Ingredients

• 1 pound uncooked lean ground beef (with 7% fat)
• 1 medium garlic clove(s), minced
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 1/2 small red onion(s), cut into 4 thin slices
• 1/2 tsp olive oil
• 1/8 tsp dried oregano, crushed
• 1/4 cup low-fat shredded cheddar cheese, sharp-variety
• 4 reduced-calorie hamburger roll(s)
• 1 small tomato(es), cut into 8 thin slices

Instructions

• Preheat grill to medium-hot heat.
  
  
• In a medium bowl, gently combine beef, garlic, salt and pepper; form into four 1/2-inch-thick patties. Place on grill and cook 4 to 5 minutes on one side; flip and continue cooking until desired degree of doneness, about 3 to 4 minutes more. Sprinkle each burger with 1 tablespoon of cheese; cook until cheese melts, about 1 minute.
  
  
• Meanwhile, brush both sides of onion with oil. Grill until bottom is lightly browned, about 3 to 4 minutes. Flip onion and sprinkle with oregano; grill for 2 to 3 minutes more.
  
  
• Lightly toast open-faced buns on grill. Place burgers on buns and top each with onion and tomato slices. Yields 1 cheeseburger per serving.

Notes

• *Can also be done in a stovetop grill pan. Cooking time may vary.
  
  The secret to a juicy, lean burger is to avoid pressing down on the patty while it's cooking so it retains its juices.