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


Recipe Summary test

40 mins


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; protein 29.7g; carbohydrates 37.9g; dietary fiber 5.9g; sugars 7.9g; fat 15.5g; saturated fat 4.5g; cholesterol 72mg; vitamin a iu 854.5IU; vitamin c 9.8mg; folate 44.5mcg; calcium 85.9mg; iron 4.8mg; magnesium 91.9mg; potassium 727.7mg; sodium 660.8mg; thiamin 0.2mg.