Double Cheese-Stuffed Burgers

There's plenty to savor in these burgers. They're stuffed with two kinds of cheese, so every bite is a creamy delight. Don't leave out the grilled onions. They provide a sweet, caramelized foil to the rich meat.

2 lb. ground beef (85% lean)
1 (5.2-oz.) pkg. garlic and herb spreadable cheese
1 cup shredded sharp cheddar cheese, preferably white cheddar
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1 large sweet onion, sliced (1/4 inch)
2 tablespoons olive oil
6 Kaiser rolls, split
1/2 cup mayonnaise
6 green leaf lettuce leaves

1. Heat grill. Form beef into 12 (4-inch) patties 1/4 inch thick. Combine spreadable cheese, cheddar cheese, parsley and salt in medium bowl. Divide mixture into 6 portions; spoon on top of 6 of the patties, spreading to within 3/4 inch of edge. Top with remaining patties; pinch edges to seal well.

2. Brush onion slices with oil. Grill burgers and onions, covered, over medium heat or coals 10 to 12 minutes or until burgers are thoroughly cooked and no longer pink in center and onions are tender and beginning to char, turning once.

3. Grill rolls, covered, 1 to 2 minutes or until toasted; spread with mayonnaise. Top burgers with onions; serve in rolls over lettuce.

6 sandwiches

PER SANDWICH: 730 calories, 49.5 g total fat (17 g saturated fat), 39 g protein, 30.5 g carbohydrate, 145 mg cholesterol, 775 mg sodium, 2 g fiber