Vegetable Stuffed Burgers with Oopsie Rolls

I have made the Oopsie Rolls and similar burger's before but I modified the burgers a bit so that is why I made a new blog entry. Instead of putting the cheese in the middle, I switched that and put the Mushroom and Onions inside and then added the cheese when we were ready to eat it after the burgers were cooked. These are super filling and I had veggies to eat but I was so full I skipped the veggies. 

 I got the original recipes from: 

For the Oopsie Rolls:
yourlighterside.com/gluten-free-low-carb-buns-aka-oopsie-rolls/

Veggie Stuffed Burgers:
www.fatsecret.com/recipes/cheese-and-vegetable-stuffed-burgers/Default.aspx

Oopsie Rolls (low carb/gluten free)
Image Source:yourlighterside.com/gluten-free-low-carb-buns-aka-oopsie-rolls/
Ingredients:
  • 3 large eggs
  • 1/8 TSP cream of tartar
  • 3 oz cream cheese (Do not soften)
Directions: 
  1. Pre-heat the oven to 300 degrees. 
  2. Separate the egg yolks and whites into two different mixing bowls. 
  3. Add cream cheese to the yolks.
  4. Add cream of tartar to the whites.
  5. Use a handheld mixer and mix up the egg whites and cream of tartar first. 
  6. Then using the handheld mixer mix up the yolks and cream cheese.
  7. Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not the break down the whites. 
There are two ways you can Bake these:

Option 1: Spray a cookie sheet with non-stick spray and spoon the mixture into the sheet, making 6 mounds. Flatten each mound slightly. 

Option 2 (what I did): Spray a muffin tin with non-stick spray and spoon the mixture into the muffin holders. (This makes about 8-10 rolls)

Bake for 30 minutes. Remove from the oven and let cool. Serve and for the extra's you can either refrigerate them and/or freeze them. 

The Net Carbs per 1 Roll for Option 1 is: 0.6 grams 
The Net Carbs per 1 Roll for Option 2 is: 0.36 grams

Vegetable Stuffed Burgers
Image Source: www.fatsecret.com/Default.aspx?pa=recimd&recipeid=758

Ingredients:
  • About 1 pound ground beef (I always use the leanest I can get: 97%)
  • 1/8 TSP black pepper
  • 1/4 TSP salt
  • 1/2 TSP garlic, minced
  • 1/2 cup mushroom, chopped into pieces
  • 1/4 cup onion, chopped
  • 1 TBS soy sauce
  • 1/2 TBS Worcestershire sauce (I ran out, I would have used a full TBS if I had it)
  • 5 slices of cheese (I used a low fat sharp cheddar cheese)
Directions: 
  1. Combine ground beef, pepper, salt, garlic, mushrooms, onion, soy sauce and Worcestershire sauce. 
  2. Make 10 small thin patty's with your hands. 
  3. Evenly distribute the chopped mushrooms and onions on top of five burger patty's. Put the patty's without the vegetable mixture on top. Close up the sides of the burgers. You will end up with five stuffed burgers. 
There are a few ways you can cook these:

Option 1: Cook on a Grill (outside grill or a George Forman type inside grill)

Option 2: Cook on the Stove top using a frying pan. 

Option 3: Cook using the broiler in your oven. (What I did and I HIGHLY recommend trying at least once)
  1. Put the patties on a broiler pan or cookie sheet (what I did) that is covered with foil and coated with cooking spray.
  2. Broil the stuffed patties towards the top third of the oven. I moved a rack up and it made the patties as close to the top of the oven as possible. 
  3. Broil the patties for about 4 minutes. Then flip them over and broil for an additional 4 minutes. This will make them medium-well. 
  4. Pull them out of the oven and let them stand for 5 minutes before serving. 
My Dinner
I melted Swiss cheese (on top) and cheddar cheese (on the bottom) in the microwave for about 45 seconds. 

Comments

Post a Comment

Popular posts from this blog

Bacon Wrapped Stuffed Mini Sweet Peppers

Image
Image Source:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I got the original recipe from:  http://paperfly.hubpages.com/hub/Bacon-Wrapped-Stuffed-Sweet-Peppers I did add a few ingredients to add more flavor. Here is what I did:  Ingredients: 2 large containers of Philadelphia Cream Cheese (Sorry but I cannot stand any type of generic cream cheese, it's got to be Philadelphia and the low calorie one) 1 bag (about 20-25) small multi colored sweet peppers 1 TBS dried basil 1 TSP dried parsley 1 TSP garlic powder About 1/4 of a cup of Romano cheese 1 Package of regular bacon (I did cut the pieces in half so there would be more but next time I will be sure to just get 2 packages of bacon --  I recommend getting 2 packages.  Directions: Wash the peppers.  Cut around the stem at the top to remove steam and core/seeds. The peppers should be left whole, not cut in half. Set aside.  In a bowl combine cream cheese, basil, parsley, garlic
Read more

I'm Still Here!

It's been almost exactly four years since I posted anything. I got talking to someone today and mentioned I have this cooking blog. From time to time I mention I have it but have not done much with it since 2013. Why the break? For several reasons. The first reason, I became single and lost my main taste tester. Going from cooking for two to one for sure effected this blog. I also stopped posting during my break up. I did not want to advertise online what was going on and just needed to take my life off line a bit. The second reason: I moved to a different state, not once but twice. I moved to San Diego, California in October of 2013. I was there for a year and a half. I then moved to a suburb of Dallas, Texas in January of 2015. This is where I currently live and plan on staying. I have extended family here and why I made the move. About a year ago my mom retired and also moved here. She lives about twenty minutes away from me. I also have an aunt two miles away. I still hav
Read more

Low Carb Hash-Browns

Image
I had leftover Diakon and a new package of Canadian Bacon. I got an idea. The last time I made hash browns with Diakon, they came out really good. Diakon seems to be a good substitute for Potatoes due to it's texture and how it cooks up.  This is a HollyG original recipe. Ingredients 1/2 Pound of Diakon, chopped into 1/4 inch pieces. About 5 pieces of Canadian bacon, cut into about 1/4 inch pieces. 3 Pieces of mozzarella string cheese (you can use whatever type of cheese you have but mozzarella tends to complement Canadian bacon well) Salt & pepper to taste Directions Heat a large frying pan on high.  Chop up the Diakon and add it to the frying pan.  Add freshly ground Salt and Pepper.  Let the Diakon cook while you cut up the Canadian Bacon. Add the Canadian bacon when the Diakon is just starting to brown.  Add the mozzarella cheese to the pan and cook for only a few minutes so it does not burn.  Remove from heat and serve.  Optional: You can add an
Read more