Skinny Cheeseburgers

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.

Skinny Cheeseburgers
Servings: 4 Prep 5 mins Cook 12 mins


  • 1 cup fresh mushrooms
  • 1 scallion, trimmed and cut up
  • 1 pound 95% lean ground beef
  • 2 tablespoons seasoned bread crumbs
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 slices 2% American cheese
  • 4 English muffins, split and toasted
  • 8 leaves arugula, rinsed and dried
  • 1/2 package carrot sticks
  • 1/2 package celery sticks

Make It

1. 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.

2. 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.

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


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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 10, chol. (mg): 70, sat. fat (g): 4, carb. (g): 41, fiber (g): 3, pro. (g): 35, sodium (mg): 946, Percent Daily Values are based on a 2,000 calorie diet.