WEIGHT WATCHER'S NEW COMPLETE COOKBOOK
1 pound ground buffalo meat or lean ground beef (7% fat or less)
1/2 cup shredded reduced-fat Cheddar cheese
1 small Vidalia onion, finely chopped
4 English muffins, split and toasted
1 teaspoon Worcestershire sauce
1 cup thinly sliced romaine lettuce
1/2 teaspoon salt
16 small tomato slices
1/8 teaspoon black pepper
Mix together buffalo, onion, Worcestershire sauce, salt, and pepper in large bowl just until well 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 tablespoons of Cheddar. Enclose filling by pinching meat together. Shape into 3/4-inch-thick patties.
Spray large nonstick skillet with nonstick spray and set over medium-high heat. Place patties in skillet and cook until instant-read thermometer inserted into side of burger registers 145°F for medium, about 4 minutes per side.
Place bottoms of muffins on 4 plates. Top each with lettuce, burgers, and tomato slices; cover with tops of muffins.