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20 minute dinner recipes

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Beef, Watercress & Roquefort Burgers


From EatingWell:  July/August 1993, The Essential EatingWell Cookbook (2004)

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.

4 servings | Active Time: 10 minutes | Total Time: 50 minutes



  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.


Per serving : 328 Calories; 9 g Fat; 2 g Sat; 3 g Mono; 46 mg Cholesterol; 31 g Carbohydrates; 22 g Protein; 5 g Fiber; 627 mg Sodium; 478 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat

Tips & Notes