Low Sodium Wagyu Beef Burger
Indulge in a gourmet experience with this Low Sodium Wagyu Beef Burger, crafted to deliver bold flavors while keeping sodium in check. Featuring premium Wagyu ground beef seasoned with unsalted garlic and onion powders, smoked paprika, and black pepper, these juicy patties are grilled to perfection for a tender bite every time. Served on lightly toasted whole wheat buns, this burger is layered with nutrient-rich toppings like peppery arugula, fresh tomato slices, crisp red onion, and a creamy avocado spread enhanced with a splash of lemon juice. A dollop of low sodium Dijon mustard adds a tangy kick, making this heart-healthy recipe a delicious alternative to traditional high-sodium burgers. Ready in just 25 minutes, this satisfying dish is perfect for weeknight dinners or casual gatherings, combining gourmet taste with mindful eating.
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Recipe Information
Ingredients
- 1 lb Wagyu ground beef
- 1 tsp Garlic powder (unsalted)
- 1 tsp Onion powder (unsalted)
- 0.5 tsp Smoked paprika
- 0.5 tsp Ground black pepper
- 4 Whole wheat burger buns (low sodium)
- 1 cup Arugula
- 1 large Tomato
- 0.5 Red onion
- 1 small Avocado
- 1 tsp Lemon juice
- 1 tsp Olive oil
- 1 tbsp Dijon mustard (low sodium)
Instructions
In a mixing bowl, combine the Wagyu ground beef, garlic powder, onion powder, smoked paprika, and ground black pepper. Mix gently with your hands until just combined. Be careful not to overwork the meat, as this can make the patties dense.
Divide the meat mixture into four equal portions and shape them into patties that are slightly larger than the buns. Use your thumb to make a shallow indentation in the center of each patty to prevent them from puffing up while cooking.
Preheat a grill or skillet over medium-high heat. Lightly grease the surface with olive oil.
Cook the patties for 3-4 minutes per side for medium-rare, or longer if you prefer them more well-done. Avoid pressing down on the burgers with a spatula to retain juiciness.
While the patties are cooking, slice the tomato and red onion into thin rounds. Mash the avocado in a small bowl and mix with lemon juice to create a simple avocado spread.
Lightly toast the whole wheat burger buns on the grill or in a toaster for about 1-2 minutes.
To assemble the burgers, spread a thin layer of the avocado mixture on the bottom bun. Add a handful of arugula, followed by a cooked burger patty. Top with tomato slices, red onion rounds, and a small dollop of low sodium Dijon mustard. Add the top bun to finish.
Serve immediately and enjoy a flavorful, low sodium Wagyu beef burger!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 32.7 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2782 mg | 59% | |
*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.
