between the two hot patties with the onion so it softens from the heat.
- Eat any remaining vegetables that didn't end up in your burger.
I'm new to this forum - thought I'd start by posting a recipe I made today.
I was craving a burger and have been meaning to try making an In-N-Out protein style burger ever since I visited LA last July and had one of their amazing burgers. Not sure of any fast food places in Sydney that do burgers like this, so had to do it alone. I'm currently on a paleo style high protein diet to cut fat - so this recipe is great for that.
In-n-Out Protein style burger
Ingredients
- 200g lean beef mince (as little fat and high grade as possible - shop for 'heart smart' mince at woolies, or coles '5 star mince')
- mixed spices (anything you like, I use salt, pepper, all spice, cayenne pepper and dried rosemary)
- finely chopped parsley, 1 tablespoon
- American mustard, two tablespoons
- whole egg
- onion, grated (tablespoon)
- half an onion, cut into thin rings
- large ice berg lettuce leaf
- tomato, sliced thick
- cucumber, sliced thin
- bacon (optional)
- butter pickles
Method:
1) Start by getting your onion rings in a pan to caramelize – to do this, put them over a low heat for about 15mins stirring occasionally with a tablespoon of butter and a sprinkle of salt. Once they have softened, add a tea spoon of brown sugar (optional) and a splash of balsamic vinegar. Increase the heat slightly stirring regularly, until brown and very soft.
2) Make your beef patties – combine the mince with the grated onion, spices, chopped parsley and mix thoroughly with your hands. Add the egg and continue to thoroughly mix with your hands. Form into 100g balls and place on grill over a medium heat, that has been greased with unsalted butter. Flatten mince balls with a spatula to form a 'patty'. Add a tablespoon of mustard to each patty and when one side has cooked, turn onto mustard side to allow it to cook through. You can add more mustard to the other side and turn again if you wish. Be careful when you are turning the patties - very lean mince isn't great for burger patties - hence the whole egg to hold it together and the well greased grill.
3) Crisp up your bacon (in the same pan as the beef)
4) Assemble burger in a large lettuce leaf – you might need two leaves to a burger to wrap it all the way around. Put the slice of tomato at the bottom, add the first patty, layer with caramelized onions, add the second patty, add pickes, cucumber and bacon (in that order) on top of the second patty.
5) Wrap and enjoy
Notes:
- No cheese in this recipe – you can melt a slice of American cheese over your meat patty after both sides have grilled if your diet permits
- You get a solid 200g of red meat out of this and a whole egg - so it's a good protein hit
- You can add baby spinach and rocket if you wish - sandwich it between the two hot patties with the onion so it softens from the heat.
- Eat any remaining vegetables that didn't end up in your burger.
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