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.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 328 calories; 13 g fat (5 g sat, 5 g mono); 61 mg cholesterol; 31 g carbohydrate; 24 g protein; 5 g fiber; 671 mg sodium; 478 mg potassium.
Nutrition bonus: Potassium (24% daily value), Fiber (22% dv), Iron (20% dv).

2 Carbohydrate Servings

TIP: 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.