Your kids might enjoy helping you out with dinner the night you make these cheese stuffed hamburgers! Making a hole in the meatball and putting in cheese and covering it back up could be fun for them. I didn’t think about it when I was making these but in hindsight I think if I would have let them help me make these they might have been more excited to eat them.

A little bit about this recipe. First of all, it is tasty. Second, they say this makes four burgers, but I made five (since we have a family of five) and I still felt like each burger was a LOT of meat. I suppose the WW points could have been a little off by doing that but I always like to round up instead of down when I am not sure so I just left it alone. Third, the recipe calls for buffalo meat, which I am sure I could have found if I really wanted to hunt for it, but I didn’t want to so instead I just grabbed lean ground beef. (the two are comparable in Points+, for those keeping track) The last thing is that my kids were not wild about using English muffins in place of buns and it made them not want to eat it. (something about the consistency. They’re picky, I know) If I do this one again I think I will have regular hamburger buns for them. If you try these let us know what you and your family think! Okay, now on to the recipe…

Here is what you need:

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

Here is what you do:

Mix together buffalo, onion, Worcestershire sauce, salt, and pepper in large bowl just until well combined. With damp hands, shape mixture into four equal balls, or in our case, five.

With your fingers, 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 four plates. Top each with lettuce, burgers and tomato slices; cover with tops of muffins.

Yields 1 garnished burger per serving.

This recipe comes from the Weight Watchers® New Complete Cookbook: Momentum Program Edition.