Ingredients

• ½ cucumber
• 1 small red onion
• 4 sun-dried tomato halves in oil
• 2 teaspoons rice vinegar
• 2 teaspoons agave nectar (or honey)
• ½ teaspoon kosher salt, divided
• 16 oz ground buffalo
• 1 teaspoon salt-free garlic-herb seasoning
• ¼ teaspoon pepper
• 3 tablespoons reduced-fat crumbled feta cheese
• 4 thin whole wheat sandwich buns
• 2 cups baby arugula

Steps

1. Preheat grill (or grill pan) on medium-high. Slice cucumber and onion thinly (about 1 cup each). Chop tomatoes (about 3 tablespoons). Combine vinegar, agave, and ¼ teaspoon salt in small bowl; stir in cucumbers and onions and set aside.
2. Combine meat, seasoning, pepper, and remaining ¼ teaspoon salt; form into 4 patties. Grill burgers 2–3 minutes on each side until 160°F. Combine feta and tomatoes until blended; divide among tops of patties, then remove from heat.
3. Toast buns lightly. Assemble burgers in this order: bottom buns, even amounts arugula and cucumber mixture, burger patties, and top buns. Serve.

Ingredients

• Cooking spray
• 12 oz sliced portabella mushrooms
• 2 large eggs (or ½ cup egg substitute)
• 1 cup panko bread crumbs
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon salt-free garlic-herb seasoning

Steps

1. Preheat oven to 425°F. Coat baking sheet with spray. Discard stems and gills (dark brown layers) from mushrooms.
2. Place eggs in shallow bowl and whisk until frothy. Combine bread crumbs and cheese in second shallow bowl. Place 3–4 mushrooms into eggs, turning to coat both sides. Dip or toss mushrooms in bread crumbs until evenly coated; place in single layer on baking sheet. Repeat with all mushrooms (wash hands). Coat mushrooms with spray; season with herb seasoning. Bake 10 minutes.
3. Turn mushrooms; bake 5–7 more minutes until golden and tender. May be served with ranch or other dipping sauce.