Lean cheese burger implosion

Lean cheese burger implosion

I do love a burger and I’m loving exploring new ways to make them.

This recipe is a little different and really works with the courgette shoestring fries AND oven baked broccoli, who knew!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

176 g extra lean beef mince
46 g onion, cut into a 5mm slice and left whole
95 g courgette, cut into shoestring fries
6 g olive oil
39 g cheddar cheese, grated
48 ml sweet chilli sauce
149 g broccoli
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line 2 baking sheets with non stick foil.
  • Arrange your shoestring fries on the sheet and bake until cooked to your liking.
  • Cut the broccoli into florets, arrange them onto your lined baking tray and bake them in the oven for approximately 10-15 minutes.
  • Put a frying pan onto a medium heat add the oil and add your onion slice.
  • Gently cook this on both sides to soften.  It should take a few minutes.
  • Put the mince into a bowl, season to taste and give everything a good mix with your hands.
  • Split the mixture so that you have 2 equal amounts and using damp hands start to flatten one half of the burger mix in the palm of your hand.
  • When the pattie fills your hand add the onion slice into the middle along with half of the cheese and place this onto a chopping board.
  • Flatten the other half of the burger mix and place it on top of the onion slice and start to seal the edges.
  • If there’s a gap your cheese will escape so try to make a good seal.
  • When you’re happy that the burger is ready, pop it onto the same baking sheet as the shoe string fries, bake for approximately 5 minutes and then top is the remaining cheese for it’s final time in the oven.
  • All in all the burger should take around 10-15 minutes to cook as the burger patties should be quite thin.
  • When you’re happy that the burger and fries are cooked, start to plate up.
  • Don’t forget your broccoli and a dollop of sweet chilli sauce.

Recipe Notes

  • Make sure your mince is extra lean, less than 5% of fat per 100g.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Remember, the thicker the burger pattie, the longer they’ll take to cook.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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