16 ounces 90-percent lean ground beef, formed into 4 patties
Salt and freshly ground black pepper
4 slices 2-percent reduced-fat-milk cheese, such as Borden's 2-percent Milk Reduced-Fat Sharp Singles
1 cup fat-free mayonnaise
2 tablespoons no-sugar-added sweet relish, such as Mt. Olive
1 tablespoon reduced-sugar ketchup, such as Heinz
4 leaves romaine lettuce, broken in half
4 slices tomato
4 slices red onion
Steps:
Preheat a grill pan over high heat.
Split the buns in half and spray the interior surfaces lightly with the cooking spray. Place the buns, cut side down, on the grill. Allow the buns to char slightly, and then transfer them to a platter.
Holding the grill pan away from the stove, spray the surface with the cooking spray. Season the burger patties with salt and pepper to taste. Place the burger patties on the grill, and cook for about 2 1/2 minutes per side for rare. During the last minute, put 1 slice of cheese on each burger.
In small bowl, mix together the mayonnaise, sweet relish, and ketchup. Set aside. To assemble the burgers, place the burgers on top of the bottom buns. Pile lettuce, tomato, red onion, and Russian dressing on top of each burger, and set the bun tops in place. Serve.
Heat a pan over medium-high heat until hot, and then sear the ribs on all sides. Remove and set aside. Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes. Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes. Add the broth and balsamic vinegar and bring to a boil. Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil. Bake for 4 hours.
Pull the meat off the bones and serve on buns.
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