HERB & CHEESE-STUFFED BURGERS

~ Taste of Home - February/March 2010

1/4 c. shredded cheddar cheese
2 T. cream cheese, softened
2 T. minced fresh parsley
3 t. Dijon mustard, divided
2 green onions, thinly sliced
3 T. dry bread crumbs
2 T. ketchup
1/2 t. salt
1/2 t. dried rosemary, crushed
1/4 t. dried sage leaves
1 lb. lean ground beef
4 hard rolls, split
lettuce leaves and tomato slices, optional

In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.

In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal.

Broil 4 inches from heat or grill, covered, over medium heat for 5-7 minutes on each side, or until a meat thermometer reads 160 degrees. 

Notes: I use regular hamburger buns, sometimes sub chives or dried minced onion for the green onions, and have used the stuffing as a spread when time was short.