Herb and Cheese-stuffed burgers

1/4 cup shredded chedddar cheese
2 Tbsp. cream cheese
2 Tbsp. minced fresh parsley
3 tsp. Dijon mustard, divided
2 green onions, thinly sliced
3 Tbsp. dry bread crumbs
2 Tbsp. ketchup
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. dried sage leaves
1 lb. ground beef

In small bowl, combine cheddar cheese, cream cheese, parsley and 1 tsp. 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 an press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160 deg. and juices run clear. Serve burgers on rolls with lettuce and tomato if desired.