12 Best Healthy Hamburger Recipes for Weight Loss



11. Copycat Big Mac

Healthy bigger better big mac

We’re big fans of the Big Mac (after all, it was on the cover of the first Eat This, Not That! book)—or at least the general principle behind it. The thin patties, the layer of American cheese, the special sauce—all of it comes together in a way that makes this burger a convincing icon of the American fast-food establishment. But no one can say the Big Mac is exactly a healthy meal. That’s where we come in! There are two main issues with the Big Mac recipe as it stands: The quality of the ingredients is subpar, and the middle bun is absolutely superfluous. We replace the mystery meat with lean ground sirloin, sear it in a cast-iron skillet until beautifully browned, then bring the classic ingredients together inside a single, squishy sesame seed bun.

NUTRITION: 380 calories, 15 g fat (5 g saturated), 760 mg sodium



2 Tbsp olive-oil mayonnaise
1 Tbsp mustard
1 Tbsp ketchup
1 Tbsp grated onion
1 Tbsp sweet pickle relish
1 tsp Worcestershire sauce
1 lb ground sirloin
Salt and black pepper to taste
4 slices American cheese
8 dill pickle slices
1⁄2 cup minced yellow onion
4 sesame seed buns, lightly toasted
1 cup shredded iceberg lettuce


To make the special sauce, in a mixing bowl, combine the mayonnaise, mustard, ketchup, grated onion, relish, and Worcestershire.

  1. Form the beef into 8 even balls.
  2. Use your hands or a spatula to flatten the balls into thin patties on a cutting board.
  3. Preheat a large cast-iron skillet over medium-high heat.
  4. Season the patties on both sides with salt and black pepper.
  5. When very hot, add 4 of the patties to the skillet.
  6. Cook for about 1 minute, until a brown crust develops.
  7. Flip, cover 2 of the patties with a slice of cheese and continue cooking for 60 to 90 seconds longer, until the bottoms also have a crust.
  8. Top each cheeseburger with 2 pickles and a handful of minced onion.
  9. Stack the naked burgers on top of the cheeseburgers and remove to a cutting board.
  10. Repeat with the remaining 4 patties.
  11. Spread the bun bottoms with a generous amount of special sauce and top with shredded lettuce.
  12. Place the burgers on the buns, top with the bun tops, and serve.


12. Breakfast Veggie Burger

plant based california veggie burger with egg

Why limit yourself to only breakfast foods for your first meal of the day? Frozen or refrigerated pre-made vegetable burgers are a convenient solution to breakfast, lunch, and dinner, especially if you’re trying to find satisfying and filling plant-based meals.

When choosing a frozen veggie burger, always take a look at the ingredients. Field Roast has a solid burger option that’s made from barley, carrots, celery, and mushrooms, and it has 25 grams of protein. This burger doesn’t rely on a grill to make it good, either. All you need is a cast-iron skillet to impart some of that seared texture and flavor you love in a burger.

Go bunless (and low-carb) by nestling your veggie patty on a thick and juicy tomato slice instead of bread, and then serve it alongside onions and avocado. You can also top your breakfast with a runny sunny-side-up egg for a savory flavor. With a runny yolk, you can skip condiments, too. Opting for a quality animal product like an egg instead of processed sauces with added sugars goes a long way when you’re trying to eat clean. For an extra green crunch, you can even sprinkle this California-inspired burger with sprouts.

Topped with an egg, this veggie burger is ideal for breakfast, and it’s packed with enough plant-based protein from the veggie burger and the avocado to also be a lunch and dinner option, too.



1 Field Roast veggie burger patty
1 thick slice tomato
3 thin slices red onion
1/4 avocado, sliced
1 tsp canola oil
1 large egg
Freshly ground black pepper
Fresh parsley


  1. Heat a cast-iron skillet over medium heat. Cook the patty on each side for about 3 minutes until browned. Place the tomato slice on a plate, and top it with sliced onion and the veggie patty.
  2. Heat oil in a non-stick skillet over medium-low heat. Gently crack the egg into the skillet. Cook low and slow until the white is completely set, about 3 to 5 minutes.
  3. Top the burger with the egg. Add black pepper and parsley. Serve with avocado on the side.