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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.

Source: EatingWell Magazine, July/August 1993


Recipe Summary test

50 mins


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; carbohydrates 31.3g; dietary fiber 4.8g; sugars 3.9g; fat 9.2g; saturated fat 2.1g; cholesterol 47.2mg; vitamin a iu 142.6IU; vitamin c 1.9mg; folate 16.8mcg; calcium 59.1mg; iron 2.7mg; magnesium 57.7mg; potassium 187.3mg; sodium 613.6mg; thiamin 0.1mg.

2 starch, 2 lean meat