- 1/3 cup bulgur, rinsed (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
- 4 whole-wheat buns, split and toasted
- 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 Cooking tips). Sandwich cheese between the patties to form 4 stuffed burgers.
- Grill or broil the patties on a lightly oiled rack (see Cooking tips) 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.