Juicy but lean burger

Juicy but lean burger

I really enjoy a burger and I like to make my own with lean beef, but if you don’t treat it as you would a steak your burger pattie is going to be dry.

It’s time to reveal my secrets to making a juicy but lean burger.

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

218 g extra lean beef mince
40 g halloumi
1/4 tsp dried thyme
1/4 tsp dried sage
1/4 tsp smoked paprika
46 g spring onion
6 g extra virgin olive oil
60 g avocado, cut into chunks
50 g iceberg lettuce, finely chopped
50 g rocket
60 g carrot, grated or spiralised
salt and pepper


  • Place the mince into a bowl along with the smoked paprika, dried thyme and sage along with a little salt and pepper.
  • Take a few minutes to mix the herbs and seasoning into the mince before shaping the burger pattie.
  • Try to make the pattie very thin, this will ensure that it doesn’t take long to cook so you won’t lose too much moisture during cooking.  This will mean that your pattie is quite large but that’s not a problem!
  • Put a frying pan onto a medium heat and add the pattie when the pan is warm.
  • Cook each side for approximately 3 minutes and when both sides have cooked for the allotted time, check that the burger is cooked to your liking, before removing it from the heat and placing it on a warmed plate to rest for a few minutes, like you would do with a steak.
  • Put the frying pan back onto the heat along with the oil, then add the halloumi and spring onion.
  • When both sides of the halloumi are golden brown remove the pan from the heat.
  • Arrange the iceberg lettuce, rocket and carrot onto the plate.  Sprinkle the avocado around the leaves before topping the iceberg with the burger pattie and halloumi.
  • Remember you’ve used no oil to cook your burger pattie and it should be lovely and juicy!

Recipe Notes

  • I like to use beef mince with less than 5% fat per 100g.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook and dry out.
  • Burger patties are great batch prepared with the seasoning and frozen for another day!

Nella Foulds
Nella Foulds

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