Cheddar-Stuffed Burgers

WeightWatchers New Complete Cookbook, Houghton Mifflin Harcourt, © 2011.

Cheddar-Stuffed Burgers

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      Place bottoms of muffins on 4 plates. Top each with lettuce, burgers, and tomato slices; cover with tops of muffins.


    • PointsPlus value: 9
    • Buffalo meat, sometimes known as bison meat, is very flavorful and has less fat and cholesterol than beef.

    nutritional information

    3 g
    12 g
    Saturated Fat:
    5 g
    257 mg
    30 g
    30 g
    754 mg
    Added Sugars:
    2 g
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