Ingredients:

  • 1.5 lbs (680g) 80/20 Ground Chuck or Angus beef
  • 1 tsp (6g) Kosher salt
  • ½ tsp (3g) Cracked black pepper
  • ½ tsp (3g) Garlic powder
  • 1 tbsp (15ml) Avocado oil
  • 4 Whole grain burger buns
  • 4 slices (110g) Sharp cheddar cheese
  • 1 cup (150g) Shredded romaine lettuce
  • 1 medium (110g) Sliced beefsteak tomato
  • ½ small (60g) Red onion, thinly sliced
  • 2 tbsp (30g) Low-sugar ketchup or mustard

Instructions:

  1. Divide the beef into 4 equal portions (approx. 6 oz / 170g each). Gently form them into discs about ¾ inch thick and use your thumb to create a slight indentation in the center of each patty.
  2. Heat the avocado oil in a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers.
  3. Season the exterior of the patties generously with salt, pepper, and garlic powder.
  4. Place patties in the pan and sear for 3–4 minutes per side without pressing down, until a dark brown crust forms.
  5. During the last minute of cooking, place a slice of cheese on each patty and cover the pan with a lid for 30 seconds to melt.
  6. Remove the burgers from the pan and let them rest on a plate for 3 minutes to allow juices to redistribute.
  7. Toast the buns until golden and assemble the burgers with romaine lettuce, sliced tomato, red onion, and low-sugar ketchup or mustard.