12 Best Healthy Hamburger Recipes for Weight Loss



3. Asian-Inspired Tuna Burger With Wasabi Mayo

Asian tuna burgers with wasabi mayo

A firm, meaty fish like tuna is prime picking for the burger treatment, and we love making tuna burgers for a protein-packed meal. All it takes is a quick pulse in the food processor or even just a bit of fine chopping. Either way, make sure the fish is very cold, which keep the proteins from binding into tough lumps. The resulting ground tuna is ready to be formed into patties and dressed up in dozens of different ways. (If tuna isn’t your fish of choice, salmon works every bit as well.)

Plus, when topped with a spicy wasabi mayo, you’ll get a burger that brings the heat in every bite. This is far from the basic burger you might be used to!

NUTRITION: 330 calories, 11 g fat (2 g saturated), 460 mg sodium



1 lb fresh tuna
4 scallions, minced
1 tsp minced fresh ginger
1 Tbsp low-sodium soy sauce
1 tsp toasted sesame oil
Canola oil, for grilling
2 Tbsp olive oil mayonnaise
1⁄2 Tbsp prepared wasabi (from powder or in premade paste)
4 whole-wheat sesame buns, split and lightly toasted
1 cup sliced cucumber, lightly salted
2 cups mixed baby greens


  1. Chop the tuna into 1⁄2″ cubes, then place in the freezer for 10 minutes to firm up (this will make grinding easier).
  2. Working in batches if necessary, pulse the tuna in a food processor to the consistency of ground beef. (Be sure not to overdo it; you only want to pulse it enough so that you can form patties.)
  3. Transfer to a mixing bowl, and mix in the scallions, ginger, soy sauce, and sesame oil. Form into four equal patties.
  4. Place in the fridge for at least 10 minutes before grilling to firm up.
  5. Preheat a well-oiled grill or grill pan.
  6. When hot, add the patties and cook for 2 to 3 minutes a side until browned on the outside, but still medium rare in the center.
  7. Flip and handle carefully, as these burgers are more delicate than beef burgers.
  8. Mix the mayo with the wasabi, then spread evenly onto the bun tops.
  9. Line the bottoms with cucumber and greens, top with the burgers, then crown with the bun tops.


4. Jalapeño Cheeseburger

Jalapeno cheeseburger

Americans have always been hamburger crazy, but never more so than now, as celebrity chefs rush to open burger outlets and mega-chains continue to expand their menus of tricked-out patties, piling them high with crazy, ridiculous, oversized toppings. However, you can now put those burgers down and make your own healthier version of a towering burger at home. This jalapeño cheeseburger recipe packs a bite for you spice lovers, while still staying lean thanks to a few smart swaps (like using lean sirloin and olive oil mayonnaise), which cut calories dramatically. This is a restaurant-worthy burger you can actually perfect right in your own kitchen.

NUTRITION: 360 calories, 14 g fat (6 g saturated), 840 mg sodium



2 Tbsp ketchup
2 Tbsp relish
1 Tbsp olive oil mayonnaise
Salt and black pepper
1 lb ground sirloin
1 cup shredded Pepper Jack cheese
1 cup caramelized onions
1⁄4 cup pickled jalapeños
4 potato buns, split


  1. Combine the ketchup, relish, and mayo in a mixing bowl. Season with a pinch of salt and pepper and set aside.
  2. Preheat a grill, grill pan, or cast-iron skillet.
  3. Combine the ground sirloin with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and mix gently.
  4. Without overworking the meat, form into four patties until the beef just comes together.
  5. When the grill or skillet is hot (if using a skillet, add a touch of oil), add the patties.
  6. Cook on the first side for 5 to 6 minutes, until a nice crust develops.
  7. Flip and immediately top with the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the burgers are firm but still yielding to the touch.
  8. Remove the burgers.
  9. While the grill or pan is hot, toast the buns.
  10. Slather the bottom buns with the reserved spread, then top each with a burger, caramelized onions, and pickled jalapeños.
  11. Crown with the bun tops and serve.