High-Protein Five Guys Patty Melt (57g P)
PanaceaPalm (adapted by JojoM)
Double smash patty melt on brioche with caramelised onions, light cheese and a tangy secret sauce—about 575 kcal and 57g protein per serving. Fakeaway, fast and juicy.
Why You’ll Love This
This isn’t just a fakeaway—it’s a high-protein powerhouse that hits every craving. With double smash patties, caramelised onions, gooey light cheese, and a tangy homemade secret sauce, it packs serious flavour and gym-friendly macros. Each patty melt clocks in at around 575 kcal and 57g of protein.
What Makes It High Protein?
- Lean beef: Using 5% fat mince keeps it lean but juicy.
- Light cheese: Still melty and satisfying but lower in fat.
- Secret sauce: Lower sugar and lighter mayo, but still punchy.
- Brioche bun: Adds indulgence without pushing calories too high.
Meal Prep & Macros
Each recipe makes 3 patty melts—ideal for quick lunches or post-workout dinners. You can prep the patties and sauce ahead, then assemble and toast to order.
Per melt:
- Calories: 575
- Protein: 57g
- Carbs: 37g
- Fat: 21g
Tips for Success
- Chill the mince before forming balls—it helps hold the shape for a cleaner smash.
- Use parchment between the meat and the press to prevent sticking.
- Don’t skip the sauce—its tangy-sweet flavour pulls the whole melt together.
- Toast low and slow to get that perfect crispy golden crust without burning.
Variations
- Swap the brioche for a low-carb wrap or high-protein bread.
- Add pickles or jalapeños for a zesty kick.
- Use turkey mince instead of beef for a leaner twist.
Fakeaway Friday? Sorted.
Next time you’re tempted to order a burger, remember this one comes together in just over 30 minutes and doesn’t skimp on satisfaction. It’s a fakeaway worth repeating.
High-Protein Five Guys Patty Melt (57g P)
PanaceaPalm (adapted by JojoM)Double smash patty melt on brioche with caramelised onions, light cheese and a tangy secret sauce—about 575 kcal and 57g protein per serving. Fakeaway, fast and juicy.
Chef's Tips
Chill mince 10 minutes so balls hold shape for a cleaner smash.
Use parchment between meat and press to prevent sticking.
Toast buns low–medium; cover briefly to melt cheese without burning.
Flip the assembled melt using a plate if needed to keep layers intact.
Weigh six 100 g meat balls for even cooking and nutrition.
Tools Used
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Ingredients
Double Smash Patties
Caramelised Onions
Secret Sauce
To Assemble
Instructions
Caramelise the onions
- 1
Spray a skillet and set over medium heat. Add sliced onion and a pinch of salt; cook 8–10 minutes, stirring, until soft and golden.
- 2
Stir in balsamic and sweetener; cook 1–2 minutes until glossy. Set aside.
Make the secret sauce
- 1
Mix ketchup, light mayo, mustard, honey, chives and black pepper until smooth. Chill.
Cook the smash patties
- 1
Preheat a heavy skillet over medium-high until very hot.
- 2
Season the meat balls with salt and pepper. Place two balls in the pan; cover with parchment and smash thin using a press or spatula.
- 3
Cook 60–90 seconds, flip, top each with a cheese slice and cook another 45–60 seconds until edges are crisp and cheese melts. Repeat for all 6 patties.
Assemble & toast
- 1
Split buns and spread sauce on both cut sides. Add a slice of cheese to the bottom bun.
- 2
Stack two cheesy patties and some onions on each bun; cap with the top.
- 3
Return to a clean pan on low–medium. Press gently and toast 1–2 minutes per side until the outside is golden and the cheese is oozing. Use a plate to help flip if needed.
- 4
Slice and serve hot.
Comments & Reviews
Sophie
11/10/2025
Quick Friday fakeaway—brioche toasted perfectly low heat. Will repeat.
Luca
11/10/2025
Tip with parchment for smashing = game changer. I added pickles.
Aisha
11/10/2025
Used regular ketchup and full-fat mayo; still around 600 kcal. Family loved it.
Max
11/10/2025
Made it post-gym—crazy good and super filling. The onions make it!
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Nutrition Facts
Serving Size: 1 patty melt
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
