Instructions: Roquefort cheese, peppery watercress and beef is quite simply a fabulous combination of flavors. The bulgur keeps these burgers especially moist.

In a medium-sized bowl, combine bulgur with 1/2 cup warm water; let stand for 30 minutes, or until the bulgur is tender and the liquid is absorbed.

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 1/3-inch-thick patties. Sandwich cheese between the patties to form four stuffed burgers. Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place on buns and garnish with watercress sprigs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.