Good for breakfast, lunch or a snack!
The recipe that I first found on Instagram is from @jortskitchen. - link to original recipe and page click here to be redirected.
I did alter the original recipe as I am in my first month of recovery since heart transplant I have to eat a bit differently such as removing as much salt, butter, sugars etc., from my food. You may be in a different phase of transplantation that allows for these things, please make any alterations needed to fit your allowances.
Ingredients:
3 eggs
Mrs. Dash, salt (sparingly), tarragon and pepper to taste
4 oz lean ground meat
Cheddar cheese (optional)
1 clove garlic (optional)
Avocado oil
1 tablespoon breadcrumbs
1 tablespoon light mayo, or light cream cheese or low fat Greek yogurt.
1/4 teaspoon mustard
Paprika to taste
Kitchen items needed:
Cutting knife
Spatula
Cutting Boards
Measuring cup
Mixing bowl - 2
Meat thermometer
Plate (portion control is key so be responsible when choosing a serving vessel. I used a small side plate), napkins, appetite and a great attitude.
Prep:
Wash Hands
Prep time: 5 minutes
Cook time: 20 minutes
Grab that saucepan like you mean it.
Fill half way with water
Place on stove and turn burner to medium, this will be brought to a boil.
once boiled add 3 eggs, this will make 3 deviled egg burgers. If you would to have more than add more eggs.
While awaiting for water to boil gather ingredients.
Gather ingredients
Eggs
Mrs. Dash, salt (sparingly), tarragon and pepper to season
Lean ground meat
Cheddar cheese (optional)
1 clove garlic (optional)
Avocado oil
Breadcrumbs
Light mayo, or light cream cheese or low fat Greek yogurt.
Mustard
Paprika
Next Steps:
Check boiling water, add eggs if water is boiling.
Once boiled add 3 eggs, this will make 3 burgers. If you would to have more than add more eggs.
Boil for 10 minutes.
Remove from stove, turn off stove burner, drain hot water, place eggs in mixing bowl, submerge cooked eggs in cold water, add ice and put to the side. (leave eggs in cold water and ice)
While awaiting eggs to cool.
Put Sautee pan or skillet on stove, turn to low-medium, add 2 tablespoons avocado oil (I use pans that require oil, you pans might be non stick).
Lean Ground Meat
Wash hands
4 oz lean ground meat
In a mixing bowl add meat, 1/4 teaspoon tarragon, 1/4 teaspoon Mrs. Dash, 1 table spoon breadcrumbs, pinch of salt, pinch of pepper.
Turn stove to medium
Once mixed take 1 teaspoon leveled of meat and roll into ball in hand. Place ball in-between hands and gently push together to form a mini patty.
Place in pan
Depending on how many deviled egg burgers being made depends on how many patties.
Put left over ground meat into container, place in fridge and make another meal tomorrow with remaining.
Cook mini patties - this depends, your pan may be different than mine, your may be using gas as opposed to electric etc. Meat should be cooked to 160 -165 degrees for well done. - check for temp with meat thermometer. This is my requirement just out of transplant, yours may be different.
Once cooked, remove mini patties from pan and place to the side, of using cheese add now. Turn stove off.
Spread
Deshell eggs, cut in half long ways, remove hard boiled yoke into separate bowl.
Add Light mayo, or light cream cheese or low fat greek yogurt. How much depends on how many deviled egg sliders you are making.
Making 3 burgers - add 1 tablespoon
Making 6 burgers - add 2 tablespoons
Add 1/4 teaspoon mustard.
Mix together, add pinch of salt and pepper.
Assembly
Wash hands
Take 2 egg halves
Place a small amount of spread in each half
Place a mini patty between the halves
Sprinkle paprika on top
Eat and Enjoy!
Place on plate, grab some utensils and enjoy.
Left overs?
Remaining should be consumed within 2-3 days.
Write on the outside of the refrigerated container the expiration date
Use a sticky note.
The back of an envelope and tape it the container etc.
Make it your own:
Add a protein or tofu.
Have fun with it and happy cooking!
Nutritional Value:
This serving size is for 1 burger, without cheese, using light mayo.
Per serving:
Calories: 189g
Cabs: 7g
Fat: 13g
Protein: 12g
Sodium: 207mg
Sugar: 0g
Side Notes:
Your body doesn't need to break down layers of sauces and garbage so use it sparingly, it's energy needs to be breaking down direct food to feed your healing and promote a heart healthy food regiment.
Use a small side plate that looks fuller rather than an a regular portion plate. Portion control is key!
I cooked this 20 days after my heart transplant.
I was nervous about using a knife with the amount of shaking in my hands but I took my time. You may want to ask for help if it is available if you are nervous about using a knife so soon after transplant and if you experience hand tremors as well.
These are meant to be an easy and quick meal so that you can rest but have a nutritional food as well.
Always consult the information provided from your medical team regarding nutrition.
Your requirements may be different than mine. I have no food related restrictions other than the transplant provisions provided to me from my transplant nutritionist.
Have any questions - reach out to me at nattranspants@gmail.com
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