Black Angus Veggie Burger or Confetti Burger

I made this for dinner tonight and my friend Josh gave me the idea.  I've given it two titles, depending on the type of meat used.  The Black Angus Veggie Burger uses Black Angus Beef whereas the Confetti Burger can be made with any ground meat or even tofu.  I'm not proficient with tofu but if you are and try it, please let me know how you did it.  What I found was that while these burgers aren't pretty, they are amazingly good.  So... here is what I did...

Black Angus Veggie Burger/Confetti Burger

1 lb ground Black Angus beef or your favorite burger base

2 cans black beans, drained

1 cup water

2 chicken or beef boullion cube

1 1/2 TBSP ground cumin

1/2 medium onion, grated or finely chopped

1 medium carrot, grated

2 cloves garlic, grated or crushed

3 oz shredded cheddar, monteray jack, and/or colby cheese

6 slices deli style cheddar cheese

In a medium sauce pan, combine black beans, water, boullion cube, and cumin.  Bring to a boil and reduce heat to medium low.  Simmer for 15 minutes or until most of the water has evaporated.  Mash the beans with a potato masher or hand blender until smooth.  Set aside to cool but do not let it get cold.

In a medium bowl, combine ground meat, onion, carrot, garlic, 1 cup black bean paste, and shredded cheese.  Blend with hands or spoon until thouroughly combined.  Pat out 6 evenly sized patties.

Heat a large skillet on medium high until it's screeching hot.  Coat the bottom of the pan with nonstick cooking spray and gently place the burgers in the pan.  Be careful and watch for splatter.  Turn the pan down to medium low and cook for 20 minutes, flipping the burgers halfway through.  These burgers have a high moisture content that makes them easy to fall apart and the cheese could make it stick to the pan.  When turning the burgers, take it slow, try to get as much of the "crust" off with the burger as you can.  Don't be alarmed if the crust sticks completely.

Place the burger on 1/2 of a bun.  Top with a spoonful of the remaining black bean paste and a slice of cheese.  Serve it open faced with a side of black bean paste and vinegar cole slaw.

For those of you who are WLS patients, we did not have the vinegar cole slaw with this because it's just too much food with it added.  I can see making the cole slaw instead of extra beans when I make this again.  Other than sticking to the pan, this came out really well.

Enjoy!

Angie

What exactly is WLS and Roux en Y and what does it have to do with this blog?

For those of you who are unfamiliar with this, WLS is the common abbreviation for Weight Loss Surgery and Roux en Y Gastric Bypass is the type of Weight Loss Surgery my husband and I had.  I had my surgery in October 2002 and he had his in December 2003.  At the time of surgery, I was 180 lbs overweight and my husband was 150 lbs overweight.  The average adult stomach will hold an average of 1 quart of food, or 32 oz.  The surgeon reduced our stomachs to only hold a volume of 1 oz. This new stomach is referred to as a gastric pouch or "pouch".  The surgeon also performed a Roux-en-Y gastrojejunostomy.  This procedure removes a portion of the intestine and the duodenum, preventing absorption of fat and sugar, then the new pouch is attached to the small intestine.  So not only does the volume of food we are able to eat decrease to a minimum, but there is also an issue with malabsorption. The diet immediately after surgery consists of only liquids.  The solidity and types of foods allowed gradually evolves over the first 6-8 weeks.

Having this procedure has changed the way we choose which foods to eat.  Because of the malabsorption, our diets should be high in protein, low in simple carbohydrates, low in fat, and minimal sugar.  Too many carbohydrates, fats, and/or sugars at once causing "dumping syndrome" where our bodies essentially reject the food and we are left nauseated, breaking out in sweats until the offending food moves through the intestines.  It's not fun to go through and takes about an hour before we are feeling normal again.  The size of the pouch dictates that we need as many nutrients as we can get in as little food as possible.  The size of the pouch causes pain when the wrong foods are eaten as well.  Carbonated beverages, rice, pasta, breads (anything that expands when wet), medications, too much sugar, can all be extremely painful and if the food bites are too big, it can actually get stuck in the stomach, preventing other foods or beverages from being consumed.

Don't get me wrong, even with these limitations, I would do again today.  We both lost approximately 150 lbs in the first year after surgery.  I no longer have to take medications to regulate my blood sugar and his blood pressure is normal for the first time in a decade.  Unfortunately, our bodies are very resilient and over the past 6-7 years, our pouches have expanded to 8 oz.  While that's a far cry from 32 oz, it is enough that when combined with other factors, it has caused us to gain back 50% of what we lost.  This is normal for most RNY patients and is still considered a successful procedure.

So what have we discovered in this process?  We feel better when we are eating lean, good quality meats, fresh fruits and vegetable, and drinking lots of water.  We read labels now before we buy a new product.  Sometimes we have to take another look at the nutritional labels on products we've always used.  We've become amazed at how many additives are in processed foods, how much sugar is in the most savory products, and fats that really do not need to be there.  We buy All Natural and Organic as much as we can afford and have learned some fabulous ways to prepare our meals.  But this isn't just for WLS patients.. everyone.. whether you are obese, overweight, needing to add an exercise program, or physically fit and running marathons, the recipes and tips that will be covered by this blog will fit your lifestyle.

For more information on Weight Loss Surgery and Roux en Y, please visit these and other sites available online.  The RNY is not the only Weight Loss Surgery option available and information on those procedures is available as well.

http://www.webmd.com/diet/weight-loss-surgery/gastric-bypass

http://fatblog.org/index.php

http://www.gastricbypass.com/

Thank you

Angie

Welcome

Welcome to www.The-WLS-Cook.blogspot.com!  I hope you will enjoy reading it as much I will enjoy writing it. 

So what is this blog all about?  Well, my husband and I had Gastric Bypass Surgery in 2003 and 2002 respectively.  We quickly reached our goal weights but within 2 years, we were gaining it back again. This has forced us to look at what we are eating, the nutritional information, and the quality of the product.  I intend to share what we have learned, mistakes we have made, commentary on our own struggle to reach a healthier weight, and mouth watering, mostly healthy recipes that are perfect for anyone, not just those of us who have had surgery. 

I look forward to this journey and I especially look forward to sharing it with you.  To start things off, here is a recipe for Reduced Sugar Oatmeal Raisin Cookies I made for dessert this evening. 

Reduced Sugar Oatmeal Raisin Cookies

3/4 cup butter, softened

1 3/4 cups self-rising flour

3/4 cup packed brown sugar

3/4 cup Splenda or store brand equivalent

1 egg

1 tsp vanilla

1/2 tsp ground cinnamon

2 cups rolled oats

1 cup raisins

Preheat oven to 375 degrees.

In a mixing bowl beat butter with electic mixer until smooth.  Add 1 cup flour, the brown sugar, Splenda, and cinnamon.  Beat until crumbly. Add egg and vanilla. Beat until thoroughly combined. Beat in remaining flour, then stir or beat in the oats.  Fold in the raisins.

Drop by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.  Bake in a 375 degree for 10 minutes or until edges are golden.  Makes approximately 30 cookies.

Variation: Thank you The Desperate Cook for mentioning breakfast. :-)  Try reducing the oatmeal by 1/4 cup and replacing it with 1/2 cup total of wheat germ and/or milled flax seed for an extra boost at breakfast.  Enjoy!

As soon as I learn how to calculate the nutritional information of my recipes, I will go back and add that valuable piece of information.  I will also begin uploaded photos soon. 

I hope you decide to try these cookies for you and your family.  Please let me know if you do and how they turned out.

Thank you again for visiting my blog.  Stay tuned for more recipes and tips.

I wish you happy, healthy eating..

Angie