Viral Proteinized Burger in a Bun
Two fully cooked lean patties, melty cheese and queso inside baked crescent dough for the adult; one smaller patty with cheese above and below for the kid. One oven finish, two versions.
You want the viral stuffed-burger experience for adults and kids without making a backup dinner. Cook all patties first, then change the filling at the dough stage.
- Total time
- About 45 min, including a 20 min dough bake
- Yield
- 4 servings
- Protein
- ~62g
- Calories
- ~700
- Cook method
- Oven
Contains: dairy, wheat, gluten
Packaged ingredients change formulas — check the label on what's actually in your kitchen.
Ingredients
SHARED BASE
OPTIONAL ONION BATCH
Adult — double burger
Kid — smaller burger
Method
After fully cooking the patties. Wrap a two-patty adult stack and a one-patty kid stack separately, then bake together.
Four-burger batch: two measured adult burgers and two kid burgers sized to appetite
Shared base
Cook once — this part works for everyone.
- 1COOK THE PATTIES FIRST
Shape two 4 oz 93/7 adult patties and one 3 oz 80/20 kid patty per kid burger, using raw weights. Fully cook and verify ground-beef doneness with a food thermometer before wrapping.
- 2COOK THE OPTIONAL ONION
Soften one sliced yellow onion in 1 tsp avocado oil; add 1 tsp balsamic, 1 tsp monk-fruit sweetener and salt. Cook until browned. Use as much as you like; onion is outside the stated macros.
- 3PREHEAT AND PORTION DOUGH
Heat oven to 375°F. Weigh a 250-calorie portion of crescent dough for the adult burger and portion enough additional dough to enclose each kid patty. The kid portions were not weighed in the filmed cook.
Adult — double burger
- 4BUILD THE ADULT BURGER
Stir the 1.5 oz Velveeta shreds with 1 tbsp protein queso. Layer some cheese mixture, the two fully cooked patties, optional chilies and onion, and the remaining cheese mixture inside the weighed dough.
- 5SEAL AND BAKE
Close all dough seams. Bake at 375°F for about 20 minutes, until the dough is fully baked and the filling hot. If serving fries, spread one 2.8 oz serving on parchment and bake per its package while the bun bakes. Cut open and serve.
Kid — smaller burger
- 4BUILD THE KID BURGER
Lay 3/4 cheese slice on the kid dough, add one fully cooked 3 oz 80/20 patty, then top with the other 3/4 slice. Skip onion for Tushar's filmed version.
- 5SEAL AND BAKE
Enclose the kid filling completely and bake alongside the adult burger at 375°F for about 20 minutes, until the dough is fully baked and the filling hot. Portion by appetite.
Adult plate | Kid plate
Four-burger batch: two measured adult burgers and two kid burgers sized to appetite
Adult — double burger
What makes it different
- 3 oz Velveeta Original Shreds (1.5 oz per adult burger)
- 2 tbsp homemade high-protein chipotle-style queso (1 tbsp per adult burger)
- Chopped chilies, optional
- Caramelized onion, to taste, optional
- 2 label servings (2.8 oz each) Jesse & Ben's Sweet Potato Tallow Fries, optional
- Ketchup, optional (excluded from plate estimate)
About 700 cal / 62g protein before onion; about 820 cal / 63g protein with one serving of fries, before onion or ketchup.
Kid — smaller burger
Macros not published for this plate — portion it to their appetite.
What makes it different
- 3 Velveeta Original cheese slices for two kid burgers (1.5 slices each: 3/4 under and 3/4 above each patty)
- Onion optional; Tushar's kids had none
No kid nutrition number: the dough amount and served portion were not tracked.
Three keys to success
- 1Fully cook the ground-beef patties before wrapping. Check ground beef with a food thermometer; the dough bake is not a raw-beef cooking step.
- 2Weigh the adult dough to your tracked 250-calorie portion. A guessed fraction of a can will not preserve the published estimate.
- 3Seal every seam, then bake until the dough is fully baked and the filling hot. Treat 20 minutes as a guide, not a doneness test.
