Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Meltingly sweet onions top these beef-and-bulgur patties.

Source: EatingWell Magazine, July/August 1993


Ingredient Checklist


Instructions Checklist
  • Combine bulgur with 1/2 cup warm water in a small bowl; let stand until the water is absorbed and the bulgur is tender, about 30 minutes.

  • Meanwhile, heat oil in a large nonstick skillet over low heat. Add onions and sugar; saute until the onions are very tender and golden, about 15 minutes. Stir in 1/4 cup water and vinegar. Season with salt and keep warm.

  • Preheat grill or broiler.

  • Combine the plumped bulgur, beef, tomato paste, parsley, salt and pepper in a medium bowl; mix thoroughly but lightly. Shape into four 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.


Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.

Nutrition Facts

381 calories; protein 23.5g; carbohydrates 44.2g; dietary fiber 6.7g; sugars 11.1g; fat 13.2g; saturated fat 4.1g; cholesterol 55.3mg; vitamin a iu 331.8IU; vitamin c 13.1mg; folate 47.8mcg; calcium 92.5mg; iron 3.7mg; magnesium 86.3mg; potassium 635mg; sodium 580.7mg; thiamin 0.2mg.

2 starch, 2 vegetable, 2 medium-fat meat, 1/2 fat