Cheddar-Stuffed Buffalo (or Beefalo) Burgers

From Weight Watchers New Complete Cookbook



Ingredients:
1 pound ground buffalo meat
1 small onion, finely chopped
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp ground pepper
1/2 cup shredded cheddar cheese
4 English muffins, split
4 romaine lettuce leaves, trimmed
4 tomato slices

Directions:
1. In a medium bowl, combine the buffalo, onion, Worcestershire, salt, and pepper. Mix well to combine. Divide and shape into 4 balls. With your finger make a deep indentation into each ball. Fill each hole with 2 tbsp of the cheese. Pinch the meat closed to cover the cheese and shape each ball into a 3/4-inch thick patty.

2. Toast the English muffins. Spray a nonstick skillet with nonstick spray and heat over medium-high heat. Cook burgers 3-4 minutes per side for medium-rare.

3. Place the English muffin bottoms on 4 plates. Top each with 1 lettuce leaf, 1 tomato slice, and a burger. Place the muffin tops on each burger.

Serves 4. POINTS Value per serving: 6

Comments:
I used BEEFalo rather than buffalo. There's this great place down past FDL, Beefalo Bill's, that has fresh, natural meats for a pretty reasonable rate.

These burgers are pretty basic. But they are tasty. The romaine we had was, shall we say, past its prime, so we added some pickles instead. I also used the leftover cheese on top of the burger for some extra cheesyness.