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Two plates showing healthy burgers, fries, and salad of cucumbers and leafy greens

Healthier Burger and Baked Fries

Summer Yule
Cooking your own hamburgers is easy, and you can customize the patties in ways you can’t when you order fast food. The nutrient breakdown of homemade makes it worth a little extra work!
5 from 2 votes
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dinner
Cuisine American
Servings 4
Calories 511 kcal


For the baked fries:

For the burgers:

  • 1 lb. ground beef, lean (454 grams; 90/10 ground beef)
  • 8 ounces mushrooms, finely chopped (227 grams)
  • 4 slices provolone cheese (1-ounce/28 gram slices)
  • cooking oil spray of choice

For serving:

  • mixed greens and dressing of your choice (1.5 c greens and 1-2 tablespoons dressing per person)
  • other veggies for salad, chopped (optional)


To make the baked fries:

  • Preheat the oven to 400°F (200°C). Place a sheet of parchment paper on the cookie sheet.
  • Wash the potatoes and cut them into fry shapes. There is no need to peel them. Ours were about ½-inch (1.27 cm) thick.
  • Place the cut potatoes in a bowl and stir in the avocado oil.
  • Using your hands, spread the fries out in a single layer on the cookie sheet. If you did not cut the potatoes to an even thickness, put thin pieces in the middle of the sheet and thick pieces on the outer edges. This will help them to cook more evenly.
  • Sprinkle the fries with the Everything But the Bagel Seasoning.
  • Bake the fries for 20 minutes, flip, and bake an additional 15 minutes. While the fries cook, prepare the burgers.

To make the burgers:

  • Spritz a skillet lightly with the cooking oil.
  • Saute the chopped mushrooms in the skillet until they are mostly dry and browned. This will take around 10 minutes. It is difficult to burn mushrooms, so don't worry about cooking them perfectly.
  • Place the raw burger in a large bowl. Add the mushrooms, and thoroughly combine them with your hands.
  • Divide the burger mixture into four pieces. Roll them each into a ball and then flatten each into a patty.
  • Cook the patties in a heated skillet (the one you used for the mushrooms should work). They will take about 6-8 minutes per side over medium heat.
  • Don't forget to flip your fries if it is time to do so!
  • When the burgers are just about finished cooking, top each with a slice of cheese. Give it about a minute for the edges of the cheese to melt over the burger. Quickly get the burgers off the heat and on the plates, so the cheese does not burn.
  • Distribute the fries and salad with dressing amongst the plates as well. Have a great meal!


This is a level 2 recipe (transition or weight maintenance). The calorie count does not include the side salad and dressing. If you need to bump this recipe down to level 1, enjoy the salad and cheeseburger without the fries. This change also converts this entrée into a low-carb meal.
On the other hand, young adults and teens (such as my son who requested this recipe) often have higher calorie needs. If you need the additional energy, consider adding a whole grain bun to your burger. Just like regularly eating too much can make you less healthy, eating too little can also undermine health.
I recommend the Ezekiel Sprouted Whole Grain Burger Buns, which you can find in the freezer section of the grocery store. I love that this is a freezer product. If you live alone or have a small family, you can defrost these as you need them. (That helps to keep me from either wasting food or eating them in a rush before they go stale!)
If you have leftovers, pack them up for future lunches and dinners. You could put chopped cheeseburger on top of the greens to make a salad. The burgers and greens are also great in tacos.


Calories: 511kcal
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