Healthy Homemade Cheeseburger


  • 100g brown mushrooms, minced
  • ½ onion, diced 
  • 200g lean beef mince 
  • 1 garlic clove, minced 
  • 1tsp Worcestershire sauce 
  • Toppings: Sliced gherkins, drained 
  • 2 slices low-fat cheddar 
  • ½ beef tomato, sliced 
  • 2 lettuce leaves 
  • 2 wholemeal burger buns 
  • Ketchup/low-fat mayo to serve

Nutritional Info

  • (per serving): 420kcal
  • 37g protein
  • 44g carbs
  • 9.7g sugar
  • 6.9g fibre
  • 9g fat

  • Pattie only: 160kcal
  • 24g protein
  • 5.9g carbs
  • 3.7g sugar
  • 1.2g fibre
  • 4.3g fat


Wash and dry your mushrooms, transfer to a blender and pulse to form a ‘mince’ texture.

In a large bowl, mix together all your burger ingredients with some salt and pepper until combined.

Separate the mix into two round patties and place onto a lined tray and refrigerate for 10-15 minutes.

Heat a griddle pan (or non-stick frying pan) to a medium-high heat and brush burgers with a bit of oil. Once hot, fry the burgers for around 5-8 minutes on each side – depending on thickness and how well-cooked you like them!

Serve in a wholemeal bun with your choice of toppings.

*Top tip, before assembling, add the sliced cheese on top of the burgers and grill for 5 minutes to melt.