Recipe by Mims & Squims
Not your ordinary burger!
Top Review by COOKGIRl
I was lazy and dumped everything in an oiled pie plate and baked for about 40 minutes. Yum! Used the leftover meat combined with leftover roasted turnips and a few red beets in this recipe: Recipe #496349. Thank you! Will make again!
- 1⁄3 cup bulgur
- 1⁄2 cup warm water, plus
- 2 tablespoons warm water, divided
- 1 teaspoon canola oil
- 1⁄2 cup chopped onion (1 small)
- 2 garlic cloves, minced
- 1⁄3 cup pitted prune, finely chopped (2 ounces)
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground allspice
- 12 ounces lean ground beef
- 1 large egg, lightly beaten
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon fresh ground pepper
- 4 small whole wheat pita bread
Directions See How It's Made
- Preheat grill.
- Combine bulgur with 1/2 cup warm water in a small bowl; let soak until the bulgur is tender and most of the water has been absorbed, 20 to 30 minutes. Drain any excess liquid.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until the onion softens, about 4 minutes. Add garlic and prunes; cook, stirring often, until fragrant, about 2 minutes. Don't let the garlic burn. Stir in cumin, coriander and allspice; cook, stirring constantly, for 1 minute. Add remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from the heat.
- Combine beef, egg, salt, pepper, the onion-prune mixture and the bulgur in a mixing bowl; mix thoroughly. Shape into four 3/4-inch-thick patties.
- Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the burgers over medium heat, turning once, until browned and cooked through, about 4 minutes per side. Warm pitas on the grill, if desired. Serve the burgers with the pitas.