Healthier cheeseburger

Healthier cheeseburger

It’s big, meaty and cheesy, and takes two hands to get to grips with, but our steam-fried burger recipe is a lot lower in fat than your standard burger-van offering.

Healthier cheeseburger

  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

It’s big, meaty and cheesy, and takes two hands to get to grips with, but our steam-fried burger recipe is a lot lower in fat than your standard burger-van offering.

Traditional version: 940kcals, 58.7g fat (20.4g saturated), 48.8g protein, 54.7g carbs (4.5g sugars), 2.3g salt 3.3g fibre

delicious. makeover: 481kcals, 23.2g fat (7.9g saturated), 35.1g protein, 33.4g carbs (5.2g sugars), 1.4g salt 7.7g fibre


  • Olive oil for frying
  • 200g chestnut mushrooms, whizzed in a food processor until very fine
  • Worcestershire sauce
  • 1 onion, finely sliced
  • 200g lean British beef mince (10-15 per cent fat)
  • 2 camembert slices (see tips)
  • 2 burger buns, halved
  • Little gem lettuce leaves, American mustard, tomato ketchup and sliced gherkins to serve (optional)

You’ll also need…

  • Large frying pan with a snug-fitting lid
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.


  1. Heat a drizzle of olive oil in a frying pan until shimmering, then add the mushrooms and a few splashes of Worcestershire sauce. Season well, then fry over a high heat until the mushrooms are browned. Drain on kitchen paper, then set aside to cool completely.
  2. Meanwhile, heat another drizzle of oil in the frying pan. Fry the onion, stirring, over a medium-high heat for 10 minutes or until brown and soft, adding a splash of water now and then to prevent it burning. Set aside.
  3. Add the beef mince to the cooled mushrooms and season. Mix, then form into 2 x 3cm thick burgers (see tips).
  4. Heat the frying pan over a high heat, uncovered, until hot. Brush the burgers all over with oil, then add to the pan and fry for 3 minutes. Flip and fry on the other side for 1 minute, then top with the onions and cheese. Add 2 tbsp water to the pan, then cover and cook for 11/2 minutes or until the burgers are cooked and the cheese is melted (see tips). Put the burgers on a plate, cover loosely with foil and rest for 2 minutes.
  5. Meanwhile, toast the cut side of the bun halves in the pan on a medium- high heat, so they soak up the burger juices (if the pan is very wet, bubble away most of the liquid first). Put the burgers in the buns with a lettuce leaf and some mustard and ketchup. Secure with a wooden skewer, then serve with pickles on the side, if you like.

delicious. tips

  1. If you want to check the flavour of the mince mixture before forming it into burgers, break off a small chunk and fry until cooked, then taste and adjust the seasoning.

  2. You can freeze the uncooked burgers, wrapped in cling film, for 1 month. Defrost to cook.

  3. Camembert is lower in fat than cheddar but it still delivers a strong cheesy hit.

    Steam-frying burgers requires just a little oil. The steam keeps the burgers juicy and tender.

Buy ingredients online


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Cheeseburgers in toasted sesame buns

The better the beef the better the burger – these...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Venison and apple cheeseburgers

The deep, gamey flavour of venison makes a fantastic substitute...

Save recipe icon Save recipe icon Save recipe

Burger recipes

Green olive cheeseburgers with slow-cooked onions

The sweet-salty combination of green olives and caramelised onions adds...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.