Exotic-tasting spices and chopped prunes give Middle-Eastern flair to this succulent, healthy burger recipe. Serve the burgers with the cool, savory yogurt sauce and slices of ripe tomato, lettuce and sharp red onion. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for at least 30 minutes and up to 1 hour, while you prepare the burgers.

  • 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, preheat grill.

  • Heat canola oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until it softens, about 4 minutes. Add 2 cloves minced 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 the remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from heat.

  • Combine beef, egg, 1/4 teaspoon 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.

  • To prepare sauce, whisk the drained yogurt, the remaining 1 clove minced garlic, 1/8 teaspoon salt and olive oil in a small bowl. (Discard the whey.) Serve the burgers with the pitas and sauce.


Make Ahead Tip: Cover and refrigerate the sauce (Steps 1 & 7) for up to 1 day. Stir before using.

Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and large markets.

Nutrition Facts

376 calories; total fat 13.2g 20% DV; saturated fat 4.2g; cholesterol 103mg 34% DV; sodium 457mg 18% DV; potassium 648mg 18% DV; carbohydrates 39.9g 13% DV; fiber 5.2g 21% DV; sugar 10g; protein 26.1g 52% DV; exchange other carbs 3; vitamin a iu 197IU; vitamin c 3mg; folate 34mcg; calcium 137mg; iron 4mg; magnesium 75mg; thiaminmg.

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Rating: 4 stars
Delicious! I call these my healthy winter sliders. I grill them on my George Foreman. My family loves them. I have simplified the preparation though. I skip the sauteing step altogether. I marinate the lean beef or turkey for a few hours or overnight with the spices finely chopped onions minced garlic salt & pepper. I sometimes add fresh thyme. Right before forming the sliders I add the bulgur (or whole wheat couscous) the egg & the prunes ( or golden raisins). I serve them on Hawaiian mini buns. I will soon try adding cooked quinoa instead of the bulgur or whole wheat couscous and I will try them with a healthier bun. If you are not afraid of different flavor profiles try these! Read More