12 Best Healthy Hamburger Recipes for Weight Loss



7. Smashed A.1. Swiss Burger

A1 swiss burger

The United States is flush with quirky regional burgers, from the pastrami-topped burgers of Utah to the butter burgers of Wisconsin. Our favorite is the Midwestern smashed burger, which involves using a spatula to thwack a ball of ground beef into a thin patty while it cooks in a cast-iron skillet. This style of burger maximizes crust development and helps the beef retain a ton of juiciness. Try it once, and you may never go back to bulky grilled burgers again.

Plus, because you only need a cast-iron skillet and a spatula, you can make these burgers year-round, without having to lug out your grill every time you’re in the mood for a burger.

NUTRITION: 340 calories, 15 g fat (5 g saturated), 580 mg sodium



1⁄2 Tbsp canola oil, plus more for the burgers
1  medium yellow onion, sliced
2  cups sliced white or cremini mushrooms
Salt and black pepper to taste
1 lb ground sirloin
4 slices reduced-fat Swiss cheese
4 potato buns, split and lightly toasted
4 Tbsp A.1. Steak Sauce


  1. Heat the oil in a large skillet or sauté pan over medium-low heat.
  2. Add the onion and cook for 3 to 4 minutes, until soft and translucent.
  3. Add the mushrooms and cook for 6 to 7 minutes, until the mushrooms and onions are browned and caramelized.
  4. Season with salt and pepper and remove from the heat.
  5. Heat a light film of oil in a large cast-iron skillet over medium-high heat. Form the sirloin into four loosely packed 1-inch balls, being careful not to overwork the meat.
  6. Season all over with salt and a bit of black pepper.
  7. Add to the pan and cook for a minute or two, then place a spatula on top of each patty and press down to flatten the meat into a burger about 1⁄3″ thick.
  8. Cook for about 2 minutes, until a nice crust develops.
  9. Flip, using the spatula to scrape the burger free if necessary.
  10. Top with cheese and cook for 2 to 3 minutes more, until the meat is cooked through.
  11. Place the burgers on the toasted buns, then top with the mushrooms and onions. Finish by drizzling a tablespoon of A.1. on each.


8. Chicken Burger With Sun-Dried Tomato Aioli

Chicken burger with sundried tomato aolia

It’s true: alternative burgers nearly always lead you astray when you’re dining out at a restaurant. Chicken burgers, turkey burgers, and yes, even veggie burgers tend to be every bit as unhealthy as their beefy counterpart. But that doesn’t mean you have to ignore your burger craving. Instead, you just have to get a little creative—and it’s super easy to do.

We’ve gone ahead and helped you out by reinventing the chicken burger, using a lean grind of meat and a hugely flavorful—but surprisingly low-calorie—spiked mayo to deliver on the promise of a truly healthy burger you can happily indulge in.

NUTRITION: 330 calories, 14 g fat (3 g saturated), 730 mg sodium



2 Tbsp olive oil mayonnaise
2 Tbsp chopped sun-dried tomatoes
Juice of 1⁄2 lemon
2 cloves garlic, finely minced
1 tsp chopped fresh rosemary
Salt and black pepper
1 lb lean ground chicken
4 whole-wheat or potato buns (or even English muffins), split
2 cups arugula, baby spinach, or mixed greens


  1. In a mixing bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, and rosemary. Season with a pinch of salt and black pepper. Set the aioli aside.
  2. Preheat a grill, grill pan, or cast-iron skillet.
  3. Combine the ground chicken with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper and mix gently.
  4. Without overworking the meat, form into four patties until the chicken just comes together.
  5. When the grill or skillet is hot (if using a skillet, add a touch of oil), add the burgers.
  6. Cook on the first side for 5 to 6 minutes, until a nice crust develops.
  7. Flip and cook for another 3 to 4 minutes, until the burgers are firm but ever so slightly yielding to the touch and cooked through.
  8. Remove the burgers. While the grill or pan is hot, toast the buns.
  9. Layer the bottom buns with the arugula, top each with a burger, then slather the aioli over the top of each.
  10. Crown with the bun tops and serve.