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.




  • 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.

  • 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.

  • Transfer burgers to toasted muffins and top with arugula. Serve with carrot and celery sticks.


  • If desired, cut calories and up fiber by purchasing one of the new brands of lower-calorie whole-wheat muffins.

Nutrition Facts

394 calories; 10 g total fat; 70 mg cholesterol; 946 mg sodium. 41 g carbohydrates; 35 g protein;