Burguer da Dieta Prática
BURGUER da DIETA PRÁTICA is a medium Brazilian recipe that serves 2. 630 calories per serving. Recipe by GG BRASA on YouTube.
Prep: 12 min | Cook: 21 min | Total: 43 min
Cost: $10.69 total, $5.35 per serving
Ingredients
- 200 g Patinho (Lean Ground Beef) (keep meat cold, divided into two 100 g patties)
- 30 g Light Cream Cheese (adds creaminess, use low‑fat version)
- 60 g Mozzarella Cheese (half slice per burger, shredded or sliced)
- 30 g Red Bell Pepper (diced, optional for color and crunch)
- 2 tsp Salt (part of SPG seasoning)
- 1 tsp Black Pepper (ground, part of SPG seasoning)
- 1 tsp Garlic Powder (part of SPG seasoning)
- 2 pieces Pastel Dough Sheets (plastic‑free, about 150 g each)
- 1 tsp Olive Oil (brush dough for crispness)
Instructions
Keep meat cold and shape patties
Place the 200 g of patinho in the freezer for 5 minutes, then divide into two 100 g balls, press each in a patty mold to form thin round patties.
Time: PT5M
Season patties with SPG
Sprinkle each patty evenly with 1 tsp salt, ½ tsp black pepper and ½ tsp garlic powder (SPG seasoning).
Time: PT2M
Preheat grill and grill patties
Heat the charcoal grill to medium‑high. Grill each patty for about 2 minutes per side, aiming for a rare to medium‑rare interior.
Time: PT4M
Rest patties briefly
Transfer the patties to a plate and let rest for 2 minutes while you prepare the assembly.
Time: PT2M
Assemble burger in pastel dough
Lay one pastel sheet on a clean surface. Spread a thin layer (≈1 tsp) of light cream cheese, place half a slice of mozzarella, add a few diced red bell pepper pieces, then set the grilled patty on top. Cover with the second pastel sheet and press the edges together, sealing the burger completely.
Time: PT7M
Preheat oven
Preheat the oven to 220 °C (428 °F).
Time: PT5M
Temperature: 220°C
Bake until golden
Place the assembled burgers on a baking sheet lined with parchment paper. Bake for 12 minutes, or until the pastel dough is puffed and golden brown.
Time: PT12M
Temperature: 220°C
Cool and serve or freeze
Remove from oven, let cool 2 minutes. Serve immediately, or wrap tightly in foil and freeze for later. To reheat, air‑fry at 200 °C for 5‑6 minutes.
Time: PT2M
Nutrition Facts
- Calories
- 630
- Protein
- 33 g
- Carbohydrates
- 47 g
- Fat
- 32 g
- Fiber
- 2 g
Dietary info: High protein, Contains gluten, Contains dairy, Low sugar
Allergens: Dairy, Gluten, Beef
Ingredient Substitutions
- Instead of Patinho (Lean Ground Beef): Ground turkey, Ground chicken
- Instead of Light Cream Cheese: Greek yogurt, Low‑fat ricotta
- Instead of Mozzarella Cheese: Provolone, Low‑moisture cheese
- Instead of Red Bell Pepper: Red chili flakes, Paprika
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Pastel Dough Sheets: Spring roll wrappers, Phyllo dough
- Instead of Olive Oil: Vegetable oil, Canola oil
Equipment Needed
- Charcoal Grill
- Mixing Bowl
- Patty Press or Mold
- Baking Sheet
- Parchment Paper
- Oven
- Knife
- Cutting Board
- Small Spatula
Critical Steps — Do Not Skip
- Keep the meat cold while shaping the patties
- Grill the patty only to rare/medium‑rare to retain juiciness
- Seal the pastel dough tightly to prevent leakage
- Bake just until the dough is golden; over‑baking dries the patty
Chef Tips from the Video
- Brush the sealed dough with a beaten egg for a shiny golden crust.
- For extra flavor, add a pinch of smoked paprika to the SPG seasoning.
- Use a kitchen torch to quickly sear the patty before assembly if you prefer a charred exterior.
Troubleshooting
Patty turned dry
Grill only to rare/medium‑rare and avoid pressing the patty after cooking.
Dough opened during baking
Seal edges firmly and brush a light egg wash or water on the seam before baking.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap each burger tightly in foil or freezer bag; freeze for up to 2 months.
Room temperature: Do not store at room temperature; consume within 2 hours if left out.
Make-Ahead Tips
- Assemble the burgers, wrap each tightly in plastic‑free foil, and freeze. Bake from frozen, adding 3‑4 minutes to the baking time.
- Grill the patties a day ahead and keep them refrigerated; reheat briefly before assembly.
Frequently Asked Questions
What is the cultural significance and history of pastel‑wrapped burgers in Brazilian cuisine?
Pastel‑wrapped burgers are a modern twist on Brazil’s beloved street food pastel, combining the convenience of a handheld snack with the protein punch of a burger. They reflect Brazil’s love for grilled meats (churrasco) and the tradition of serving quick, portable meals at fairs and beachside kiosks.
What are the traditional regional variations of burger‑in‑pastel in Brazil?
In the Southeast, the filling often includes cheese and a thin beef patty, while in the Northeast cooks may add spicy molho de pimenta or use pork instead of beef. Some coastal versions swap the pastel dough for a thinner, fried dough called “enroladinho”.
How is this pastel‑wrapped burger traditionally served in Brazil?
It is usually served hot, sliced in half, with a side of vinaigrette salsa, lime wedges, and sometimes a drizzle of hot sauce. Street vendors often pair it with a cold beer or a fresh guaraná soda.
What occasions or celebrations is this pastel burger associated with in Brazilian culture?
Pastel‑wrapped burgers are popular at festas juninas, beach gatherings, and weekend churrasco parties because they are easy to eat while standing and complement the grilled meats that dominate those events.
What other Brazilian dishes pair well with this pastel‑wrapped burger?
Serve it alongside a simple Brazilian black‑bean salad (salada de feijão), fried yucca (mandioca frita), or a fresh cucumber‑tomato salad dressed with olive oil and lime. A cold caipirinha also makes a classic pairing.
What makes the pastel‑wrapped burger special or unique in Brazilian street food?
The combination of a lean patinho patty, light cream cheese, and mozzarella inside a crisp pastel creates a balance of protein, creaminess, and crunch that is lighter than traditional deep‑fried pastéis yet still indulgent.
How has the pastel‑wrapped burger evolved over time in Brazil?
Originally a simple meat‑filled pastel, the recipe evolved in the 2000s when health‑conscious cooks began using lean patinho, low‑fat cream cheese, and baking instead of deep‑frying, turning it into a protein‑rich snack suitable for diet‑focused diners.
What are the most common mistakes to avoid when making the pastel‑wrapped burger?
Common errors include over‑cooking the lean patinho, which makes the patty dry, and not sealing the pastel edges tightly, causing the dough to open during baking. Also, using too much filling can make the pastry burst.
Why does this recipe call for the patty to be cooked rare instead of well‑done?
Patinho is a very lean cut with little intramuscular fat; cooking it beyond rare quickly dries it out. A rare interior stays juicy, and the brief oven bake finishes the cooking without sacrificing moisture.
What does the YouTube channel GG BRASA specialize in?
The YouTube channel GG BRASA focuses on Brazilian grilled dishes, barbecue techniques, and creative low‑calorie twists on classic street foods. Host GG shares step‑by‑step tutorials that emphasize flavor, simplicity, and healthier cooking methods.
Last updated: September 6, 2026
