My high protein low calorie chicken burger will satiate all your fast food cravings without compromising your calorie budget if you follow these easy instructions for adapting healthier tweaks accurately!

Yes, you are reading it right! This is a chicken burger recipe which can be enjoyed even when you are working hard to lose some extra kilos, but of course occasionally!

My low calorie chicken burger is an absolute winner and you will know why as you patiently read this longest blog I have written till date!

One thing you can trust me with and that is I will never sell or share a popular recipe which does not fit into my own fitness journey just for the sake of its popularity!

The same is true for a regular chicken burger which is undoubtedly the most popular fast food worldwide across all age groups but unfortunately comes loaded with unhealthy saturated fat.

At the same time the quality of satiation that a juicy chicken burger brings to our taste buds with its perfect ratio of meat to bread pairing complemented with crunchy salad & melty mayo is simply incredible!

You cannot kill your desire every time you see someone enjoying a delicious chicken burger while you are even prohibited from touching them!

Well, not any more! You can absolutely enjoy a deliciously juicy chicken burger during your weight loss journey by just adapting to a few healthier alternatives!

I can assure you that once you follow these easy instructions, the end result of this low calorie chicken burger will be unfailingly mind-blowing!

What are the healthier tweaks in my low calorie chicken burger?

Let me break down why I am calling my low calorie chicken burger a healthier alternative than your store-bought ones!

The post My Low Calorie Chicken Burger Recipe | High Protein Chicken Burger with Healthier Tweaks first appeared on Flavor Quotient.

Sonic’s Big Dill Burger Copycat Recipe

Fire up the griddle for this Big Dill Smash Burger—seasoned beef patties, tangy Dilly Ranch mayo, and pickle flavor stacked Sonic copycat style.

WHAT MALCOM USED IN THIS RECIPE

• Killer Hogs Steak Rub

Sonic’s Big Dill Burger Copycat

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• Author: Malcom Reed

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This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.

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Ingredients

For the Smash Burgers:

• 2 lbs 80/20 ground beef (roll into 3oz balls)
• Killer Hogs Steak Rub (or your favorite burger seasoning)
• Slices of American cheese
• Grilling oil
• Hamburger buns
• Shredded lettuce
• Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
• Fried pickle chips (we used Fresh Gourmet Crispy Dillies)

For the Dilly Ranch Mayo:

• 1 cup Blue Plate mayo
• 3 tsp Ranch seasoning (about ½ a packet)
• 1–2 tsp fresh chopped dill
• 2 Tbsp dill pickle juice (from the pickle chip jar)

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Instructions

1. Make the Dilly Ranch Mayo
   1. Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
2. Prep the Beef
   1. Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
3. Smash and Sear
   1. Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
   2. Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
   3. Flip the balls over and smash them hard with a spatula or burger press.
   4. Season with Killer Hogs Steak Rub.
   5. Cook for 2–3 minutes, then flip again.
   6. Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
4. Build the Stack
   1. Stack two patties for each burger.
5. Toast the Buns
   1. Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
6. Assemble the Burger
   1. Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve

This Big Dill Smash Burger recipe is my take on the Sonic favorite—seasoned ground beef smashed on a hot griddle until the edges get crispy, then layered with melted cheese, tangy pickles, and a homemade dill ranch mayo. It’s the ultimate copycat Sonic smash burger, loaded with bold pickle flavor and perfect for anyone who loves a juicy grilled burger with a twist.

Malcom Reed
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The post Sonic’s Big Dill Burger Copycat appeared first on HowToBBBQRight.

Smoked Brisket Bacon Burgers

This ain’t your average backyard burger. We’re talking real deal, smoked low and slow, ground brisket mixed with bacon fat flavor bombs. Stack it high with cheese and toppings — and don’t forget a toasted bun to soak up all that juice.

WHAT MALCOM USED IN THIS RECIPE

• Killer Hogs Steak Rub
• 6″ Red Handled Knife
• Thermoworks Thermapen
• BBQ Gloves
• Disposable BBQ Boards

Smoked Brisket Bacon Burgers

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Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!

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Ingredients

• 16 lb whole packer brisket (untrimmed)
• 2–3 lbs bacon ends & pieces (or thick-cut bacon)
• Killer Hogs Steak Rub (or salt, pepper, garlic)
• Burger buns (toasted)
• Sliced cheese
• Pickles
• Red onion slices
• Lettuce
• Tomato slices
• Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

• ½ cup Blue Plate mayonnaise (or your favorite mayo)

• 1 tablespoon yellow mustard

• ¼ cup sweet pickle relish (juice and all)

• 1 tablespoon freshly grated onion (with juice)

• ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

• ½ teaspoon paprika (for color)

• 1–2 teaspoons red wine vinegar (just a drizzle)

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Instructions

1. Prep the Brisket and Bacon
   1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
   2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
   3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
   4. Chill the meat in the freezer for 20 minutes before grinding.
2. Grind the Meat
   1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
   2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
   3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
3. Form the Burger Patties
   1. Weigh out about 8 oz portions and loosely form into balls.
   2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
   3. Make a slight dimple in the center to prevent the patties from puffing up too much.
4. Season the Burgers
   1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
   2. Remember the bacon adds salt, so don’t overdo it.
5. Fire Up the Smoker
   1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
   2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
   3. Cook to an internal temp of 145°F for a juicy medium finish.
6. Build Your Burger
   1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
   2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
   3. Crown it with the top bun and get ready to lean in.

You could fry up a burger in a pan… or you could do it right and smoke a brisket bacon burger that hits like a steakhouse sandwich on steroids. Get you a cold drink, grab two hands, and get ready to lean in — it’s a juicy one.

Malcom Reed
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The post Smoked Brisket Bacon Burgers appeared first on HowToBBBQRight.

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I've been using cast iron grates from Craycort for about 14 years. In addition to being a fantastic cast-iron grate, the modular design lets you add other components like this griddle, a vegetable wok, or a chicken throne.  Craycort

Getting everything in place.

Make sure you give your cast-iron time to pre-heat. I THOUGHT this was ready to go but when I temp-checked it using my Thermapen IR, it wasn't quite 450°f yet. My sister got me this combo food and surface thermometer and I love it. No more guessing. Thermapen IR [Affiliate Link]

Cooking the chorizo in a skillet that's over 80 years old - a Griswold #5.

Don't you just love the sizzle when you put food onto the griddle and/or grill?

Options are always a nice thing, right?

I like using the Mini-Max over a large Egg because it's often just the two of us and the Mini-Max saves fuel.

The Classic is one of my go-to SPG-type seasonings for the kitchen or grill. Keep an eye out for Mikey and Cowboy Kev on the Eggfest circuit or you can mail order their seasonings: Fire and Smoke The Classic

Mmmmm a pepper jack cheese blanket!

I always look forward to a cheese-draped burger.

These burgers were FANTASTIC. I wouldn't change a thing.

Cheeseburger and Chips (+Others!) I have been cooking some fairly elaborate and involved dishes lately but great food doesn’t need to be complicated. One of my favourite things to eat is a burger so this post is all about Cheeseburger and Chips! Not so many cooks this week and three fairly simple ones. I had […]

The post Cheeseburger and Chips (+Others!) appeared first on KungFuBBQ:.

Korean Pork & Kimchi Burger (+Others!): I am a big fan of Kimchi and have had an idea in my head for a while to use it with a burger, I was going to use a beef burger but the more I thought about it I wanted to make a Korean Pork & Kimchi Burger. […]

The post Korean Pork & Kimchi Burger (+Others!) appeared first on KungFuBBQ:.

[Standard FTC Disclosure] We received no compensation for this post. Any link which may earn us a commission is tagged as [Affiliate Link].

We've been chowing down on mushroom Swiss burgers in the past few weeks. Not that you need a recipe for mushroom Swiss burgers, but I have a basic recipe that I follow for the mushroom topping, and it's easy to prepare one of three ways; sauteed, saucy, or creamy.

I add chopped bacon to my mushroom topping to add a smoky, salty element.

Fun Fungi Facts

Here are some fun facts about mushrooms from Harold McGee's epic On Food and Cooking: The Science and Lore of the Kitchen. [Affiliate Link]

• Mushrooms are natural flavor enhancers. They naturally contain monosodium glutamate, and many also contain guanosine monophosphate. 
• Mushrooms don't have cellulose like plants. Instead, their cell walls are made of chitin which is the same thing as the exoskeletons of crustaceans. 
• Mushrooms produce octenol (an 8-carbon alcohol) and there is more in the gills. Therefore, mature mushrooms that have opened have more gills and more flavor while unopened mushrooms like button mushrooms have less flavor.

Whole Mushrooms vs Pre-Sliced

I prefer to buy whole mushrooms and slice them myself. 

• Mushrooms continue to be quite active for days after being picked. Enzymes continue to develop and store flavor compounds in the gills. 
• If you slice them up before packaging, it disrupts that process and also lets the mushrooms start to dry out. 
• For me, the loss of flavor isn't worth the 30 seconds you save from buying pre-sliced mushrooms. 
• Prep tip:  If you don't have knife skills, you can use an egg slicer to slice your mushrooms instead.

Here's the topping recipe that I use. When you do the sauteed version of this, it's basically mushroom ragout and we've tossed it with pasta or used it as a base for mushroom soup.

We didn't have any frozen fries or tots and the only potatoes I had on hand were these bite-size "ruby sensations" that we bought at Food City. If fries are just bite-sized pieces of fried or roasted potatoes, doesn't that make these.....ROUND FRENCH FRIES!?!?

Mushroom Topping for Mushroom Swiss Burgers

Cook time: 00 hrs. 15 mins.

Total time: 25 mins.

Here are two of my recent burgers.

For the first burger, I used my CharBroil Cruise grill with infrared cooking and automatic controls to cook at the specific temperature of my choosing. That's pretty unique for gas grills which usually just have a dial with settings of low, medium, and high.

I started with fresh ground chuck from Food City and made 6-ounce burger patties. I heavily seasoned those with Jalapeno Steak Butter Seasoning from Pepper Palace. I've been using it on burgers a good bit lately - I enjoy the jalapeno flavor and mild sting. There was no specific reasoning for the 535°f, I meant to do 525°f and didn't notice that I rolled past it on the dial.

I cooked the burgers for about 3 minutes per side. If you're wondering why you don't see flames, the CharBroil Amplifire system has a metal emitter plate just under the grate and above the flames. It prevents flare-ups and cooks using infrared heat which keeps the food more juicy.

I like to use two pieces of Sargento Baby Swiss per burger. Perfectly cheesy!

For the "round french fries", I tossed them with oil and plenty of the Jalapeno Steak Butter seasoning.  I put them in a cast iron cooker on the upper rack of the CharBroil Cruise and cooked them for about 30-45 minutes at 425°f until they were tender.

The mushrooms amplify the cheesy, beefy burger.

I cooked this next batch of Mushroom Swiss Burgers on a flat-top griddle.

Sometimes I opt for convenience and use Schweid & Son's premade burgers. They are fresh, Certified Angus Beef® Brand beef. The All American is USDA Choice while the One Percenter is USDA Prime. Also, when making Mushroom Swiss Burgers, it makes sense to season them with a mushroom-based seasoning like Fire and Smoke's Shiitake Steak Rub or my Umami Steak Seasoning recipe.

Cooking burgers on a flat-top grill are probably my favorite way to go, even if I'm not doing smashburgers.

Look at that pile of deliciousness! I would have eaten it just like this except I like to avoid 3rd-degree burns on my lips and tongue.

Umami for the win! I love a toasted brioche bun as well.

Let’s welcome the sunny summer with this refreshing and hearty grilled chicken breast recipe! Load it up with your favorite fresh summer veggies and this will become your go-to meal in no time! Grilling meat and veggies is my most favorite type of cooking not only because of its ease of preparation, but also because I […]

The post Grilled Chicken Breast for Summer | Chicken Recipe for Your Protein Boost appeared first on Flavor Quotient.