Instructions: In a mixing bowl, thoroughly blend the beef, onion, garlic, and parsley. Divide the mixture into 40 equal balls, each weighing about 2 ounces.

Measure out 40 separate level tablespoons of the cheese, moistening your hands and shaping them into even balls. Holding a ball of beef in your hand, press a ball of cheese into its center, shaping the meat around the cheese to surround it completely. Flatten the ball into a plump burger shape about 3 1/2 inches in diameter.

Preheat the barbecue, grill, or broiler until very hot. Brush the burgers lightly with oil and season with salt and pepper. Cook the burgers 3 to 5 minutes per side. Serve them on split rolls.

This recipe yields 40 mini burgers.

Comments: Assemble the cheese-stuffed burgers 2 to 3 hours in advance and refrigerate them on a wax paper-lined tray, covered with another sheet of wax paper, until its time to cook them. Then cook the burgers in several batches.

A good bakery should have cocktail egg or onion rolls about 3 inches in diameter to use as burger buns.

Be sure to set out your favorite condiments - sliced sweet onions, relish, ketchup, and a good grainy mustard - for guests to put on their burgers.

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