High Protein Cheeseburger Burritos




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3 diced yellow onions

16oz beef bone broth

Dash of soy sauce (optional)

48oz 93% beef

6 tsp coarse salt (3 tsp fine salt)

4 tsp onion powder

4 tsp garlic powder

4 tsp black pepper

4 tsp oregano

2 tsp cumin

1 14.5oz can diced tomatoes

200g 2% cheddar

200g fat free cheddar

Diced green onions (add to meat mixture)

120g light mayo

120g plain greek yogurt

100g sugar free ketchup

4 tsp sweet relish

1/2 batch of caramelized onions

Garlic + pepper + salt to taste

14 tortillas (I used standard flour burrito sized tortillas, 200 calories each)


Cook onions over medium-high heat until all water has evaporated and they begin to brown/stick to pan (Do not add any salt)

Deglaze with ~4oz of beef bone broth at a time, stir and boil until liquid is completely reduced, and repeat until you’ve fully reduced 16oz of bone broth into the onions

Add a splash of soy sauce for extra flavor + color


Place meat mixture in a bowl and refrigerate for ~20 minutes. This helps it thicken/makes rolling burritos 100x easier

When transferring meat mixture to a bowl to refrigerate, place the bowl on a scale and weigh the filling. This makes it extremely simple to make perfectly evenly sized burritos - take the total weight, divide by 14, and this is the amount that goes in each burrito 🤝

Reheat instructions: remove from freezer, wrap in a paper towel, microwave for 2 minutes to defrost, then air fry at 375 for 6-8 minutes to crisp up your tortilla




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