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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1993


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and warm water in a medium bowl; let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.

  • 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.

  • 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 degrees F.) Place the burgers on buns and garnish with watercress sprigs.


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.

Cooking tips: 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.

Nutrition Facts

287 calories; protein 21.9g 44% DV; carbohydrates 31.3g 10% DV; exchange other carbs 2; dietary fiber 4.8g 19% DV; sugars 3.9g; fat 9.2g 14% DV; saturated fat 2.1g 11% DV; cholesterol 47.2mg 16% DV; vitamin a iu 142.6IU 3% DV; vitamin c 1.9mg 3% DV; folate 16.8mcg 4% DV; calcium 59.1mg 6% DV; iron 2.7mg 15% DV; magnesium 57.7mg 21% DV; potassium 187.3mg 5% DV; sodium 613.6mg 25% DV; thiamin 0.1mg 14% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Nice but flavors are a little too subtle I used quinoa because I didn't have bulgar and I like the heft it added to the burger. I couldn't really taste the watercress and could just barely taste the Roquefort. I would say don't spring for the Roquefort just use less expensive bleu and use more. Read More
Rating: 4 stars
Great healthy burger for teenager My son picked this recipe to try in an effort to eat better. I used quick barley instead of the bulgur and feta instead of the Roquefort since I didn't have the others on hand.He (and the rest of the family) though it had great flavor and very filling. Definitely will be making this again. Pros: Tastes great easy to make Cons: Didn't have all the ingredients on hand when I started Read More