WeightWatchers New Complete Cookbook, Houghton Mifflin Harcourt, © 2011.
|1 pound ground buffalo meat or lean ground beef (7% fat or less)||1/2 cup shredded reduced-fat Cheddar cheese|
|1 small Vidalia onion, finely chopped||4 English muffins, split and toasted|
|1 teaspoon Worcestershire sauce||1 cup thinly sliced romaine lettuce|
|1/2 teaspoon salt||16 small tomato slices|
|1/8 teaspoon black pepper|
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.
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