Double Cheeseburger But Healthy

Thinly slice one sweet onion (1) and in a medium sautee pan set over medium high heat, add a very light drizzle of olive oil (1 tsp). Add onions (1), season to taste with salt, while constantly stirring until slightly softened and brown.

For the Cuban style burger sauce, start by adding tomato paste (¼ cup) to a medium mixing bowl followed by cumin (1 tsp), garlic powder (1 Tbsp), coriander powder (1 tsp), vinegar (1 Tbsp), and water (¾ cup). Season to taste with salt and whisk together until homogenous.

Heat a griddle or large cast iron pan over medium high heat, and once hot, lightly grease with cooking spray and place your burger ball (1 ½ lb) onto the heated surface. Using a burger press or spatula, flatten the burger ball as wide as possible. The lean meat will shrink while cooking. Optionally use parchment paper between the meat and spatula to avoid sticking.

Season with salt and pepper to taste and cook for 1 minute before flipping. Immediately drizzle a light layer of Cuban style burger sauce over the patty. Cook for 30 seconds and top patty with 1 slice. Repeat this process with a second patty.

To assemble, evenly sauce the bottom and top of a toasted bun, add pickle chips followed by two burger patties (2), and sauteed onions (¼). Top with bun.