This Low Sodium Herb-Infused Hamburger is my elevated interpretation of the all-American classic, designed for those mindful of their sodium intake without compromising on flavor. By leveraging fresh herbs, aromatic vegetables, and smart seasoning choices, this burger delivers rich, savory satisfaction in every bite. It’s proof that health-conscious can be absolutely delicious—and deeply satisfying.
1poundlean ground beef (90% lean)preferably grass-fed for better flavor and texture
¼cupfinely diced red onionuse fresh onion for bright aromatics
2clovesgarlicminced
1tablespoonfresh parsleyfinely chopped
1teaspoondried oregano
1teaspoonblack pepperfreshly ground for best aroma
For the Burger Assembly:
4sliceslow-sodium cheesesuch as Swiss or mozzarella
4wholewhole wheat burger bunslow-sodium or no-salt-added variety
1cupbutter lettuce leaveswashed and patted dry
1wholetomatosliced into 1/4-inch rounds
1mediumavocadosliced
Instructions
Preheat your grill or skillet to medium-high heat (about 375–400°F / 190–204°C). Lightly oil the surface if needed.
In a medium mixing bowl, combine ground beef, red onion, garlic, parsley, oregano, and black pepper. Mix just until incorporated—avoid overmixing to keep the patties tender.
Divide mixture into 4 equal portions (approximately 4 oz each) and shape into patties about 3/4 inch thick. Use your thumb to create a slight dimple in the center of each to prevent puffing up.
Place patties onto the grill or skillet and cook for 4–5 minutes per side, flipping once. Internal temp should reach 160°F (71°C).
In the final minute of cooking, place a slice of low-sodium cheese on each patty and cover to melt.
Toast the whole wheat buns lightly on the skillet or grill for extra flavor and texture.
Assemble the burgers by layering lettuce, a slice of tomato, the cheesy patty, and avocado on the bun base. Top with the lid and serve immediately.
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Notes
Optional: Add a splash of lemon juice in the burger mixture for brightness without salt.
You can substitute ground turkey for beef for an even leaner option.
Try a dollop of hummus or salt-free mustard to add a creamy tang without upping the sodium.