Skinny Cheeseburgers
These low-fat burgers are made with extra-lean ground beef and topped with reduced-fat cheese. To keep the lean burgers moist and juicy, finely chopped mushrooms are added to the meat mixture.
Ingredients
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1 cup fresh mushrooms
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1 scallion, trimmed and cut up
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1 pound 95% lean ground beef
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2 tablespoons seasoned bread crumbs
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1 tablespoon Worcestershire sauce
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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4 2% American cheese slices
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4 English muffins, split and toasted
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8 leaves arugula, rinsed and dried
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1 package carrot and celery sticks
Directions
1.
Trim mushrooms. Place in food processor with scallion. Pulse until finely chopped. Scrape into bowl; combine with beef, bread crumbs, Worcestershire sauce, salt and pepper. Shape into four patties.
2.
Heat a large nonstick skillet over medium-high heat. Add burgers and cover with a sheet of foil. Cook 6 minutes. Uncover burgers and flip over. Cover; cook 5 more minutes. Uncover pan and top burgers with cheese. Cook 1 minute until cheese is melted and burgers register 160 F on an instant-read thermometer.
3.
Transfer burgers to toasted muffins and top with arugula. Serve with carrot and celery sticks.
4.
Note: If desired, cut calories and up fiber by purchasing one of the new brands of lower-calorie whole-wheat muffins.
Nutrition information
Calories 394, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 70 mg, Sodium 946 mg, Carbohydrate 41 g, Fiber 3 g, Protein 35 g.
Percent Daily Values are based on a 2,000 calorie diet
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