Italian Cheeseburgers

This is another one that I made as I went. I did not measure, but I will give you some estimated measurements and the estimated WW Points Plus Value. Next time I make these, I will measure and update the recipe. When it comes to salt and pepper, season as you like. I prefer less salt and more pepper.

Ingredients:

Buger
1 Pound 96/4 lean beef
Dried onion flakes (I used 1 onion's worth...equivialencies are on label)
1/4 tsp Dried Oregano
1/4 tsp Dried Oregano
1/4 tsp Dried Minced Garlic (Use 1-2 cloves worth, depending on your taste)
1 Tbsp Parmesean Cheese (I may have used a bit more)
1 Egg
1/4 cup whole wheat breadcrumbs
Dash of Sea Salt, or Table Salt (I prefer the coarse sea salt, because less goes further)
Dash of Pepper

Zuchinni
1 Large Zuchinni
2 tsp Olive Oil
Dash of Pepper
Dash of salt
2 tsp Parmesean Cheese

Miscellaneous
Very thinly sliced provolone cheese (you can also use low fat mozerella)
Tomato Sauce (your choice...no fat, or very low fat thick sauce)
I use the Arnold's flatbread for 3 pts. You can use any bread you want, just adjust the points.

Recipe:

Preheat oven to 425 degrees.

In bowl, mix together everything under "burger" ingredients, except for the provolone cheese. Form five patties. Set aside.

Slice zuchinni into 1/4" slices. In bowl, toss with 2 tsp olive oil, salt, pepper. Cover baking sheet with foil. Lay zucchini on baking sheet. Bake for 10 minutes, tossing once. Zuchinni will get nice and soft and may brown a bit.

Heat up tomato sauce in saucepan.

Grill burgers. I made them on the George Foreman grill and they cooked in no time.

When burgers are down, put burger one slice of bread, or bun. Place a piece of provolone cheese on top of the burger. Top that with a few slices of zuchinni. Add a spoon full, or two of tomato sauce. Put other size of bread/bun on top and enjoy!

WW Points Plus Value with Flatbread: Around 8