I love this recipe because it gives me all the comfort of a fast-food classic while letting me keep things lighter, fresher, and more wholesome. It tastes indulgent, but I feel good knowing exactly what goes into every bite.
Why You’ll Love This Recipe
I enjoy making this because it satisfies my burger cravings without the heaviness of traditional takeout. I get juicy patties, melty cheese, crispy fries, and all the nostalgic flavors I expect — but made at home with lean ingredients. I also appreciate how quick it is, how customizable it can be, and how well the leftovers store for another satisfying meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cheeseburger
250 g lean beef mince
10 g mustard
10 g sugar-free tomato sauce
salt and pepper to taste
4 slices low-calorie cheese
2 low-calorie burger buns
1–2 tbsp diced white onion
6–8 burger pickles
extra mustard and sugar-free tomato sauce for serving
Crispy Airfryer Fries
400 g white potato
1/2 tsp olive oil
salt to taste
Directions
I start by peeling the potatoes and cutting them into thin fries. If I have time, I soak them in cold water for about 10 minutes to remove excess starch, then pat them dry.
I toss the fries with olive oil and salt, then air-fry them at 160 °C for 10 minutes. After that, I increase the heat to 180 °C and cook them for another 15 minutes, shaking halfway.
While they cook, I heat a pan over medium-high until very hot.
In a bowl, I mix the beef mince with mustard, sugar-free tomato sauce, salt, and pepper. I keep the mix loose so the patties smash well.
I form the meat into loose, equal-sized balls without compressing them too much.
I place the balls onto the hot pan and smash them flat using a spatula or burger press. I cook each patty for 1½–2 minutes.
I flip the patties, top them with cheese immediately, and let them cook another 30–60 seconds until the cheese melts.
I lightly steam the buns in the microwave wrapped in a damp paper towel for 10–15 seconds. Then I assemble the burgers with sauce, patties, onion, and pickles.
Servings And Timing
Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes swap the cheese for a stronger cheddar or a plant-based option.
Sweet potato fries are a great alternative if I want extra fiber or a sweeter flavor.
I like adding lettuce, tomato, or jalapeños for more crunch or spice.
A drizzle of smoky barbecue sauce or a spicy mayo can replace the mustard and tomato sauce.
For a gluten-free option, I use gluten-free buns or wrap the patties in lettuce.
Storage/Reheating
I store the cooked burger patties in an airtight container in the fridge for up to 3 days.
Fries are best fresh, but if I save them, I re-crisp them in the air fryer for a few minutes.
I keep buns at room temperature in a sealed bag and refrigerate toppings separately.
I can freeze cooked patties for up to 2 months — I wrap them individually and reheat them straight from frozen in a pan or air fryer.
FAQs
How do I keep the patties juicy when smashing them?
I make sure the meat is cold and the pan is very hot so the patties develop a crust quickly without drying out.
Can I bake the fries instead of air-frying?
Yes, I bake them at 200 °C, spreading them out in a single layer and flipping halfway until they’re crispy.
How do I prevent the buns from getting soggy?
I steam them lightly just before assembling the burger, which keeps them soft without trapping excess moisture.
Can I meal-prep this recipe?
Yes, the burger patties keep well in the fridge and freezer. I just make the fries fresh for the best texture.
Can I adjust the macros?
Absolutely — I add more patties for extra protein, swap buns for a lighter option to reduce carbs, or use reduced-fat cheese to lower calories.
Conclusion
I love this fakeaway because it gives me everything I crave from a classic cheeseburger and fries while letting me make it healthier and completely customizable. It’s quick, satisfying, and perfect for both weeknights and meal-prep days. I enjoy making this version far more than ordering takeout, and I think it’s a recipe worth revisiting again and again.
A healthier, homemade take on the classic McDonald’s double cheeseburger and fries — juicy lean beef patties, melted cheese, and crispy air-fried potatoes, made lighter and fresher for a satisfying fakeaway meal.
Total Time:30 minutes
Yield:2 servings
Ingredients
250 g lean beef mince
10 g mustard
10 g sugar-free tomato sauce
Salt and pepper to taste
4 slices low-calorie cheese
2 low-calorie burger buns
1–2 tbsp diced white onion
6–8 burger pickles
Extra mustard and sugar-free tomato sauce for serving
400 g white potato
1/2 tsp olive oil
Salt to taste
Instructions
Peel and slice potatoes into thin fries. Soak in cold water for 10 minutes to remove starch, then pat dry.
Toss fries with olive oil and salt. Air-fry at 160°C for 10 minutes, then at 180°C for another 15 minutes, shaking halfway.
Heat a pan over medium-high until hot.
Mix beef mince with mustard, tomato sauce, salt, and pepper. Form into loose balls.
Smash patties flat in the hot pan using a spatula. Cook 1½–2 minutes per side.
After flipping, top with cheese and cook until melted.
Steam buns in the microwave with a damp paper towel for 10–15 seconds.
Assemble burgers with sauce, patties, onion, and pickles. Serve with fries.
Notes
Use cold beef and a hot pan for juicy patties.
Customize toppings like lettuce, tomato, or jalapeños for variety.
Buns can be swapped with lettuce wraps or gluten-free options.
Fries are best fresh but can be reheated in an air fryer.
