Lean ground beef hamburger cups for great texture and flavor for your protein
Hamburger cups, similar to mini meatloaf
If you’ve made mini meatloaf before, this is incredibly similar. The main difference is the flavor profile of mustard and ketchup to really bring up the summer barbecue flavors!
The texture on these is moist and soft making it a friendly meal for post-op patients. Lean and dense protein is so great for hunger control! However, as you likely know, that doesn’t always make it easy going down. Phew!
The key with these hamburger cup (and really as always) take small bites, go slowly and stop at your first sign of fullness.
What’s the portion size?
Ahh the most common question I receive is about the portion size. It make sense! The question is how much do I eat???
If you’re new to Bariatric Food Coach, my approach is a little more on the “intuitive eating” side. This means I coach my post-op patients to make their meals focus on lean protein and vegetables. Focus on a ratio of 2:1 protein to vegetable. Take small bites, pause in between each one and stop at the first sign of fullness.
So what is the portion size? That’s for your pouch to tell you! One of the many reasons I like this approach is because it can be applied no matter where you are in the journey. If you focus on a filling protein source, it will be very hard to overeat. In fact, better to fill up on what you need of the protein than to cut yourself off early and feel hungry soon after a meal.
Whether you eat one hamburger cup or three, it’s all filling protein. Allow your body to be the guide.
Similar recipes on Bariatric Food Coach
- 1 lb lean ground beef 90% lean or greater
- 2 eggs
- 1/3 cup 2% cheddar cheese shredded
- 1/2 cup grated parmesan cheese reduced fat
- 1/4 cup ketchup lowest sugar available
- 3 tbsp mustard
- 12 slices pickles
- Heat oven to 425F. Spray a 12 cup muffin tin with cooking spray or olive oil. (Note: I use a silicone muffin pan and it works very well!)
- Excluding pickle slices, add all ingredients to a large mixing bowl. Combine all ingredients well much like a meatloaf.
- Using a cookie scoop or two spoons, divide evenly into 12 wells of muffin pan.
- Bake for 20-25 minutes or until internal temperature reaches 160F. Remove from oven, allow to cool slightly and top each loaf with a pickle.