|fat||30 g (probably less because some cooks off in the grill)|
Nutrition for one 4 oz burger with cheese and pickle.
Does not include lettuce, tomato, or onion (negligible).
|5 lb||ground beef (80% lean 20% fat)|
|1||red onion, chopped|
|2 scoop||whey protein powder|
|2 Tbsp||garlic powder|
|1 tsp||chili powder|
Here, I used powder garlic, but you can use real garlic if you want to. I just happen to have a huge bottle in the cabinet. You don’t have to measure the spices. Just eyeball however much you think taste good. The whey protein acts as a binder like the egg. It will hold your burger together and help hold its shape. The glutamine increases mallard reaction, more browning, more meat flavor.