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.