Beef, Watercress & Roquefort Burgers

Preparation

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.

Tips & Notes

• 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.

Nutrition

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.

Nutrition Bonus: 478 mg potassium (24% dv), 22% dv fiber, 3 mg iron (20% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 2 lean meat

Recipe Categories

More From EatingWell