Beef, Watercress & Roquefort Burgers

Beef, Watercress & Roquefort Burgers

2 Reviews
From: EatingWell Magazine, July/August 1993

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup bulgur, (see Ingredient note)
  • ½ cup warm water
  • 12 ounces 90%-lean ground beef
  • ½ cup coarsely chopped watercress leaves, plus extra sprigs for garnish
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 tablespoons crumbled Roquefort cheese, (1 ounce)
  • 4 whole-wheat buns, split and toasted


  • Active

  • Ready In

  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 ⅜-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 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 information

  • Per serving: 287 calories; 9 g fat(2 g sat); 5 g fiber; 31 g carbohydrates; 22 g protein; 17 mcg folate; 47 mg cholesterol; 4 g sugars; 143 IU vitamin A; 2 mg vitamin C; 59 mg calcium; 3 mg iron; 614 mg sodium; 187 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 2 lean meat

Reviews 2

June 25, 2013
profile image
By: EatingWell User
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
February 24, 2012
profile image
By: EatingWell User
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.
More Reviews