Click to see a close-up

2 pounds ground beef
1 small onion, finely chopped, 2 1/2 ounces
1 clove garlic, minced
8 ounces tomato sauce
1/4 cup granular Splenda or equivalent liquid Splenda *
2 tablespoon vinegar
1 teaspoon mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
6 slices American cheese, at room temperature
6 small servings My Favorite Coleslaw

In a large bowl, combine everything but the cheese and coleslaw. Shape in 6 patties. Spray a very large nonstick skillet with cooking spray; heat the skillet on medium-high. Add the patties and cook about 5 minutes per side or until done to your liking. If you can't fit all 6 patties in the pan at one time, do them in batches of three. The patties will be very fragile so flip them carefully. During the last 2 minutes of cooking time, top each burger with a slice of cheese. Serve topped with coleslaw.

Makes 6 servings
Can be frozen without the toppings

* Subtract 1 carb per serving if you use liquid Splenda.

Per Serving: 471 Calories; 35g Fat; 32g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

These burgers are delicious and very moist. Because they are so moist, I don't recommend cooking them on an outdoor grill. They might break and fall through the grate. I also recommend using a splatter screen, if you have one. They made a huge mess on my stove.

My husband had his on a bun and he said the texture was perfect. Something I might try next time would be to substitute 1/2 cup of low carb ketchup for the tomato sauce so that they won't be quite as wet and hopefully a bit less fragile. The carb counts would remain the same as long as you use only 1/2 cup ketchup. I think that ketchup will affect the flavor a bit, but I'm sure they'll taste just as good. Click the photo to see a close-up.

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