Low Sodium Double Smash Burger
Elevate your burger game with this mouthwatering Low Sodium Double Smash Burger, a healthier twist on a classic favorite that doesn’t skimp on flavor! Perfectly seasoned with a low sodium blend and freshly ground black pepper, these juicy beef patties are smashed thin in a hot skillet to achieve golden, crispy edges. A slice of low sodium cheddar melts into the double-layered patties, creating a gooey, indulgent center. Served on lightly toasted whole wheat buns and layered with fresh toppings like lettuce, tomato, red onion, and a dollop of low sodium ketchup, this burger is hearty, flavorful, and ideal for those watching their sodium intake. Ready in just 25 minutes, this simple yet impressive recipe is perfect for lunch, dinner, or your next backyard gathering.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 1 tbsp Unsalted butter
- 1 tbsp Low sodium seasoning blend
- 0.5 tsp Freshly ground black pepper
- 4 buns Whole wheat hamburger buns
- 4 slices Low sodium cheddar cheese slices
- 4 leaves Lettuce leaves
- 4 slices Tomato slices
- 4 slices Red onion slices
- 4 tbsp Low sodium ketchup
- 2 tbsp Mustard
Instructions
Divide the ground beef into 8 equal portions, approximately 2 ounces each, and gently roll them into balls without compressing the meat too much.
Preheat a large cast-iron skillet or griddle over medium-high heat until it starts to smoke lightly.
Melt the unsalted butter in the skillet to ensure the burgers will not stick.
Place two beef balls at a time in the skillet and use a sturdy spatula to smash them flat to about 1/3 inch thick each.
Season the patties with the low sodium seasoning blend and freshly ground black pepper.
Cook each patty for about 2 minutes on the first side until edges begin to brown.
Flip the patties, and immediately place a slice of low sodium cheddar cheese on top of one of the patties. Place the other patty on top, cheese side down, forming a double smash burger.
Cook for an additional 1-2 minutes until cheese is melted and corners are crispy.
Repeat the process for all remaining patties.
Lightly toast whole wheat buns in the remaining butter in the skillet or griddle.
Assemble the burgers: Spread 1 tablespoon of low sodium ketchup on the bottom half of each bun, followed by the double smash burger patties.
Top with lettuce, tomato, red onion slices, and a smear of mustard if desired.
Cover with the top half of the bun and serve immediately.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 464 mg | 155% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 35.7 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1339 mg | 103% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2189 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
