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Brands

High-Protein

Big Stack Burger

Want a burger to make your friends and family go wild? Our Big Stack Burger wins for the most mouthwateringly delicious patty, sauce and toppings!

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Servings
4
Prep Time
45 min
Cook Time
25 min
Duration
70 min

Ingredients

  • 1/2 cup quinoa, rinsed (NOTE: This recipe yields extra quinoa to reserve for a later use. If you have cooked quinoa in your fridge, use 1 cup or use a frozen and thawed precooked brand such as Village Harvest's Golden Quinoa.)
  • 2 medium red onions, trimmed and peeled, divided
  • 1/2 cup red wine
  • 18 oz extra-lean ground sirloin
  • 4 oz lean chicken or turkey sausage, casing removed
  • 2 tbsp chopped flat-leaf parsley
  • 3 tsp smoked sweet paprika, divided
  • 1 tsp mustard powder (TRY: Colman’s Dry Mustard Powder)
  • 1 small clove garlic, minced
  • 1/3 cup nonfat plain Greek yogurt
  • 1 medium dill pickle, minced
  • 2 tbsp chopped fresh chives
  • 1 tbsp grainy Dijon mustard
  • 1 tbsp lemon juice
  • Fresh ground black pepper, to taste
  • High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed
  • Olive oil cooking spray
  • 4 medium whole-grain buns, cut horizontally into 3 slices
  • 4 cups sprouts such as daikon, radish or pea sprouts
  • 2 medium vine-ripe tomatoes, sliced
  • 3 oz shredded low-fat cheddar cheese, optional

Preparation

  1. Cook quinoa according to package directions. Fluff with a fork and cool completely. Transfer 1 cup to a large bowl and reserve leftovers for future use.
  2. Meanwhile, slice 1 3/4 red onions into 1/4-inch-thick rings, keeping rings intact. Transfer rings to a resealable plastic bag and add wine. Squeeze air from bag so onions are completely covered; seal and refrigerate, turning occasionally, for a minimum of 1 hour or overnight.
  3. Grate remaining onion into bowl with quinoa. Add sirloin, sausage, parsley, 2 tsp paprika, mustard powder and garlic and mix until combined. Shape mixture into 8 1/4-inch-thick patties and transfer to a parchment-lined baking tray. Cover and refrigerate for 1 hour, or overnight.
  4. In a small bowl, combine yogurt, pickle, chives, Dijon, lemon juice, remaining 1 tsp paprika and pepper. Cover and refrigerate.
  5. Preheat a lightly greased grill or grill pan to medium-high. Drain onions, discarding wine. Add onions to grill for 6 minutes, turning once, until lightly charred and tender; set aside. About halfway through cooking time, mist burgers with cooking spray and add to grill. Grill patties until juices run clear, turning once, 3 to 4 minutes for medium-well doneness. (NOTE: To keep patties moist, do not overcook.) Transfer to a plate and cover. Grill buns, cut sides down, until golden brown and toasted. For middle bun, grill both sides.
  6. Assemble burgers: Divide sauce, sprouts, and tomatoes over bottom and middle slices of buns. Top each bottom and middle slice with 1 patty, cheese (if desired) and onions and sandwich with tops of buns. Secure with a short skewer, if desired.

Nutrition Information

  • Serving Size 1 Big Stack Burger
  • Calories 455
  • Carbohydrate Content 45 g
  • Cholesterol Content 90 mg
  • Fat Content 12 g
  • Fiber Content 7 g
  • Protein Content 41 g
  • Saturated Fat Content 3 g
  • Sodium Content 558 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g