Yield: 8 servings.
1 cup frozen corn, thawed
1/2 cup coarsely crushed reduced-fat cheese crackers
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1 teaspoon Worcestershire sauce
2 pounds ground round
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
In a medium bowl, combine egg, corn, crackers, onions, parsley and Worcestershire sauce; set aside. In a large bowl, combine meat and seasonings. On sheets of waxed paper, pat half of the meat mixture at a time into an 8-1/2-in. circle. Spoon corn mixture to within 1 in. of the edge of one circle of meat. Top with second circle of meat; remove top sheet of waxed paper and seal edges. Invert onto a wire grill basket coated with nonstick cooking spray; peel off waxed paper. Grill over medium coals, turning once, for 25-30 minutes or until meat is no longer pink. Cut into wedges to serve.
Oven Method: Place burger on a baking pan coated with nonstick cooking spray. Bake at 350° for 40-45 minutes or until meat is no longer pink.