Fitness Burger Without Bread

Burgers tend to stick to the wire rack. To prevent this from happening, the grate must be calcined, and then generously greased with any fat, like the cutlets themselves. And don't try to turn them over before they have a crispy crust!

Ingredients

• 6 marbled beef burger patties
• 2 scoops of mozzarella
• 1 head of iceberg or romano lettuce
• 1 red sweet Crimean onion
• 1 large ripe pink tomato
• 2 tbsp. l. dijon mustard
• 3 tbsp. l. BBQ sauce and Provencal mayonnaise
• vegetable oil
• coarse sea salt

Directions

1. Light the coals in the charcoal grill or barbecue (they should burn well and be covered with white ash) or reheat the grill. Anneal the grate and grease. Grease the burger patties with vegetable oil on all sides.
2. Peel the onion and cut into 1 cm thick circles, brush with oil, lightly salt. Cut the tomato and mozzarella into the same circles.
3. For the sauce, combine mustard with barbecue sauce and mayonnaise. Disassemble the salad into leaves and select the 6 densest and largest - it is on these that you will serve the burger.
4. Place the burger patties and onions on a wire rack over the coals. Fry the onion for 30 seconds. from each side. Fry the burgers, turning every 2 minutes, until the desired degree of doneness is achieved. The recommended degree of doneness of burgers is medium well (63–65 ° С).
5. Put the finished cutlets on a lettuce leaf, brush with sauce. Top with onion, tomato, mozzarella. Serve the remaining sauce separately.