It is a chilly winter evening and your family is hungry. You want something warm, filling, and healthy. This High Protein Cheeseburger Orzo is the ultimate solution for your table.
This recipe delivers the nostalgic flavors of a juicy burger. It is creamy, cheesy, and incredibly satisfying. You can have this High Protein Cheeseburger Orzo ready in just 30 minutes.
Why You’ll Love This Recipe
This dish is a total weeknight winner for busy parents. It uses only one pot, which means less time washing dishes. You get the comfort of pasta with a massive protein boost.
Each serving provides about 40 grams of protein to keep you full. It is a healthy reset that actually tastes like a treat. Your kids will ask for seconds of this creamy goodness.
Simple Method
Making this meal is stress-free and easy even for beginners. You simply brown the beef and sauté the onions in one pan. The orzo cooks right in the beef broth for maximum flavor.
Everything comes together in under half an hour. You don’t need fancy equipment or advanced skills. It is simple, fresh, and doable for any home cook.
Simple Ingredients
Most of these items are likely already in your pantry. We use fresh, wholesome ingredients to create a rich sauce without heavy cream.
- 1 lb Lean Ground Beef (93/7 or 96/4)
- 1.5 cups Dry Orzo Pasta
- 1 medium Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 2 cups Low Sodium Beef Broth
- 1/2 cup Fat-Free Milk
- 2 tbsp Tomato Paste
- 1 tbsp Yellow Mustard
- 1 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- 1/2 tsp Coarse Black Pepper
- 1 cup Shredded Reduced-Fat Sharp Cheddar Cheese
- 1/2 cup Plain Non-fat Greek Yogurt
Step-by-Step
- Place a large non-stick skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook until fully browned, breaking it into small crumbles. Drain any excess fluid.
- Incorporate the diced onion into the skillet and sauté for 4 minutes until translucent.
- Add the minced garlic, tomato paste, mustard, smoked paprika, salt, and black pepper. Stir constantly for 1 minute to caramelize the tomato paste and bloom the spices.
- Add the dry orzo to the skillet, stirring for 1 minute to incorporate with the fat and aromatics.
- Deglaze the pan with the beef broth and add the milk. Bring the mixture to a light boil.
- Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 9 to 11 minutes. Stir every 3 minutes to prevent the orzo from adhering to the bottom of the pan.
- Once the orzo is al dente and the liquid has reduced to a thick sauce consistency, remove the pan from the heat source.
- Stir in the shredded cheddar cheese until fully melted and integrated.
- Gently fold in the Greek yogurt until the sauce is uniform and creamy. Avoid boiling after adding yogurt to prevent curdling.
- Adjust seasoning to taste and serve immediately.
Best Ways to Enjoy It
Serve this warm in deep bowls for a cozy night in. You can top it with diced pickles and fresh tomatoes. These toppings add a bright, fresh crunch to every bite.
Pair it with a simple side salad for more greens. It is the perfect comfort food for a relaxed family dinner. Set the table and enjoy this hearty meal together.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to four days. This makes it a great option for easy lunches later.
To reheat, add a small splash of milk or broth. Warm it gently on the stove or in the microwave. The extra liquid helps restore that creamy, tender texture perfectly.
Tips for Best Results
- Don’t skip the mustard as it provides that classic burger tang.
- Use a non-stick skillet to prevent the orzo from sticking.
- Stir the orzo every few minutes to ensure even cooking.
- Remove from heat before adding yogurt to avoid curdling.
- Grate your own cheese for a much smoother melt.
- Add a splash of water if the sauce gets too thick.
- Use lean beef to keep the calories balanced and light.
Easy Flavor Ideas
- Make it spicy by adding a pinch of red pepper flakes.
- Swap ground beef for ground turkey for a leaner option.
- Add diced bell peppers for extra vitamins and color.
- Use gluten-free orzo to accommodate dietary needs easily.
Common Questions
Can I use Greek yogurt instead of sour cream?
Yes, non-fat Greek yogurt is a wonderful substitute. It adds a lovely tang and extra protein. Just ensure you fold it in after removing the heat.
How do I keep the orzo from getting mushy?
Watch the timer closely and test at nine minutes. You want the pasta to be al dente. It will continue to soften slightly in the sauce.
I hope this warm, cheesy meal brings a little extra joy to your table tonight. It is the perfect way to end a busy day with something nourishing. Happy cooking!
— Katie Wood
Ingredients
- 1 lb Lean Ground Beef (93/7 or 96/4)
- 1.5 cups Dry Orzo Pasta
- 1 medium Yellow Onion, finely diced
- 2 cloves Garlic , minced
- 2 cups Low Sodium Beef Broth
- 1/2 cup Fat -Free Milk
- 2 tbsp Tomato Paste
- 1 tbsp Yellow Mustard
- 1 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- 1/2 tsp Coarse Black Pepper
- 1 cup Shredded Reduced-Fat Sharp Cheddar Cheese
- 1/2 cup Plain Non-fat Greek Yogurt
Instructions
- Place a large non-stick skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook until fully browned, breaking it into small crumbles. Drain any excess fluid.
- Incorporate the diced onion into the skillet and sauté for 4 minutes until translucent.
- Add the minced garlic, tomato paste, mustard, smoked paprika, salt, and black pepper. Stir constantly for 1 minute to caramelize the tomato paste and bloom the spices.
- Add the dry orzo to the skillet, stirring for 1 minute to incorporate with the fat and aromatics.
- Deglaze the pan with the beef broth and add the milk. Bring the mixture to a light boil.
- Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for 9 to 11 minutes. Stir every 3 minutes to prevent the orzo from adhering to the bottom of the pan.
- Once the orzo is al dente and the liquid has reduced to a thick sauce consistency, remove the pan from the heat source.
- Stir in the shredded cheddar cheese until fully melted and integrated.
- Gently fold in the Greek yogurt until the sauce is uniform and creamy. Avoid boiling after adding yogurt to prevent curdling.
- Adjust seasoning to taste and serve immediately.
