Prep 15 mins
Cook 1 hr 30 mins
Sounds interesting. "Here bulgur is used to bind lean beef and lamb in small burgers, reducing the fat and boosting the fiber." Found this in Prevention magazine, July, 2007. Note: You need to soak the bulgur for an hour and then chill it for another 30 minutes.
- 1⁄3 cup medium bulgur
- 1⁄3 lb ground lamb
- 1⁄3 lb 95% lean ground beef
- 1⁄2 medium onion, grated
- 4 garlic cloves, minced
- 1⁄4 cup of fresh mint, finely chopped
- 1 1⁄2 teaspoons red curry paste
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground coriander
- 1⁄2 medium cucumber, grated, spun dry in salad spinner, about 1/2 cup
- 1⁄3 cup low-fat plain yogurt, Greek style
- 1⁄4 teaspoon fresh ground black pepper
- 12 large lettuce leaves
- 1 medium tomatoes, chopped, about 1/2 cup
- Soak bulgur in 1/3 cup hot water for 1 hour.
- Combine the bulgur and the next 9 ingredients and then chill, covered for 30 minutes.
- Mix cucumber, yogurt and pepper in a small bowl and season with salt.
- Preheat the grill to medium-high.
- Shape the meat mixture into 12 balls and flatten into thick mini burgers and season with salt.
- Grill patties 4-8 minutes, turning once, until thermometer inserted registers 160 degrees F.
- Wrap each burger in a lettuce leaf and serve with yogurt sauce and tomato.