Ah, the magic of seared beef! Sauteing the onions with sugar turns them into a meltingly sweet topping to dress up these hearty beef-and-bulgur patties. Source: EatingWell Magazine, July/August 1993

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Combine bulgur and 1/4 cup boiling water in a small bowl; let stand until most of the water is absorbed, 20 to 30 minutes.

  • Meanwhile, heat oil in a nonstick skillet over medium-low heat. Add onions and sugar; cook, stirring occasionally, until the onions are very tender and golden, about 15 minutes. Stir in 2 tablespoons water, vinegar and 1/8 teaspoon salt. Keep warm over very low heat, stirring occasionally.

  • Preheat the grill or broiler to high. Combine the bulgur, beef, tomato paste, parsley, the remaining 1/8 teaspoon salt and pepper in a medium bowl; knead thoroughly to combine. Shape into two 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.


Tips for Two: Transfer leftover tomato paste to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. Add to soups, chilis and sauces; stir into rice with oregano and cilantro to serve alongside Mexican dishes.

Nutrition Facts

400 calories; 15.5 g total fat; 4.5 g saturated fat; 72 mg cholesterol; 661 mg sodium. 728 mg potassium; 37.9 g carbohydrates; 5.9 g fiber; 8 g sugar; 29.7 g protein; 854 IU vitamin a iu; 10 mg vitamin c; 44 mcg folate; 86 mg calcium; 5 mg iron; 92 mg magnesium;