Prep Time: 30 Min
Ready In: 55 Min
Servings 4 burgers
110 g Cream Cheese, softened
3 g chopped fresh chives
4 g chopped fresh parsley
680 g ground lamb
15 ml Worcestershire sauce
6 g salt
1 g pepper
15 ml olive oil
4 onion sandwich rolls, split, toasted,
1 bunch watercress, thick stems removed, separated into equal portions
Mix cream cheese and herbs until well blended. Roll into 4 balls; flatten each into disk on sheet of waxed paper. Refrigerate 15 min. or until firm.
Combine meat, Worcestershire sauce, salt and pepper. Shape into 8 thin patties. Place cream cheese disks on 4 patties; cover with remaining patties. Press edges together to seal.
Heat Black Knight barbecue and brush grill with oil.
Add patties; cook about 5-6 min. on each side or until done (160 degrees F). Serve in rolls topped with watercress.