2 medium potatoes, about 3/4 pound
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
6 ounces lean ground beef
1 small onion, red, finely chopped
1 medium garlic cloves, crushed
2 tablespoons parsley, finely chopped
3 tablespoons dried bread crumbs
1 medium egg white, beaten lightly
3/4 ounce low fat shredded cheddar cheese, about 3 tablespoons
2 high fiber rolls, 2 ounces each
4 pieces lettuce
1 medium tomato, sliced
Preheat oven to 450F. Coat a baking sheet with cooking spray. Cut potatoes into wedges; boil, steam or microwave until tender. Place wedges, skin side down, on prepared baking sheet; sprinkle with combined pepper and salt. Bake until lightly browned and crispy, about 30 minutes. Combine beef, onion, garlic, parsley, bread crumbs and egg white in a small bowl; shape into 2 patties. Cook patties in a nonstick pan over medium heat, turning once, until browned and cooked through. Top each patty with 1 1/2 tablespoons cheese, place on baking sheet and bake in already heated oven until cheese is melted. Place patties on rolls and top with lettuce and tomato. Serve with potato wedges.
2 servings. 10 points per serving.
Point Index | Recipe Index | Home