- 1 pound ground buffalo meat or lean ground beef (7% fat or less)
- 1 small Vidalia onion, finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/2 cup shredded reduced-fat Cheddar cheese
- 4 English muffins, split and toasted
- 1 cup thinly sliced romaine lettuce
- 16 small tomato slices
Mix together buffalo, onion, Worcestershire sauce, salt, and pepper in large bowl just until well combined. With damp hands, shape mixture into 4 equal balls. With your finger, make deep indentation in center of each ball. Fill each hole with 2 tablespoons of Cheddar. Enclose filling by pinching meat together. Shape into 3/4-inch-thick patties.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Place patties in skillet and cook until instant-read thermometer inserted into side of burger registers 145°F for medium, about 4 minutes per side.
Place bottoms of muffins on 4 plates. Top each with lettuce, burgers, and tomato slices; cover with tops of muffins.
Serving Size: 1 garnished burger
Fat: 12 g
Protein: 30 g
Carbs: 30 g
Fiber: 3 g
Sugar: 2 g
Sodium: 754 mg
Excerpted with permission from the publisher, Houghton Mifflin Harcourt, Weight Watchers New Complete Cookbook Copyright 2012. Photography by Rita Maas.
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