Cheddar-Stuffed Burgers

Serves 4 • Photo

• 1 pound lean ground beef (7% fat or less)
• 1 small sweet onion, such as Vidalia, finely chopped
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup shredded reduced-fat sharp Cheddar cheese
• 4 English muffins, split and toasted
• 4 small romaine lettuce leaves
• 4 tomato slices

1 Mix together beef, onion, Worcester-shire 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 ¾-inch-thick patties.

2 Spray large 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 145ºF, about 4 minutes per side.

3 Place bottoms of English muffins on 4 plates. Top each with 1 lettuce leaf, 1 burger, and 1 tomato slice. Cover with tops of muffins.

PER SERVING (1 GARNISHED BURGER): 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 Sugar, 3 g Fib, 30 g Prot, 257 mg Calc. PointsPlus value: 9

Cook’s Note

Vidalia onions are grown in Georgia and are only available in early spring. At other times of the year, you can use Walla Walla, OSO Sweet, or Maui onions.