Really? A cheeseburger?

I don’t know about the rest of you but I really miss a good cheeseburger. I’m not even talking about those rubbish burgers you get from greasy fast food chains, I’m talking about a really juicy burger. The kind you get from that annual family barbecue or, dare I say it, Gourmet Burger Kitchen.

But how on earth can you eat a juicy burger on a diet, especially a cheeseburger?!

I would love to say I created the perfect cheeseburger recipe, but unfortunately are always one step ahead of me and have created a recipe available here. One day I’ll be creating my own recipes for everyone but, for now, have one from the professionals.

The recipe does involve grilling the burger, but why not try it barbecued?

Brie and caramelised onion burgers (serves 6)



2 tablespoons olive oil

1 large onion, thinly sliced

1/2 teaspoon salt

2 tablespoons butter

226g mushrooms, sliced

900g ground beef

1/2 teaspoon salt

1/2 teaspoon ground pepper

125g brie cheese, sliced into small pieces


  1. Pre-heat the grill to a medium heat.
  2. Heat the olive oil in a large frying pan and cook the onions with pinch of salt for 5 minutes until they are both soft, and caramel brown in colour. Don’t let them get crispy!
  3. Place the onions on a plate for later and keep the pan handy for cooking mushrooms.
  4. For the burgers, put the beef, salt and pepper in a large bowl.
  5. Mix by hand to combine well and then divide into 6 even portions.
  6. Take half of each portion and form into a thin patty.
  7. Top each thin patty with some of the brie and onions, then top with the other half, placing the second patty on top of the cheese and onions, to form your burger!
  8. Place the burgers under a preheated grill and cook each side for 4-5 minutes.
  9. While the burgers are grilling, cook the mushrooms in a little butter which takes 2-3 minutes.
  10. Once the burgers are cooked remove them from grill.
  11. Layer mushrooms and onions over the cooked burgers and serve with a side salad.

Per serving

432 calories; 29.5g fat; 6g saturated fat; 5.5g carbohydrate; 42g protein

I used extra lean mince beef in the burgers to reduce the fat content – the recipe doesn’t specify whether you should do this or not but I assumed it best to. Of course (I assume) the nutritional information is for the burgers and mushrooms and don’t include whether you serve it in a bun, but serving it with a bit of salad certainly does no harm! (Unless, like me, you choose to add balsamic glaze to the salad and then you know you are a naughty diabetic).

If you don’t like brie then swap this with a different kind of cheese – cheddar (find the lowest fat content you can) works really well too.

I highly recommend making batches of homemade tomato ketchup too, with no sugar, so that you can indulge in a bit on the side! Simply onions, chopped tomatoes (if in season – if not then use tinned) and a little garlic in a pan and leave on a low heat. Such a good alternative to shop bought ketchups which are ridiculously high in sugar.

Happy cooking!

Henrietta x

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