Uploaded September 2025 | Updated September 2026, 1 week ago
📖DIET COOKBOOK (2025): payhip.com/b/7ubMY
🫒PREMIUM EXTRA VIRGIN OLIVE OIL: petrousaoil.com/en/products/extra-virgin-oliveoil
🔪NAKIRI STYLE KNIFE: felu.co/products/the-felu-knife
📖KOCHBUCH AUF DEUTSCH (2025) : payhip.com/b/9HaCL
Follow my Live Streams:
Twitch: twitch.tv/felufit
Kick: kick.com/felufit
My Patreon if you want to support this project:
patreon.com/FeluFitbyCooking
Socials:
Twitter/X: https://x.com/FeluFit
IG: instagram.com/felufit
Everything I cook with - UNITED STATES:
amazon.com/shop/felu-fitbycooking
Everything I cook with - GERMANY:
amazon.de/shop/felu-fitbycooking
AMAZON LINKS:
My Walkingpad: amzn.to/4f7KRHK
Kitchen scale: amzn.to/3TP73v6
Meal prep container: amzn.to/3vZLQF4
Non stick pan: amzn.to/3NsQ5An
bowls: amzn.to/3gZgWYv
Air fryer: amzn.to/3NjHgsy
Big Blender: amzn.to/3TPxeSl
Small Blender: amzn.to/3zvIDyP
Y-Peeler: amzn.to/3DnaORA
Squeeze bottles: amzn.to/3sKGYkY
STOVETOP: amzn.to/3vWwssZ
Macros 1 Burger: 546 (487)cals, 44C, 25F, 36
9 buns (brioche works best)
1.1 kg extra lean ground beef 95/5
18 slices American cheese (60 calories each)
300-350g onions
50g oil
Sauce:
60g light mayo
60g ketchup (zero added sugar)
30g mustard
salt
OPTIONAL:
1g garlic powder
First, form 18 meatballs weighing 60 g each. Heat a pan over medium-high heat and add 4 g of oil. Add one meatball at a time. Place a piece of parchment paper on top and gently press it down with a spatula and something heavy, like an oil bottle, to form a flat patty. Sprinkle with salt, then fry for 1 minute before flipping. Fry for another minute, remove from the pan, and repeat with the remaining meat.
Next, add 16 g of oil to the pan over medium heat. Add all the sliced onions along with a generous pinch of salt. Stir-fry for about 15 minutes, adding a splash of water every 5 minutes, until the onions are brown and caramelized. Remove from the pan.
Toast the buns quickly in the pan with a little oil over medium heat. One minute is enough. Remove from the pan and immediately place 1 slice of cheese on each bun half (2 slices per burger).
Mix all the sauce ingredients, transfer to a squeeze bottle, and refrigerate. The sauce will keep for up to 2 weeks.
To assemble, place the bottom bun on a piece of parchment paper. Add one patty, a spoonful of onions, another patty, and then the top bun. Wrap the burger in parchment paper and then in aluminum foil. Repeat with all 9 burgers and store them in the freezer for up to 3 months.
To reheat:
Option 1: Defrost in the fridge for 12 hours, then microwave on high for 1 minute.
Option 2: Microwave directly from frozen at 50% power for 4–5 minutes, flipping the burger every 90 seconds.
After microwaving, add sauce and optional toppings like tomato and lettuce. Done!
--------------
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)
📖DIET COOKBOOK (2025): payhip.com/b/7ubMY
🫒PREMIUM EXTRA VIRGIN OLIVE OIL: petrousaoil.com/en/products/extra-virgin-oliveoil
🔪NAKIRI STYLE KNIFE: felu.co/products/the-felu-knife
📖KOCHBUCH AUF DEUTSCH (2025) : payhip.com/b/9HaCL
Follow my Live Streams:
Twitch: twitch.tv/felufit
Kick: kick.com/felufit
My Patreon if you want to support this project:
patreon.com/FeluFitbyCooking
Socials:
Twitter/X: https://x.com/FeluFit
IG: instagram.com/felufit
Everything I cook with - UNITED STATES:
amazon.com/shop/felu-fitbycooking
Everything I cook with - GERMANY:
amazon.de/shop/felu-fitbycooking
AMAZON LINKS:
My Walkingpad: amzn.to/4f7KRHK
Kitchen scale: amzn.to/3TP73v6
Meal prep container: amzn.to/3vZLQF4
Non stick pan: amzn.to/3NsQ5An
bowls: amzn.to/3gZgWYv
Air fryer: amzn.to/3NjHgsy
Big Blender: amzn.to/3TPxeSl
Small Blender: amzn.to/3zvIDyP
Y-Peeler: amzn.to/3DnaORA
Squeeze bottles: amzn.to/3sKGYkY
STOVETOP: amzn.to/3vWwssZ
Macros 1 Burger: 546 (487)cals, 44C, 25F, 36
9 buns (brioche works best)
1.1 kg extra lean ground beef 95/5
18 slices American cheese (60 calories each)
300-350g onions
50g oil
Sauce:
60g light mayo
60g ketchup (zero added sugar)
30g mustard
salt
OPTIONAL:
1g garlic powder
First, form 18 meatballs weighing 60 g each. Heat a pan over medium-high heat and add 4 g of oil. Add one meatball at a time. Place a piece of parchment paper on top and gently press it down with a spatula and something heavy, like an oil bottle, to form a flat patty. Sprinkle with salt, then fry for 1 minute before flipping. Fry for another minute, remove from the pan, and repeat with the remaining meat.
Next, add 16 g of oil to the pan over medium heat. Add all the sliced onions along with a generous pinch of salt. Stir-fry for about 15 minutes, adding a splash of water every 5 minutes, until the onions are brown and caramelized. Remove from the pan.
Toast the buns quickly in the pan with a little oil over medium heat. One minute is enough. Remove from the pan and immediately place 1 slice of cheese on each bun half (2 slices per burger).
Mix all the sauce ingredients, transfer to a squeeze bottle, and refrigerate. The sauce will keep for up to 2 weeks.
To assemble, place the bottom bun on a piece of parchment paper. Add one patty, a spoonful of onions, another patty, and then the top bun. Wrap the burger in parchment paper and then in aluminum foil. Repeat with all 9 burgers and store them in the freezer for up to 3 months.
To reheat:
Option 1: Defrost in the fridge for 12 hours, then microwave on high for 1 minute.
Option 2: Microwave directly from frozen at 50% power for 4–5 minutes, flipping the burger every 90 seconds.
After microwaving, add sauce and optional toppings like tomato and lettuce. Done!
--------------
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)
