High Protein Grilled Cheese Burger

Serves 1
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Directions

  1. 1Make 10 3oz patties using 96/4 beef.
  2. 2Make 10 3oz patties using 96/4 beef.
  3. 3Make 10 3oz patties using 96/4 beef.
  4. 4Season with salt and pepper.
  5. 5Season with salt and pepper.
  6. 6Season with salt and pepper.
  7. 7Grill the burgers at high heat to an internal temperature of 135 or higher and set to the side.
  8. 8Grill the burgers at high heat to an internal temperature of 135 or higher and set to the side.
  9. 9Grill the burgers at high heat to an internal temperature of 135 or higher and set to the side.
  10. 10Make the in-n-out sauce by combining 50g of light mayo, 10g of mustard, 15g of light ketchup, paprika, a tablespoon of relish, and white vinegar.
  11. 11Make the in-n-out sauce by combining 50g of light mayo, 10g of mustard, 15g of light ketchup, paprika, a tablespoon of relish, and white vinegar.
  12. 12Make the in-n-out sauce by combining 50g of light mayo, 10g of mustard, 15g of light ketchup, paprika, a tablespoon of relish, and white vinegar.
  13. 13Refrigerate for safekeeping.
  14. 14Refrigerate for safekeeping.
  15. 15Refrigerate for safekeeping.
  16. 16Slice lettuce, tomato and white onion.
  17. 17Slice lettuce, tomato and white onion.
  18. 18Slice lettuce, tomato and white onion.
  19. 19Place an upside-down bun on the grill.
  20. 20Place an upside-down bun on the grill.
  21. 21Place an upside-down bun on the grill.
  22. 22Add about a tablespoon of sauce.
  23. 23Add about a tablespoon of sauce.
  24. 24Add about a tablespoon of sauce.
  25. 25Add two 3oz patties, two cheese slices, some sauteed onion, and then press it down.
  26. 26Add two 3oz patties, two cheese slices, some sauteed onion, and then press it down.
  27. 27Add two 3oz patties, two cheese slices, some sauteed onion, and then press it down.

Ingredients

  • beef
  • beef
  • beef
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 50 g light mayo
  • 50 g light mayo
  • 50 g light mayo
  • 10 g mustard
  • 10 g mustard
  • 10 g mustard
  • 15 g light ketchup
  • 15 g light ketchup
  • 15 g light ketchup
  • paprika
  • paprika
  • paprika
  • Tbsp relish
  • Tbsp relish
  • Tbsp relish
  • white vinegar
  • white vinegar
  • white vinegar
  • lettuce
  • lettuce
  • lettuce
  • tomatoes
  • tomatoes
  • tomatoes
  • white onion
  • white onion
  • white onion
  • 2 cheese slices
  • 2 cheese slices
  • 2 cheese slices

Equipment

grill pressbowlknife

Tips

  • Vegetables are optional.
  • Refrigerate in-n-out sauce for safe keeping.