1/2 cup fat-free ricotta cheese
2 scallions, finely chopped
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients until blended. Form into patties. The original recipe says this makes 4 patties. If you go this route, each one will be huge (and will need to be cooked about 8 minutes per side). I made 3 pounds of meat into 18 patties, so about 6 per pound.
Wrap each patty and freeze individually. Spray both sides with canola oil cooking spray, and then grill each frozen patty on medium-high heat for about five minutes per side. Internal temp should be 165. [I've found raw patties really stick to the grill and tend to fall apart.]
from Weight Watchers magazine May/June 2005 page 132
