Cheddar Stuffed Burgers

serves 4

1 pound ground buffalo meat or lean ground beef (7% fat or less)

1 small Vidalia onion, finely chopped 1 teaspoon Worcestershire sauce

½ teaspoon salt

¹/8 teaspoon black pepper

½ 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, Worcester- shire sauce, salt, and pepper in large bowl just until well 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 Ched- dar. Enclose filling by pinching meat together. Shape into ¾-inch-thick patties.
  • Spray large nonstick skillet with nonstick spray and set over medium-high Place pat- ties in skillet and cook until instant-read ther- mometer inserted into side of burger registers 145°F for medium, about 4 minutes per side.
  • Place bottoms of muffins on 4 Top each with lettuce, burgers, and tomato slices; cover with tops of muffins.

PER SERVING (1 GARNISHED BURGER): 224 grams, 343 Cal, 12 g Total Fat, 5 g Sat Fat, 0 g Trans Fat, 70 mg Chol, 754 mg Sod, 30 g Total Carb, 2 g Total Sugar, 3 g Fib, 30 g Prot, 257 mg Calc.

PointsPlus value: 9