Cooking time: 8 minutes
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 shredded reduced-fat sharp cheddar cheese
4 english muffins, split
4 romaine lettuce leaves, trimmed
4 tomato slices
1. 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.
2. 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.
3. 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.