High Protein Cheeseburger Burritos
Get ready to sink your teeth into these mouthwatering High Protein Cheeseburger Burritos! Bursting with savory ground beef, melty cheese, and zesty pickles, these wraps are not only a flavor fiesta but also a meal prep dream. Whip them up in no time and enjoy a protein-packed delight that's perfect for lunch or dinner!
Prep
30
min
Cook
60
min
Serves
14
people
Level
intermediate
📝 Ingredients
Shopping List
- 200 g 2% cheddar cheese
- 200 g fat-free cheddar cheese
- to taste pieces green onions
- 48 oz (1.36 kg) ground beef
- 120 g plain greek yogurt
- 4 tsp (20 ml) sweet relish
- 14 pieces tortillas
- 3 pieces yellow onions
Pantry Items
Amounts also listed in instructions below
- 16 oz (454 g) beef bone broth
- black pepper (to taste)
- coarse salt (to taste)
- cumin (to taste)
- diced tomatoes (to taste)
- garlic powder (to taste)
- 120 g light mayo
- onion powder (to taste)
- oregano (to taste)
- soy sauce (to taste)
- 100 g sugar-free ketchup
👨🍳 Instructions
- 1
Cook onions over medium-high heat until all water has evaporated and they begin to brown/stick to the pan. Do not add any salt.
- 2
Deglaze with ~4 oz of beef bone broth at a time, stir and boil until liquid is completely reduced, and repeat until you've fully reduced 16 oz of bone broth into the onions.
- 3
Add a splash of soy sauce for extra flavor and color.
- 4
In a separate bowl, mix 48 oz of ground beef with 6 tsp of coarse salt, 4 tsp of onion powder, 4 tsp of garlic powder, 4 tsp of black pepper, 4 tsp of oregano, 2 tsp of cumin, 1 can of diced tomatoes, and 1/2 batch of caramelized onions.
- 5
Add diced green onions to the meat mixture and refrigerate for ~20 minutes.
- 6
For the low-calorie burger sauce, mix 120 g of light mayo, 120 g of plain Greek yogurt, 100 g of sugar-free ketchup, 4 tsp of sweet relish, and the other half of the caramelized onions.
- 7
Assemble the burritos by placing the meat mixture and sauce into each tortilla, then roll them up.
- 8
Store the burritos in the freezer.
💡 Pro Tips
- ✓Caramelize onions without salt initially because salt draws out moisture and prevents proper browning - add salt only after achieving deep caramelization at 285-300°F surface temperature.technique285-300°F surface temp
- ✓Deglaze in 4 oz increments rather than all at once because smaller volumes boil off faster, concentrating flavors more efficiently and preventing onion scorching.technique4 oz increments
- ✓Refrigerate the seasoned meat mixture for exactly 20 minutes to allow salt to penetrate muscle fibers and extract myosin proteins, creating better binding without over-extracting.timing20 minutes
- ✓Use 93% lean ground beef for this application because the 7% fat content provides adequate moisture retention during freezing without excess grease separation in the burrito wrapper.ingredient7% fat content
- ✓Balance your burger sauce at a 1:1:0.83 ratio (mayo:yogurt:ketchup) to achieve proper emulsion stability while maintaining tangy flavor profile and reducing calories by 40% versus traditional mayo-based sauces.ingredient1:1:0.83 ratio, 40% calorie reduction
Share this recipe
Prep
30
min
Cook
60
min
Serves
14
people
Level
intermediate
Share this recipe
High Protein Cheeseburger Burritos
Get ready to sink your teeth into these mouthwatering High Protein Cheeseburger Burritos! Bursting with savory ground beef, melty cheese, and zesty pickles, these wraps are not only a flavor fiesta but also a meal prep dream. Whip them up in no time and enjoy a protein-packed delight that's perfect for lunch or dinner!
📝 Ingredients
Shopping List
- 200 g 2% cheddar cheese
- 200 g fat-free cheddar cheese
- to taste pieces green onions
- 48 oz (1.36 kg) ground beef
- 120 g plain greek yogurt
- 4 tsp (20 ml) sweet relish
- 14 pieces tortillas
- 3 pieces yellow onions
Pantry Items
Amounts also listed in instructions below
- 16 oz (454 g) beef bone broth
- black pepper (to taste)
- coarse salt (to taste)
- cumin (to taste)
- diced tomatoes (to taste)
- garlic powder (to taste)
- 120 g light mayo
- onion powder (to taste)
- oregano (to taste)
- soy sauce (to taste)
- 100 g sugar-free ketchup
👨🍳 Instructions
- 1
Cook onions over medium-high heat until all water has evaporated and they begin to brown/stick to the pan. Do not add any salt.
- 2
Deglaze with ~4 oz of beef bone broth at a time, stir and boil until liquid is completely reduced, and repeat until you've fully reduced 16 oz of bone broth into the onions.
- 3
Add a splash of soy sauce for extra flavor and color.
- 4
In a separate bowl, mix 48 oz of ground beef with 6 tsp of coarse salt, 4 tsp of onion powder, 4 tsp of garlic powder, 4 tsp of black pepper, 4 tsp of oregano, 2 tsp of cumin, 1 can of diced tomatoes, and 1/2 batch of caramelized onions.
- 5
Add diced green onions to the meat mixture and refrigerate for ~20 minutes.
- 6
For the low-calorie burger sauce, mix 120 g of light mayo, 120 g of plain Greek yogurt, 100 g of sugar-free ketchup, 4 tsp of sweet relish, and the other half of the caramelized onions.
- 7
Assemble the burritos by placing the meat mixture and sauce into each tortilla, then roll them up.
- 8
Store the burritos in the freezer.
💡 Pro Tips
- ✓Caramelize onions without salt initially because salt draws out moisture and prevents proper browning - add salt only after achieving deep caramelization at 285-300°F surface temperature.technique285-300°F surface temp
- ✓Deglaze in 4 oz increments rather than all at once because smaller volumes boil off faster, concentrating flavors more efficiently and preventing onion scorching.technique4 oz increments
- ✓Refrigerate the seasoned meat mixture for exactly 20 minutes to allow salt to penetrate muscle fibers and extract myosin proteins, creating better binding without over-extracting.timing20 minutes
- ✓Use 93% lean ground beef for this application because the 7% fat content provides adequate moisture retention during freezing without excess grease separation in the burrito wrapper.ingredient7% fat content
- ✓Balance your burger sauce at a 1:1:0.83 ratio (mayo:yogurt:ketchup) to achieve proper emulsion stability while maintaining tangy flavor profile and reducing calories by 40% versus traditional mayo-based sauces.ingredient1:1:0.83 ratio, 40% calorie reduction