Low Calorie Cheeseburger
A light yet satisfying cheeseburger that delivers bold flavors without the heavy calories. The creamy yogurt‑red pepper sauce pairs perfectly with a crunchy, tangy slaw, while the lean patty and melty cheese keep the dish indulgent yet guilt‑free.
Recipe by B U R G E R F E C T I O N· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 1 servings.
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Ingredients
- 3 1/2 oz lean mince
- 1 slice cheese slice
- 1 bun bun
- to taste pickles
Sauce
- 7 1/10 oz yoghurt
- 4 oz roasted red pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 splash lime juice
- to taste salt
Slaw
- 0.42 oz red chilli
- 0.28 oz parsley
- 1 2/5 oz cucumber
- 0.71 oz carrot
- 3 2/5 oz red cabbage
- 2 4/5 oz white cabbage
- splash apple cider vinegar
- to taste salt
Instructions
- 11. In a food processor, combine the yoghurt, roasted red pepper, cayenne pepper, paprika, garlic granules, onion granules, lime juice, and a pinch of salt; blend until smooth. Transfer the sauce to a bowl, cover, and refrigerate while you prepare the rest of the burger.
- 22. Finely chop the red chilli and parsley; set aside for the slaw.
- 33. Julienne the cucumber and carrot, then place them in a large mixing bowl.
- 44. Using a mandoline, thinly slice the red and white cabbage; add them to the bowl with the cucumber and carrot.
- 55. Add the chopped chilli, parsley, a splash of apple cider vinegar, and salt to taste to the vegetable mixture. Toss thoroughly and let the slaw rest for a few minutes to develop flavor.
- 66. Lightly toast the bun halves in a dry skillet over medium heat for about 1 minute per side, until golden.
- 77. Shape the lean mince into a patty (about 1 cm thick) using a cookie cutter or your hands; season both sides with salt and pepper.
- 88. Heat a non‑stick skillet over medium‑high heat, add a drizzle of oil, and sear the patty for 2‑3 minutes on the first side. Flip, season the other side, and place the cheese slice on top.
- 99. Cover the skillet with a lid and cook for another 2 minutes, or until the cheese has melted and the patty reaches an internal temperature of 160°F (160°F).
- 1010. Remove the patty from the heat and let it rest for 1 minute.
- 1111. Assemble the burger: spread a generous layer of the chilled yoghurt‑red pepper sauce on the bottom bun, add a mound of slaw, place the cheese‑topped patty, scatter pickles to taste, drizzle a second layer of sauce, and finish with the top bun.
- 1212. Serve immediately while the bun is warm and the patty is juicy.
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Frequently asked questions
- How long does it take to make Low Calorie Cheeseburger?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Low Calorie Cheeseburger recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Low Calorie Cheeseburger recipe come from?
- It was shared by B U R G E R F E C T I O N on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.