Beef, Watercress and Roquefort Burgers

Illustration by Michael Toland

Serves: 4 Edit

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Total Time: 50 min

• .333 cup(s) bulgur
• 1/2 cup(s) warm water
• 12 ounce(s) 90 percent-lean ground beef
• 1/2 cup(s) coarsely chopped watercress leaves, plus extra sprigs for garnish
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 3 tablespoon(s) crumbled Roquefort cheese (1 ounce)
• 4  whole-wheat buns, split and toasted

Directions

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. Sandwich cheese between the patties to form 4 stuffed burgers.
3. Grill or broil the patties on a lightly oiled rack 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.

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