Post-Workout Wagyu Burger Stack (60g Protein, No Bun)

Method

1. 1

   Form two loose 4 oz patties. Season heavily with salt and pepper.

2. 2

   Cook bacon in a cold cast iron, render fat slowly. Set aside on paper towel.

3. 3

   Crank heat to high. Smash patties in the bacon fat for 90 seconds per side. Top each with cheese in the last 30 seconds.

4. 4

   Fry egg in the same pan, runny yolk.

5. 5

   Stack: lettuce, patty, bacon, patty, cheese, egg. Wrap in another leaf.

6. 6

   Macros: ~60g protein, 4g carbs, 52g fat. Eat within an hour of training for maximum muscle protein synthesis.