Nothing beats a good juicy cheeseburger on a dreary winter day. It’s been pretty gray and rainy here the last week or so and I just wanted that comfort food.
I decided to just cook up the ground beef keeping it ground for easier dividing between food storage containers but I think this would work just as well as patties pre-formed to the number and size of containers used.
One of the things I love to do when cooking ground beef in ground form or in patties/burgers is add a package or two of Lipton French Onion Soup Mix. I like to keep a bunch of these on hand for so many dishes:
Another recommendation I have is to use a block of cheddar cheese and shredded it yourself. The pre-shredded cheese always comes with strange powder coating the shreds to prevent them from sticking to each other. I feel like this powder takes so much away from the delicious taste and texture of the cheese. A food processor with a shredding attachment takes less than a second to shred the cheese and about a minute to wash the components – 100% worth it.
I left the lettuce in the head so that it lasts longer. A head of lettuce can stay fresh in the fridge up to 2-3 weeks! Every morning when packing lunch, I tear off a few leaves, chop or tear the leaves into smaller pieces and either put them in the food container with the cheeseburger meal or in a small separate container if I want to microwave it.
Fats and oil heat up in the microwave much faster than water so a quick 45 zap in the microwave at work heats up the ground beef and cheese but leaves the pickles, onions, and sauce relatively fresh for a nice sprinkling of lettuce on top.
Again, it is commonly and falsely circulated that you can’t absorb more than 20g of protein per meal. This is a false myth and only applies to cases where you are consuming a modified, fast-absorbing protein like whey protein powder and not when you are consuming protein in its whole food form with other components slowing the movement through the gut. If eating whole food proteins, you are able to absorb 0.4g of protein per pound of body weight in one meal.
Meal Prep Tools I Use and Love
1. Meal Prep Containers (PBA-free with microwave-safe lids!) | 2. 8 oz Mason Jars (perfect to bring along toppings like cheese, nuts, herbs, etc.) | 3. Sauce Bottles (just the right size and easy to clean) | 4. Mixing Bowl Set (the vertical sides make spills a thing of the past) | 5. Food Processor (worth investing the money – SO many uses and built to last) | 6. Dutch Oven (versatile, durable, and beautiful color)
High Protein Low Carb Cheeseburger Bowl Meal Prep
- 3 lbs ground beef (80% lean/20% fat)
- 1-2 packets Lipton Onion Soup Mix (1 oz package)
- 1 sweet yellow onion, chopped
- 48 dill pickle slices (1 jar is plenty)
- 8 oz cheddar cheese
- 1 head of butter or iceberg lettuce
- 4 tbsp mayonnaise
- 4 tbsp ketchup
- 2 tbsp chili sauce (optional)
- 6 more dill pickle slices
- Empty ground beef into a large skillet over medium-high heat and quickly mix in onion soup packets while sauteeing beef. Continue to break up beef and stir for about 10-15 minutes until meat is nicely browned and no pink remains. Divide into 8 containers.
- Chop onion. Shred cheese. Chop lettuce if eating now, otherwise chop right before eating.
- Mix all sauce ingredients in small bowl of food processor or blender and blend until all ingredients are nicely pureed. (You can just mix the sauce ingredients in a small bowl if you do not want to blend in the pickles but I love the flavor it gives, highly recommended!)
- Put 6 pickle slices into each container over ground beef. Sprinkle desired amount of onion, cheese, (lettuce), and sauce over ground beef. Store in refrigerator for up to 1 week.