500 Calorie Double Cheeseburger Burger.exe

One of keys to my sustained weightloss from 240 lbs to now around 170 to 180 depending on the year is that I learned how to make lower calorie versions of foods that I already really like still taste good. Today we are going to make my go to 500 calorie burger recipe that I’ve been eating for almost the past decade.
500 Calorie Burger Recipe: www.cookwell.c...
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📚 Videos & Sources mentioned:
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[@TheGreektrojan]

Doubling down on the .exe meme. Bold move.

[@DJUnderWaterExperience]

respect

[@CookWellEthan]

Are you going to run this one? 👀

[@DD-DD-DD]

It installs the Mr. Hankey screensaver

[@ImBarryScottCSS]

​@@DD-DD-DD 📎 would you like help?

[@filipjanko4334]

Yea..Its litteŕy executable recipe to make great burger with cleanup for maximal efficiency in time taste and money. Thats a code id like to run

[@bv310]

A big part of sustainable calorie counts for me has been finding all the different condiments and vegetables that work well without adding a significant calorie amount. Pickled red onions, shredded romaine (just the bottom of the leaves), mustard, and American cheese make a great burger, and the only really calorie-dense topping is the cheese. Use the romaine tops to make a good salad on the side and I can come in in the neighbourhood of 600-700 calories for a whole dinner.

[@CookWellEthan]

Totally agree. I’ve been thinking about a video on all those different types of condiments. I think a lot of people don’t realize how much of the food we eat out can easily be 200-300 calories in just mayo or butter based sauces

[@ProRaiKage]

@@CookWellEthanthat would be awesome! Also showcasing lower calorie versions of condiments/sauces would be great to know 😄

[@franciscoiafartomba2680]

@@CookWellEthanthat would be SO usefull for your type of public

[@masars338]

@@CookWellEthanrelated to this, the percentage of the meals calories that come from the sauce. Sometime an 800 calorie salad can be cut down to 600 just by choosing a less calorie dense dressing.

[@UncorkedEnergy]

I've been using oikos high protein plain yogurt as a base for condiments, mixed it with canned chipotles for a nice creamy chipotle sauce, did some with lime juice and a bunch a cilantro, or sometimes I just add garam masala to it with some lemon zest for a middle eastern flavor. also Walden Farms makes a bunch of low to no cal, no fat dressings, of course that pretty processed so that's a once in a while thing, but it can scratch the itch for somethings which are hard to make yourself

[@Bodhizzle]

I really like this style of video. It reminds me of growing up watching the food channel, learning about cooking and techniques while the host is cooking. Would love to see a longer format like this where you do multiple complimentary dishes, bring back some of that classic food show nostalgia.

[@henrybex2159]

Im glad you started this channel. I don't really care for the deep dives but I loved your old recipe vids.

[@DyeAlabaster]

I want to see the top camera pov get steamed up next time Chlebowski.

[@SuperGameFan77]

Hey, just wanted to say I appreciate the low editing videos of you just cooking. It can be super intimidating for someone who basically never cooks to watch someone's tutorial on a recipe and have a bunch of ingredients just appear.

[@Rebellion192]

Made this today and it was awesome (that relish is perfect). Think this will take top spot as my new go-to burger. Love these style of videos too, thanks again Ethan!

[@RorysRamblings]

Definitely adding to my repertoire unna. Cheers mate.

[@julianvickers]

Other than the change from 80:20 beef to the more leaner 93:7, there isn't really anything else you've compromised here. You've even gone for the slightly higher calorie brioche bun over a regular one. A double cheeseburger from McDonalds (in my country NZ) is listed as 460 calories. Obviously the homemade one is nicer, but it's still something to think about.

[@emerspoon]

I would love a condiment video, I feel like those are really the most calorie dense things I add to my meals, even low calorie ones vs normal versions, how to make low calorie ones, or a deep dive would be nice

[@pippa3150]

How about a review on different condiments, but especially mayo and its alternatives (I.e. brands, vegan mayo, etc).

[@rickwoods5274]

American cheese is the best cheese for a cheeseburger because it melts without splitting (sorry, had to :P )

[@NarutoFreak47]

Not in a "how dare you not do it my way" kinda way, but I'm curious how typical it is for you to include other toppings on this particular burger? Things like lettuce and tomato that make the burger a little more substantial and interesting texture-wise without much in the way of additional calories. Is that typically just a "how do I feel in the moment" way or do you think they take away from the mission of this burger for you?

[@isviewer]

A good burger doesn’t need anything but pickles and sauce. Maybe onions. Lettuce and tomato takes away from the meat flavour

[@CookWellEthan]

Oh man, I could do a whole video on burger theory and when I make certain decisions. For this particular style, I’ve come to stop using tomato completely. I really want that beef, cheese, onion, pickle, sauce to come through. On the other hand, if I’m doing a larger single patty burger on the grill during the summer, I want a fat slice of ripe tomato on that. The aroma creating from grilling / charcoal is really distinct so the tomato is nice addition in that case (IMO).

[@NarutoFreak47]

@@isviewer That's a fair take. I think I've always been a person who appreciated to sum of the parts more than having a smaller number of elements take up the entire presence. Could also be mediocre beef though. I'll be mindful of this in my experiments going forward. Thanks for the thoughts!

[@NarutoFreak47]

@@CookWellEthan Haha, no doubt you could. Sounds like a George Motz collab could be in your future! Though, probably hard to dive into anything he hasn't discussed many times already. Anyway, I appreciate your insight on this! I feel like I've always built my burger in basically the exact same way regardless of context and haven't really given myself breathing room to experiment. I should remedy that. Thanks again!

[@coldplayer81]

I don’t really understand how you end up with 500cal. Brioche bun 200cal + meat 180cal - 2 slices of cheese 80cal + mayo (even with light mayo) 20cal and we have 500cal. 🤯🤯

[@user-ii7xc1ry3x]

It might be my favourite so far. Super quick, easy, and high in protein (and delicious). I would love a ramen video in the same vein as this one

[@nataliacarrillo7917]

Would love to see a series of low calorie alternatives!

[@n8dawg640]

Another good way to up the moisture while adding protein is a sunny side up, over easy egg

[@deadfr0g]

Speaking as someone who has fireworks for a brain, that happy little whistle at 3:36 was the most neurotypical s*** I have ever heard in my life and I love it so much. 😄

[@yhavin]

Spectacular, give me 14 of them right now (7,000 calories)

[@Ben-zg7so]

I agree on the 93/7… I know what I’m getting, and I get the flavor, and I feel better for what I’m eating

[@ArgonZavious]

>Start the video >Black screen >fans flip out >command prompt opens up and closes six times >Video starts "Oh man, a new recipe!"

[@evan]

6:58 ahh an ifootage suction cup and spider crab magic arm! A man of culture I see

[@aaronbailey23]

That last bit of onion wasn’t a snack for the chef too? 😂

[@Cerg1998]

500 calories is a reduced healthier one? Man, how big is your unhealthy big burger? Not that I mind, I've just never been capable of finishing a burger this big, they are darn fatty usually

[@ChristopherRucinski]

2 seconds ... 8:40 - 9:25 2 seconds. Nothing more. Nothing less. 2 seconds

[@eraeusboorwel]

I Crave Burgers way too often but don't often get the chance to go to the McDonald's or wherever and get one bet this looks dead easy and fast to fix up so I think it's high time I upped my game and start buying actual ground beef to cook up here at home.

[@RiHa_Games]

With lean beef I find the chopped cheese version (I keep the rest the same) giving a more tender feel than patties

[@Patrick94GSR]

0:40 what kind of Mustard has fat in it? I've never seen such a thing.

[@geoffcasias9367]

I've been doing very similar recipe recently but adding a good amount of black pepper, white pepper and garlic powder after the smash. Can really add a lot of flavor to 93 lean

[@marcuspowell2510]

I love burgers! This was my first time making smash burgers and was easily the best homemade burger I’ve ever had.

[@TehFiishy]

Ive swapped out mayo for a blend of low fat cream cheese and non fat greek yoghurt (about 2:1 greek yoghurt), saves a ton of calories and fat while still being a thick sauce.

[@BuckfastWarrior]

If using another cheese than american that takes longer to melt, like say cheddar for example, any tips on melting the cheese without overcooking the burger? My gut instinct would be to do the steam bowl trick earlier or have the grill/broiler on and pop them under before stacking. Thanks for the recipe, that trick to stop the burger sticking when smashing is great idea

[@CookWellEthan]

If it’s a block of cheddar, I’d grate it on the fine side of a cheese grater. If it’s a slice, the steam bowl will get the job done!

[@StyleRockLife]

Very nice recipe, but I am asking for something! If I remember correctly, you have moved in France. Where do you manage to get such low fat ground beef? As a French guy, it's pretty difficult for me to find under 10% fat and keeping the highest meat quality possible. Thank you for this video (and your hypothetical response)!

[@NiftyPants]

A lot of people associate burgers with being really unhealthy because they always get them with fries and a coke. Really they're not too bad on their own. Even a Big Mac is only 590 calories.

[@PosterityIslesNews]

the problem is big macs are so tiny that they never fill you up and you end up eating 1200 calories worth of food before you finally become full

[@skartimusprime4779]

In Australia they do Angus burgers which have a properly chunky patties, they come in at 642 cal for the classic. If you add two patties it's properly difficult to finish just that one burger. When I was doing keto and got caught out hungry I'd just order that with a lettuce wrap and it was an absolute chungus meal you could get almost anywhere.

[@Exercise4CheatMeals]

Too much 93/7 hate Ethan. Side by side, yes you would definitely tell a difference. By itself, it still tastes amazing, is higher protein, and saves a ton of calories.

[@lethrgy]

dont think hes hating on it, seems more like to be that hes preemptively explaining why hes choosing 93/7 even though he knows 80/20 tastes better. if he were hating on 93/7 he wouldnt use it for this video

[@hectorsoulless]

Yo! I literally just commented suggesting you two collaborate. Reminded me of your smash burger recipe.

[@ImBarryScottCSS]

80-20 is overrated. Often for smash burgers I find 80-20 too juicy, I know FoodTube has conditioned people to slow motion shots of burgers bleeding grease in slow motion as soon as you pick them up, but in the real world that sucks. Your tongue can only be so coated in fat, any more isn't adding extra flavour it's just adding extra calories and making your burger bun a sloppy mess.

[@jasonchen4312]

whoa e4cm the goat. i used to make patties with kangaroo mince (while on poverty cals) and then after moving to 90/10 beef it felt so fatty/greasy, let alone 80/20

[@Artificial.Unintelligence]

Argue the lean beef just to add the calories back with a pile of mayo.. so why not back it up with an actual calorie comparison of different beef grinds vs the condiments you put on? I agree there's too much hate on lean beef but it's way more expensive 9/10.. but also if you go lean you can then 'afford' the calories of a better cheese or bread or whatever. I just hated his justification because he saved calories just to add them all back and then some because not everyone needs a pile of condiments

[@nommlwayne6678]

In Austria Doublecheeseburgers at McDonalds have only 460 kcal

[@rsklinge]

Just made this with some homemade brioche rolls. (wound up being wayyy more than 500 calories because of that!) Great stuff, though, thanks for this!

[@VoiceOverEngineer]

With a cooking surface that could accommodate flipping to a hot section, should I? Imagine a diamond with each patty at opposite points, then flipping to the other two points, increasing heat rippitude :). Kind of like how I try and sear a steak in different spots of a pan when searing. Love the content, wish I could support more than just engagement.

[@Fuuntag]

The struggle for a calorie controlled smash burger that actually hits the spot is *real*

[@notjustajeep7329]

Can you do a start to finish cook and clean on that awesome made in pan. I know you said you don't wash it all the time.

[@decokane1019]

This is exactly how I make burgers. But I use 90/10 beef, reduced fat cheese singles, and no smoked paprika. I will be introducing the smoked paprika though. 🍔 😋 Thanks for the content Ethan 🙏🏻

[@TheShelbinator3000]

If I had to pick, especially if I want two burgers... that second slice of cheese. Can live without that.

[@mrtomgiorgio]

Mustard is labeled as a fat on the video and the recipe page. I assume this is a mistake?

[@dakota5267]

I'm glad someone else noticed this. Was so confused and beginning to wonder if my understanding of mustard was fundamentally wrong lol

[@thomaskendall452]

I wonder how long that Special Sauce would live in the fridge. It would be handy to make up a larger batch and stretch it across five or so meals.

[@rickybryan1759]

Oh ok - Tomato Sauce in fridge or pantry?!? Aussie mass market Tommy sauce says fridge after opening

[@KDillon-gj2uf]

The real question I have, is do you keep your ketchup in the pantry or the fridge?

[@erikvarner194]

loved the video.exe

[@shrewdcritic83]

Ethan got that tech frfr

[@EmissaryOfSmeagol]

The thing with burgers is that one is never enough... 😭

[@djhammond779]

Love the series, you’re the man Ethan!

[@polgomezroyo5233]

This video is so chaotic somehow

[@EndiHamid]

8:07 maybe it'd help to put a clear acrylic sheet or glass in front of the camera 😅

[@nikooooo7661]

id prefer to eat what i want on a "cheat ish" day and then back fill the calories with a yogurt and protein shake to hit the rest of cals and protein. easier than planning out a day to "cheat" on a regular basis. you can pretty much eat anything at that point when you backfill with 1 or 2 low calorie high protein shakes.

[@chantellebadenhorst4654]

Looks super yum!

[@avereynakama9854]

Okay, that's creepy. Was just gonna make a double cheese burger using up home made cheese sauce, then you post this going, "No, this is the HEALTHY version!" lol. But, seriously, I'm always open to different versions of things I already like.

[@ryanjaneczek4483]

So I have a made in stainless steel pan how do I get that ripping hot like you said but don’t burn the edges. Everytime I try to get my stainless steel pan that hot I end up having to use bar keepers friend for 30 minutes after. Very annoying

[@ryanjaneczek4483]

Any advice?

[@tygub3556]

Burger videos are the best!

[@Rickythesinger]

Fire, if you’re in a pinch, a cheeseburger animal style from in n out is right under 500 calories too

[@glitchsister]

250 isn't a bad weight for a 20 something athlete, with the amount of exercise you'd get used too you'd probably be the weight you are now just by living normally, unless you continued athletics

[@TheBuddhaMike]

If you don't like mayo, what's a good swap?

[@sergioestebanbautistamoren1436]

Is it normal for you to make noises while you chew?

[@misterbryton1213]

There's something relaxing about watching Ethan just cook. Love this channel

[@hi-muckety-muck]

Why do they even have to be double? What does the second patty do? If ever I eat a burger (which doesn't happen often), I go for one patty, but one made of good meat. This may cost just a little more than what you can get in run-of-the-mill chains while tasting a lot better. One of the worst burgers I ate was BK's Baconizer, which was also among the most expensive. Non-crispy bacon that adds nothing, second patty that's just extra, bad cheese, bad sauce, huge cardboardy bun. I no longer eat there at all

[@damnno]

Ethan, when did you get a camera person?

[@miquerto]

why is your ketchup not cold? also, thank you for sharing this video

[@weebrahim]

Thnx for sharing

[@marym434]

Ketchup went from pantry to fridge?

[@bandwire]

There are red onions in this video that aren't pickled? What the heck is going on.

[@hectorsoulless]

You and exercise4cheatmeals should definitely collaborate on some recipes. One of his older videos is his version of a lower calorie smashburger.

[@Cheed]

Random - where did you get the metal bowl you made the burger sauce in

[@Madic74]

wait ketchup came out of the cupboard and you put it back in the fridge?!

[@Holy_Shadows]

Pro Tip: If you use Hellman's light mayo, you can cut out even more calories!

[@jimmaul]

light mayo is really not worth eating unfortunately. Added sugar, starches, preservatives, etc. Just put less mayo.

[@RisingPhoenix05]

I wish leaner ground beef wasn't MORE expensive than the 80/20. Great video as always

[@ImBarryScottCSS]

Why wouldn't it be? Fat is cheap. What's wild is the cheapest beef actually has some of the fat trimmings from the 'lean cuts' mixed back in to it and can be 25-30% fat.

[@manroopchoong3296]

sounds dumb but can you make a video of the best way to store your meat. I grew up vegan so its a bit tough getting the hang of not letting food spoil

[@Yorviing]

Honestly this looks so good and came out the right time. Well done, Ethan! Fantastic video as always, friend! 😄

[@miketheliar1671]

Ethan Chlebows.exe

[@RobertMayfair]

Looks great but I can eat three so

[@gohabs9]

patty and burger are not interchangeable lol

[@johnstewart5221]

maybe msg on the burger would help with flavor

[@sou_agua]

These are the videos I need. Between you and Alton Brown, I've learned how to make tasty things that bring delight--now I need to maximize the low calorie/major flavor tack.

[@American_Heart]

A healthier but still delectable looking burger? Say less.

[@krozzer2748]

Can't believe one of those has taken you 10 years to get through.

[@ImBarryScottCSS]

Really the weight loss isn't that impressive when you consider how extreme that diet is 😂

[@ShaunRGardner]

Watching you wash your hands is infuriating You’re not getting them sanitized in the slightest. I don’t even know if you’re getting the food off them

[@JuanHerrera1]

Maybe some msg would help the burgers

[@Scott-ji2tu]

i have given this new style of video a good honest try, and i have come to realize it's not very appealing. After the intro, instead of paying attention to the substance of the video, I wind up just listening to the ever deafening silence when he is scrambling about the set in between the dialog. you wouldn't think a scripted voice over is preferable, but, unless you have the gift of gab a la Emeril, Mario, or Bobby, it just winds up being odd in my opinion

[@TWitWoW]

this was a fantastic video and made me want to try my own version at home. Thanks for making these so accessible, Ethan!

[@ImBarryScottCSS]

Super lean mince can be a very effective diet tool and doesn't have to be a dry mess. I think as Ethan and Josh have recently shown you just have to be very conservative on how much heat you show it. The safety net that fat provides is gone so if you overcook it you're done. My local Aldi sell 97-3 and I can turn out some pretty bloody decent meatballs from it that are *very* macro friendly and delicious when cooked with high quality canned tomatoes. One of my very favorite diet meals, can have them with pasta post workout of sub lower carb options as and when required.

[@AA-ki6zn]

Damn I was just checking your small kitchen setup hacks and now you're living large. Good for you, Ethan.

[@jasonsansbury]

500 calories with the bun or without? Not clear to me.

[@BuckfastWarrior]

Judging by the link to the recipe in the description the bun is included in the 500 calories

[@NarutoFreak47]

As mentioned, the bun is included on the website, so there are probably calorie gains (or deficits, as it were) to be made there as well since its brioche.

[@araylaurence6220]

bun included

[@peterchrostowski6719]

dont season the ball prior to smashing, youre creating a layer of moisture that prevents it from sticking to the griddle which in this case you want. seasoning it on the one smashed side is plenty for a burger that thin.

[@BlueDragon1504]

Do want to add that a more important part to weight loss than just cutting calories is getting all the nutrients you need with fewer calories.

[@zeeiii6857]

I personally substitute a lower carb 'keto' hamburger bun which cuts the calories from the bun in half and adds more protein. I prefer a 85/15 burger with a mid (mostly textural) bun than a higher calorie bun and leaner beef.

[@valerazio]

I wonder if mayo here helps balance tanginess and sourness from the mustard, or Heinz.. I don’t know if it's a cultural thing, but for me and everyone I know from Eastern Europe, Heinz is suuuuper sour. Great video as always, man. This is the version of burger that would make as well! The only thing that I love them pickles and pickled onion (that I learned from you as well) so I add them on top of the pickles inside the sauce, right on top of the cheese, and it works fantastic for me.

[@shelleysinger56]

The GOAT strikes again 😯🤝

[@Krude358]

No one: Ethan: Again,

[@Notable2Nikki]

I love a good burger. My fave way is to have Boursin cheese on it and carameized onions. I also love that it fits into my carb goals if I skip the fries and soda.

[@AdAce21]

You can also use fat free american cheese to reduce the calories and up the protein

[@pichael2405]

Holy that weight loss is insane, gratz on keeping it up.

[@jimmaul]

I like how he eats whatever he makes right away. Its like, hmm, im hungry, guess I'll make a video.

[@fostermatt80]

Why not use 80/20 and just sacrifice one of the slices of cheese? The difference in macros would about break even and I guarantee it would taste better. Not to mention 93/7 is always like 80% more expensive than 80/20. So you're paying more for a burger that tastes worse.