High-Protein Cheeseburger Casserole That Fits Your Macros
You want a cheeseburger. Your macros say no. This recipe is your answer.
Registered dietitian Jenny Young, MS, RD, LDN of 1st Phorm
(https://1stphorm.com/blogs/recipes/high-protein-cheeseburger-casserole) developed this casserole to deliver all the flavors you love in a classic burger — savory beef, melted cheddar, tangy pickles, fresh toppings — without blowing your numbers for the day.
29 grams of protein per serving. 352 calories. Done in about 25 minutes of active cooking.
It works as a family dinner or a weekly meal prep staple. Make one batch on Sunday and you're covered through Thursday.
The Numbers
Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Per serving:
- Calories: 352
- Protein: 29g
- Carbs: 24g
- Fat: 15g
- Fiber: 3g
What You Need
Casserole
- 1 lb 96% lean ground beef
- 1 lb russet potatoes
- ½ white onion, chopped
- ¼ cup water
- 1 tsp olive oil
- 2 tsp yellow mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Cheeseburger Sauce
- ¼ cup light mayonnaise
- ¼ cup ketchup
- ¼ cup dill pickles, chopped
Toppings
- 1 medium tomato, chopped
- ¼ cup white onion, chopped
- ¼ cup shredded iceberg lettuce
- ¼ cup dill pickle chips
Equipment
- 8x8" casserole dish
- Large saucepan
- Large mixing bowl
- Aluminum foil
- Knife and cutting board
How to Make It
1. Preheat your oven to 375°F.
2. Prep the potatoes. Wash and cube them with the skin on — small pieces cook faster and hold up better in the casserole.
3. Cook the potatoes. Heat olive oil and water in a large saucepan over medium heat. Add the potato cubes, season with salt and pepper, and stir regularly so they don't stick or burn on the bottom. Cook until fork-tender, then transfer them to your 8x8" casserole dish.
4. Cook the beef. In the same pan, brown the ground beef with the chopped onion. Once the beef is mostly cooked through and the onions have softened, season with salt, pepper, garlic powder, onion powder, and mustard. Stir to combine.
5. Layer the casserole. Add the beef mixture to the casserole dish and mix with the potatoes until evenly combined.
6. Add the cheese and bake. Spread the shredded cheddar over the top, cover with aluminum foil, and bake for 15 minutes, or until the cheese is fully melted.
7. Make the sauce. While the casserole bakes, chop the dill pickles and mix them with the light mayo and ketchup. Refrigerate until ready to use.
8. Add the toppings. Once the casserole comes out of the oven, remove the foil, drizzle with the cheeseburger sauce, and finish with lettuce, tomato, onion, and pickle chips.
9. Serve or store. Stays fresh in the fridge for up to 5 days — making it one of the better high-protein meal prep options out there.
Want More Recipes Like This?
Stay in the loop on everything we share at LFBBC — workouts, recipes, nutrition tips, and what's happening at the gym — by joining our newsletter.
[Sign up here → lindenhurstfitbodybootcamp.com/newsletter-opt-in](https://lindenhurstfitbodybootcamp.com/newsletter-opt-in)
And if you're not yet a member but you're curious whether this kind of training and nutrition guidance is right for you, book a free No Sweat Intro. No obligation, no sales pressure — just a conversation.
[Book your No Sweat Intro → lindenhurstfitbodybootcamp.com/no-sweat-intro](https://lindenhurstfitbodybootcamp.com/no-sweat-intro)
Recipe originally developed by Jenny Young, MS, RD, LDN for [1st Phorm](https://1stphorm.com/blogs/recipes/high-protein-cheeseburger-casserole). Shared with credit and appreciation.
