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Macros 1 Burger: 546 (487)cals, 44C, 25F, 36
9 buns (brioche works best)
1.1 kg extra lean ground beef 95/5
18 slices American cheese (60 calories each)
300-350g onions
50g oil
Sauce:
60g light mayo
60g ketchup (zero added sugar)
30g mustard
salt
OPTIONAL:
1g garlic powder
First, form 18 meatballs weighing 60 g each. Heat a pan over medium-high heat and add 4 g of oil. Add one meatball at a time. Place a piece of parchment paper on top and gently press it down with a spatula and something heavy, like an oil bottle, to form a flat patty. Sprinkle with salt, then fry for 1 minute before flipping. Fry for another minute, remove from the pan, and repeat with the remaining meat.
Next, add 16 g of oil to the pan over medium heat. Add all the sliced onions along with a generous pinch of salt. Stir-fry for about 15 minutes, adding a splash of water every 5 minutes, until the onions are brown and caramelized. Remove from the pan.
Toast the buns quickly in the pan with a little oil over medium heat. One minute is enough. Remove from the pan and immediately place 1 slice of cheese on each bun half (2 slices per burger).
Mix all the sauce ingredients, transfer to a squeeze bottle, and refrigerate. The sauce will keep for up to 2 weeks.
To assemble, place the bottom bun on a piece of parchment paper. Add one patty, a spoonful of onions, another patty, and then the top bun. Wrap the burger in parchment paper and then in aluminum foil. Repeat with all 9 burgers and store them in the freezer for up to 3 months.
To reheat:
Option 1: Defrost in the fridge for 12 hours, then microwave on high for 1 minute.
Option 2: Microwave directly from frozen at 50% power for 4–5 minutes, flipping the burger every 90 seconds.
After microwaving, add sauce and optional toppings like tomato and lettuce. Done!
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