EBT-Friendly: 80% of ingredients

Made by Zach

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Assembly Time: 30 minutes

This Cheeseburger & Fries recipe turns lean ground beef, crispy air-fried potatoes, melty cheese, and a macro-friendly Big Mac-style sauce into a high-protein meal that still tastes like classic comfort food.

Ingredients:

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For the Burger Patties

•   16 oz 96/4 lean ground beef
•   sea salt
•   garlic powder
•   yellow mustard
•   splash chicken bone broth

 

For the Burgers

•   3 brioche buns
•   60 g 28 cal big mac sauce (per burger)
•   3 slices 2% American cheese
•   iceburg lettuce
•   pickles (diced)
•   red onion (diced)

 

For the Fries

•   750 g russet potatoes
•   4 g cooking spray
•   sea salt
•   garlic powder

 

For the Low Cal Big Mac Sauce

•   170 g plain non fat Greek yogurt
•   113 g 2% cottage cheese
•   65 g sugar free ketchup
•   25 g Dijon mustard
•   20 g pickle juice (from jar)
•   4 g nutritional yeast
•   2 g paprika
•   1 g sea salt
•   1 g black pepper

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Wash and dry the russet potatoes, then cut them into evenly sized fries.
2. Air fry the fries at 400°F for 18–20 minutes.
3. While the fries cook, keep the lean ground beef cold and form it into 3 equal patties.
4. Add the burger patties to a pan over medium-high heat. Season the tops with sea salt, garlic powder, and a little yellow mustard.
5. Cook until browning starts to come up the sides.
6. Flip the patties, then immediately add a splash of chicken bone broth and cover for 1–2 minutes to keep them juicy.
7. Add one slice of 2% American cheese to each patty, then remove from the pan.
8. Once the fries are done, toss them in a bowl with cooking spray, sea salt, and garlic powder.
9. Build each burger with a brioche bun, Big Mac sauce, cheeseburger patty, iceberg lettuce, diced pickles, and diced red onion.
10. Serve each burger with 1/3 of the fries and enjoy.