Ingredients:

  • 1.5 lbs lean ground beef (85% lean)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 whole grain buns (100g each)
  • 4 slices low-sodium Swiss or Sharp Cheddar cheese (40g each)
  • 1 cup fresh arugula or romaine lettuce
  • 1 large beefsteak tomato, sliced
  • 1/2 cup red onion, thinly sliced

Instructions:

  1. In a large bowl, gently combine the lean ground beef with salt, pepper, garlic powder, and onion powder. Mix lightly until just combined to avoid overworking the meat.
  2. Divide the beef into 4 equal portions and shape into discs roughly 1 inch thick. Press a thumb-sized indent into the center of each patty to prevent bulging during cooking.
  3. Heat a cast iron skillet or grill to medium-high heat. Add patties and sear for 3–4 minutes without moving them to develop a mahogany crust.
  4. Flip the patties and cook for another 3–4 minutes.
  5. During the final minute of cooking, place a slice of cheese on each patty and cover with a lid for 30 seconds to melt.
  6. Remove from heat when the internal temperature reaches 160°F (71°C) and assemble on whole grain buns with lettuce, tomato, and onion.