Herbed Cream Cheese-Stuffed Lamb Burgers

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. each chopped fresh chives and parsley
• 1 lb. lean ground lamb
• 1 Tbsp. LEA & PERRINS Worcestershire Sauce
• 1/2 tsp. pepper
• 1 Tbsp. olive oil
• 1 bunch watercress, thick stems removed
• 4 onion sandwich rolls, split, toasted

1. Combine cream cheese and herbs; roll into 4 balls.
2. Flatten each into disk on sheet of waxed paper.
3. Refrigerate 15 min.
4. Mix meat, Worcestershire sauce and pepper just until blended; shape into 8 thin patties.
5. Place cream cheese disks on 4 patties; cover with remaining patties.
6. Press edges together to seal.
7. Heat oil in large skillet on medium heat.
8. Add patties; cook 5 to 6 min.
9. on each side or until done (160F).
10. Place burgers on bottom halves of rolls; cover with watercress and tops of rolls.

philadelphia cream cheese, chives, lean ground lamb, worcestershire sauce, pepper, olive oil, onion

Taken from www.kraftrecipes.com/recipes/herbed-cream-cheese-stuffed-lamb-burgers-116114.aspx (may not work)