photo 1 (22)Ingredients:

Hamburger Filling
1 tbsp Worchestershire sauce
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
¼ tsp salt
11 tbsp fat free shredded cheddar cheese (or Cheddar flavored Veggie Shreds for a milk free option)
1 lb. extra lean hamburger
 
“Bun” mixture
1 1/3 c Gluten free pancake mix (or Bisquick would work fine too)
1/2 c + 1 tbsp egg beaters
½ c + 3 tbsp Rice Dreams, Vanilla milk (or your favorite milk)

Directions:

1. Preheat oven to 375. Spray muffin tin with non-stick cooking spray and set aside.
2. In a large bowl, mix together ingredients for the “bun.” Spoon one tablespoon of bun mixture 11 spaces of the muffin tin. Set the remaining mixture aside.
3. Cook hamburger in skillet until brown and cooked through. Discard any excess grease. Add Worcestershire  garlic powder, onion powder, black pepper, and salt to hamburger. Mix well. photo 2 (19)
4. Spoon 1/4 cup of the hamburger mixture into each of the 11 spaces on top of the “bun” mixture. Top each with 1 tbsp shredded cheese.
5. Top each “pie” with 1 tbsp of the “bun” mixture that you set aside.
6. Bake about 30 minutes or until golden brown and cooked through. Cool about 5 minutes in pan, then transfer to cooling rack for about 5 more minutes. Serve with ketchup and mustard.
 
Yields 11 servings, serving size 1 pie
3 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from bettycrocker.com
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