Recipe courtesy of EatingWell.com

Beef, Watercress and Roquefort Burgers

Roquefort cheese, peppery watercress and succulent beef create a deliciously bold burger that meat lovers will rave over. The bulgur stretches the ground beef and boosts the fiber.
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1/3 cup bulgur (see Ingredient note)

1/2 cup warm water

12 ounces 90%-lean ground beef

1/2 cup coarsely chopped watercress leaves, plus extra sprigs for garnish

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons crumbled Roquefort cheese (1 ounce)

4 whole-wheat buns, split and toasted

Directions

  1. Combine bulgur and warm water in a medium bowl; let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
  2. Prepare a grill or preheat the broiler. Add beef, watercress, salt and pepper to the plumped bulgur and mix thoroughly but lightly. Shape the mixture into eight 3/8-inch-thick patties (see Tip). Sandwich cheese between the patties to form 4 stuffed burgers.
  3. Grill or broil the patties on a lightly oiled rack (see Tip) until browned and cooked through, 4 to 5 minutes per side. (An instant-read thermometer inserted in the center should register 160° F.) Place the burgers on buns and garnish with watercress sprigs.
  4. When forming burger patties, make them thinner at the center to prevent them from steaming as they cook.To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Ingredient note: Bulgur is a quick-cooking form of wheat that has been parboiled and dried. Don't confuse it with cracked wheat, which needs longer cooking.

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