Recipe: Cheddar-Stuffed Buffalo Burgers and Red Cabbage Slaw

CHEDDAR-STUFFED BUFFALO BURGERS



"Lean, mild-tasting buffalo meat is an excellent substitute for ground beef. It's high in iron and low in cholesterol. If your supermarket doesn't carry it, try your local butcher shop - or use lean ground sirloin or turkey instead."

1 pound ground buffalo meat
1 small Vidalia or other sweet onion, finely chopped (about 1/4 cup)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup shredded reduced-fat sharp cheddar cheese
4 English muffins, split
4 romaine lettuce leaves, trimmed
4 tomato slices

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

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.

TO SERVE:
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.

Makes 4 servings

Per serving: (1 burger): 292 Cal, 7 g Fat, 4 g Sat Fat, 0 g Trans Fat, 52 mg Chol, 607 mg Sod, 29 g Carb, 2 g Fib, 27 g Prot, 216 mg Calc.

POINTS Value: 6

FILLING EXTRA:

RED CABBAGE SLAW
Serve these juicy burgers with a tasty side of red cabbage slaw.

Combine:
2 cups packaged red cabbage slaw
1/2 cup packaged matchstick-cut carrots
1/4 cup plain fat-free yogurt
Red vinegar to taste

Source: Weight Watchers New Complete Cookbook Momentum Program Edition by Weight Watchers, 2009