There is just something about biting into a classic burger: the ooey-gooey cheese, drippy sauce, and the crunch of the toasty bun. Now, there’s a time and a place for lettuce-wrapped, perhaps a substitution for grilled chicken, but sometimes it needs to be an ordinary cheeseburger wrapped in gluten. (Okay, full disclosure, I did use turkey for this recipe, but still.) Given how delicious this recipe is, you are never going to believe that this is a macro-friendly dinner. But it is.
Patties and Caramelized Onions Ingredients:
- Ground turkey (I use organic Fulton Farms*), or lean ground beef
- Garlic powder
- White onion, sliced thin
- Olive oil spray
Burger Sauce Ingredients:
- Non-fat Greek yogurt
- Pickle juice
- Sweet relish (or dill if you hate it!)
- Honey mustard (feel free to use yellow mustard instead)
- Brioche hamburger bun
- Burger sauce
- Cooked turkey burger
- Thin slice of cheddar
- Caramelized onions
- A piece of bacon, cooked
- Tomato slices
- Sliced pickles
How To Make a Bacon Cheeseburger with Secret Sauce:
Weigh meat into 4 oz balls and place them all on a plate or sheet pan. By the way, if you are looking for an excellent food scale, the My Weigh KD-8000 scale is the way to go. I’ve had mine for years and only have had to replace the batteries a handful of times. It can handle my big pots and weigh out little toppings for things like my nightly shake.
Once you have your meat portioned out, season the meat liberally with a thick pinch of kosher salt, a good sprinkle of garlic powder, and a few cracks of pepper. I go heavy on salt and garlic here. You’ve always got the tomato and lettuce to mellow it out later! Ha. Bland ground turkey is BLEH. I used the organic Fulton Farms 93/7 lean ground turkey from Costco which is labeled at just 4.5 fat/4 oz. It’s my favorite, but it still needs plenty of seasoning. Don’t skimp. Macro meals should not taste like health food. They are meant to be satisfying and delicious.
Then, heat a heavy-bottomed pan to high heat. I love using my HUGE cast iron so I can fit several burgers at once. Next, spray your pan with a light mist of avocado oil spray and let it get nice and hot.
Standing next to your stove, pick up a ball and carefully smash it as flat as you can in your hands. Then throw it in the pan to sizzle, seasoned-side down. Repeat the process with as many burgers as can fit. Season the uncooked tops while they cook for about two to three minutes, then flip. If you are adding cheese, slap it on top and cook the other side for a couple of minutes.
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Time to Make The Toppings
To caramelize the onions, just add sliced onion to a hot pan, and spray with a mist of olive oil spray. Don’t forget to sprinkle with kosher salt because not only is it delicious, but it helps break down the onions. Let your onions cook hot for a minute or two and then turn it down to medium heat. The onions should cook for 15-20 minutes at medium heat. Stir them occasionally until they are soft and sweet. If I’m in a hurry, I just cook hotter for more charred or grilled onions. They’re still good!
Sauce, Sauce, Baby
Make the sauce by simply stirring together your Greek yogurt (reduced-fat mayo is great too, containing just a few more fat macros), pickle juice, relish, honey mustard, and ketchup. If you hate sweet relish or just only want to buy one jar of pickles, you can use dill relish or finely chop pickles! I just love the sweet factor of sweet relish. I also love honey mustard and always have it on hand. If you aren’t a fan, feel free to use yellow mustard instead. Both the relish and honey mustard add or take away 1 carb, so I say just go with your preference. Once you mix up the secret sauce, set it aside.
I love this bacon cheeseburger on a brioche bun. FYI, my favorite brioche buns are labeled at 3 fat and 23 carbs, in case you’d like to find a bun with similar or better macros. I also love to get large round Kaizer rolls from the bakery section of the grocery store. To save a few carbs, I slice the bottom very thin and hollow out the top. If you go this route, try and get your bread weight to 46 grams to match the 23 carbs.
Spray buns with olive oil spray and toast on a skillet. Top-bottom bun with 2 Tbsp of the burger sauce, and then build your burger! How delicious is this: a cheesy turkey burger with caramelized onions, bacon, lettuce, tomato, and pickles? Eat immediately! Duh.
This burger is almost like a classic greasy cheeseburger, but not. Haha. It goes without saying that it’s lighter and macro-friendly. Pair it with a simple salad, a side of parmesan carrot fries, or loaded smashed potatoes!
I honestly love a good burger, piled high with toppings. This almost classic bacon cheeseburger tackles the craving but leaves you feeling good. You would probably never have guessed that this is a macro-friendly recipe. If you’re looking for more recipes, check out my cookbooks. They’re full of tasty recipes that have the macros figured out for you before you even start cooking. I also love sharing the new recipes I am trying on Instagram @lillieeatsandtells so come join me there as well!
Bacon Cheeseburger with Secret Sauce
For the patties and the caramelized onions: (serves 4- with leftover caramelized onions for later!)
- 1 lb 93/7 ground turkey (I use organic Fulton Farms*)
- Garlic Powder
- 1 White onion, sliced thin
- Olive oil spray
For the burger sauce: (serves 4)
- 3 Tbsp Non-fat Greek yogurt (45 g)
- 3 Tbsp Pickle juice (45 g)
- 2 Tbsp Sweet relish (30g, or dill if you hate it!)*
- 1/2 Tbsp Honey mustard (7 g, feel free to use yellow mustard instead*)
- 1/2 Tbsp Ketchup (7 g)
For one burger: (serves 1)
- 1 Brioche hamburger bun*
- 2 Tbsp burger sauce (30g)
- 1 Cooked turkey burger
- 1 Thin slice of cheddar (14 g)
- 1 Tbsp Caramelized onions (15 g)
- 1 Piece of bacon, cooked*
- 2-3 Tomato slices (50 g)
- Sliced pickles
- Weigh meat into 4 oz balls and place them all on a plate or sheet pan. Season balls liberally with a thick pinch of kosher salt, a good sprinkle of garlic powder, and a few cracks of pepper. You’ve always got the tomato and lettuce to mellow it out later! Ha. I go heavy on salt and garlic here. Bland ground turkey is BLEH.
- Heat a heavy-bottomed pan to high heat. (I love my HUGE cast iron so I can fit several burgers at once.) Spray with a light mist of avocado oil spray and let it get nice and hot. Standing next to your stove, pick up a ball and carefully smash it as flat as you can in your hands, then throw it in the pan to sizzle, seasoned-side down. Repeat with as many burgers as can fit. Season the uncooked tops while they cook for about two to three minutes, then flip, add sliced cheese if using, and cook the other side for a couple of minutes.
- To caramelize the onions, just add sliced onion to a hot pan, and spray with a mist of olive oil spray and sprinkle with kosher salt. Let it cook hot for a minute or two and then turn it down to medium and cook for 15-20 minutes stirring occasionally until soft and sweet. If I’m in a hurry, I just cook hotter for more of a charred or grilled onion. Still good!
- Make the sauce by simply stirring together your Greek yogurt (reduced fat mayo is great too for just a few more fat if you’d rather), pickle juice, relish, honey mustard, and ketchup. Set aside.
- Spray buns with olive oil spray and toast on a skillet. Top the bottom bun with 2 Tbsp of the burger sauce, then build your burger! Cheesy turkey burger, caramelized onion, bacon, lettuce, tomato, and pickles. Eat immediately! Duh.