Cheeseburgers

100g 5% beef mince - ground

1 packaged slice of emmental/gouda/mozz/cheddar/american

1 tsp French’s mustard

Coffee seasoning mix: 3:3:1:1

salt:black pepper:garlic powder:granulated decaf coffee

Preheat a cast iron or nonstick pan to medium.

Weigh the beef mince and roll into a ball.

Put the ball into the pan – hear a sizzle – press/smash the patty as flat and as thin as you can with the back of a ​

spatula/wooden spoon etc.​

Pinch of SPG (1 tbsp salt, 1 tbsp pepper, 1 tsp garlic powder, 1 tsp granulated coffee) and cook for 2 minutes.

Flip the patty and paint the top with 1tsp of mustard, then top the patty with cheese.

Cook for another 1-2 minutes until it’s cooked through and melty.

To know it’s cooked (it should be thin enough it won’t take long), it will get a little ‘holey’ in areas around the edge kind of like a crumpet… or you will see cooking juices on top of the burger, that’s time to flip.

Per burger using Emmental: Calories: 215 Protein: 28 Carbs: 2 Fat: 11