Cheddar-Stuffed Buffalo Burgers

Cheddar-Stuffed Buffalo Burgers

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Weight Watchers New Complete Cookbook, Momentum Program Edition
The best recipes yet from America's most trusted weight-loss program-now updated with Weight Watchers Momentum Program
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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 reduced-fat sharp cheddar cheese shredded
  • 4 English muffins split
  • 4 romaine lettuce leaves trimmed
  • 4 tomato slices


  • In a medium bowl, combine the buffalo, 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.
  • 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.


Nutritional Information 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
Serve these juicy burgers with a tasty side of red cabbage slaw. Combine 2 cups packaged red cabbage slaw with 1/2 cup packaged matchstick-cut carrots, 1/4 cup plain fat-free yogurt, and red vinegar to taste

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