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.

Ingredients

• 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 2% American cheese slices
• 4 English muffins, split and toasted
• 8 leaves arugula, rinsed and dried
• 1 package carrot and celery sticks

Directions

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