Low Carb Teriyaki Burger – Weight Loss Surgery Recipe

Steph Wagner MS, RDN

April 24, 2015

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Low Carb Teriyaki Burger – Weight Loss Surgery Recipe


Low Carb Teriyaki Burger - great for weight loss surgery patients!

I love this low carb burger recipe for two reasons 1) loads of great flavor 2) little time to make.  In fact, if you aren’t wanting too big of a flavor punch, you may consider using only half of the onion soup packet.

These are the types of ingredients you can keep on hand (except the ground beef) and create for “in a pinch” type of dinners. Who doesn’t love those??

What makes this recipe so great for weight loss surgery patients?

1 – None of the ingredients are starchy

2 – Packed with protein! Take small bites, eat slowly and fluids while eating….and you’ll be full for hours!

3 – So much flavor you won’t miss the bun…or even toppings

4 – They make great leftovers for healthy lunches

Low Carb Teriyaki Burger - easy recipe for postop wls patients

Low Carb Teriyaki Burger - great for weight loss surgery patients!

Low Carb Teriyaki Burger - Weight Loss Surgery Recipe

Course: Main Dish
Cuisine: American
Servings: 6 burgers
Calories: 147kcal
Author: Steph Wagner
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  • 1 packet onion soup mix
  • 1 lb 93% lean ground beef
  • 1/4 cup water
  • 4 green onions, chopped
  • 1/3 cup teriyaki sauce


  • Combine all the ingredients in a bowl and mix well. Form into six patties.
  • Heat a grill pan to medium high heat. Spray lightly with cooking spray. Cook burgers about 6 minutes per side or until cooked through (internal temp should be 165F)
  • Remove from heat, let cool slightly and serve!


Serving: 1burger | Calories: 147kcal | Carbohydrates: 7g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1200mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
Nutrition Facts
Low Carb Teriyaki Burger - Weight Loss Surgery Recipe
Amount Per Serving (1 burger)
Calories 147 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 1200mg52%
Potassium 368mg11%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 17g34%
Vitamin A 81IU2%
Vitamin C 2mg2%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

8 thoughts on “Low Carb Teriyaki Burger – Weight Loss Surgery Recipe”

  1. What is up with all the recipes with no nutritional info (protein, carbs, number of servings)???

  2. Hi Alyse!!

    My apologies for sure! My earlier recipes don’t have the same nutrition info as my latest recipes as I have a new plugin to help me on the new recipes…but didn’t have it before! I try to go back and update them as I have time. I updated this one with the protein, carbs and servings. I do have a video on how to calculate nutrition info for recipes you find online easily using MyFitnessPal. Check that out if you haven’t used them before! It’s a free service whether you use them for food journaling or not. 

  3. Funny, but when I copy and paste the URL address into myfitness pal, there is a significant difference in the carb count for this recipe. MYP has the calorie count as 251 and the carbs as 17 gr.

  4. Sounds like a good recipe but what’s funny is when I copy and paste the URL address into myfitness pal, there is a significant difference in the nutritional count, especially the carbs, for this recipe. For 4 servings, MFP has the calorie count as 251 and the carbs as 17 gr.

  5. Absolutely. MFP will vary WIDELY on their nutrition information, primarily because of the huge swing in ingredients. I have to go through and be very cautious about what particular ingredient I used. It’s why I’ve always hesitated to put nutrition information on here because it’s just not accurate from kitchen to kitchen! As time consuming as it is, the most reliable way to know what you’re getting is to verify the ingredients closely. And you have to look for funky numbers. Sometimes it will say my half an onion was 30 grams of carbs. One time my dried thyme was 17 grams of carbs. I personally like to copy and paste the ingredients into the “Manual” option in MFP and then go through each ingredient line by line for accuracy. I hope that helps! Thank you for the comment!

  6. I just had gastric bypass sugery on 6/6/18. I had planned to have a sleve but bypass became necessary. So i am now trying to learn about what is ok after bypass. Is the teriyaki sauce in this recipe ok for bypass patients?

  7. @Tommie Yes all the recipes on this site are suitable for gastric bypass as well! It’s always a good idea to look for condiments that have less than 6 g of sugar per serving. And at 1/3 of a cup in this recipe and it makes six burger patties you don’t end up getting much of their sauce at all! Of course everything is a learning experience after surgery :-) follow your programs guidelines but my patients need to wait a month typically before adding in ground beef.

  8. I had the gastric sleeve 3 years ago. My program did not allow any solid foods for 3 weeks, then soft foods for another 6 weeks. It was almost 3 months before I could have something like this. Of course, when I was “allowed” solid foods of this sort, it was always recommended by my surgeon and nutritionist to try a very small amount before diving in for the real deal! It was very wise advice as some foods agreed with me right away and some did not. AND there were some foods that simply are still not on the menu after 3 years.

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