These unique cheese-stuffed burgers feature flaxmeal, which is high in cholesterol-lowering soluble fiber and heart-healthy alpha-linolenic acid (ALA). If you’re skipping the bun, simply sprinkle a little balsamic on top of the tomato. Click here to purchase your copy of The South Beach Diet Super Quick Cookbook.
1/2 cup Flaxmeal
1/2 Small red bell pepper (finely diced)
2 Scallions (thinly sliced)
6 tbsp Reduced-fat soft goat cheese (preferably one flavored with herbs or garlic)
3/4 tsp Salt
4 tsp Extra-virgin olive oil
4 Very thin whole-wheat sandwich rolls
1 tbsp Balsamic vinegar
4 Thick slices tomato
In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablespoons of the goat cheese, and 1/2 teaspoon of the salt. Using your hands, blend well and form into 4 balls. Poke a hole into the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese.
Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.
In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat to medium, add the patties, and cook until browned on one side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8 to 10 minutes, until the burgers are cooked all the way through. Meanwhile, lightly toast the sandwich rolls, if using.
To serve, brush one side of each of 4 roll halves with balsamic vinegar. Top a burger, a tomato slice, lettuce (if using), and the other roll half.
Adapted The South Beach Diet Super Quick Cookbook by Arthur Agatston, M.D. © 2010 by Arthur Agatston, M.D. By arrangement with Rodale, Inc., Emmaus, PA 18098.