Blue Cheese-Stuffed Burgers

Note: I added salt, pepper and worcester sauce to the ground beef. You could also subsitute gorgonzola for a milder flavor.

Cooking spray
1/2 cup finely chopped onion
1 pound ground round
3 tablespoons dry breadcrumbs
2 tablespoons water
1 egg white, lightly beaten
1/4 cup (1 ounce) crumbled blue cheese
1/4 cup fat-free sour cream
4 (1-ounce) English muffins, toasted
4 lettuce leaves
4 (1/4-inch-thick) slices tomato

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes or until tender. Remove from heat; let cool. Combine onion, beef, breadcrumbs, water, and egg white in a large bowl; stir well. Divide mixture into 8 equal portions, shaping into 1/2-inch-thick patties. Spoon 1 tablespoon cheese into the center of 4 patties; top with remaining patties. Press edges together to seal.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
Spread 1 tablespoon sour cream over top half of each muffin, and set aside. Line bottom halves of muffins with lettuce leaves; top each with a tomato slice,a patty, and top half of muffin.
Yield 4 servings

Nutritional Information
CALORIES 327(28% from fat); FAT 10.3g (sat 3.9g,mono 3.7g,poly 0.7g); PROTEIN 31.4g; CHOLESTEROL 75mg; CALCIUM 116mg; SODIUM 391mg; FIBER 1g; IRON 3.8mg; CARBOHYDRATE 25.1g
Cooking Light, JULY 1996