Cheddar-Stuffed Burgers

PREP 15 MIN COOK 10 MIN SERVES  4

1 lb ground buffalo meat or lean beef (7% fat or less)
1 small Vidalia onion, finely chopped
1 tsp Worcestershire sauce
1/2 tsp salt
1/8 tsp black pepper
8 Tbsp shredded low-fat Cheddar cheese
4 English muffins, split and toasted
1 c thinly sliced romaine lettuce
16 small tomato slices

1. Mix meat, onion, Worcestershire sauce, salt and pepper in large bowl just until 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 Tbsp Cheddar. Enclose filling by pinching meat together. Shape into 4 (3/4-inch-thick) patties.

2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add patties 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.

PER SERVING (1 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 TOTAL SUGAR, 3 G FIB, 30 PROT, 257 MG CALC.
PointsPlus value: 9

Tonight we savored these delicious delights! 
Needless to say they were a success with everyone!
The only minor change we did was - since we couldn't find low-fat cheddar cheese, we just added regular mild cheddar cheese. :-)