Getting a healthy(ish) Cheeseburger Fix

I adore cheeseburgers. It’s one of those dishes that I am always in the mood for, no matter what. I will never say no to getting a cheeseburger. It may be a bit of a downfall though when trying to eat healthier. So, I have collected LOTS of “healthy” cheeseburger recipes over the years. Most are just deconstructed salads than never really satisfy a craving for a big old burger. But, I tried a new recipe out last week that did a pretty good job finally!

First of all, I love a dish that comes portion controlled out of the gate. I am hit or miss about measuring out portions as well as I should be these days. I am trying to get back into my good habits but it’s not going well. So, this recipe immediately wins because it uses a handy muffin tin to portion out the correct amounts for me! I also like that the serving for this is two “muffins” so basically you get two cheeseburger sliders for dinner. I also liked the meat mixture to create the “burgers” – adding the mustard into the meat mixture really adds a nice little kick and then the ketchup and pickle on top make this an excellent cheeseburger substitute. It also comes together really easily with a fairly small amount of chopping for once. This one went onto the keeper pile for sure!

Cheeseburger Mini Loaves

Mine aren’t very neat but they were tasty!

Cheeseburger Mini Loaves (original recipe here)
Makes 6 servings (2 loaves per serving)

Ingredients
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup whole-wheat panko breadcrumbs
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
3 tbsp. ketchup
2 tsp. yellow mustard
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded reduced-fat cheddar cheese

Directions

  1. Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray (use a paper towel to make sure the spray is spread all over the inside of the cups).
  2. In a large bowl, thoroughly mix all ingredients except cheese. Evenly fill muffin pan, and smooth out the tops.
  3. Bake until firm with lightly browned edges, about 35 minutes.
  4. Sprinkle with cheese. Bake until melted, about 3 minutes.
  5. Optional: Serve with a dollop of ketchup or mustard and a dill pickle chip on top
Advertisements

Leave a Comment for Me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s