Beef And Bulgur Patties Food

BEEF AND BULGUR BURGERS

Steps:

• Bring 2 cups water to a boil in a small pot over medium high heat.
• Remove pot from heat and set aside for 5 minutes.
• Uncover pot, fluff bulgur with a fork and set aside until cooled.
• Grease grill grates with oil and preheat to medium heat.
• Meanwhile, in a large bowl, mix together beef, bulgur, parsley, cumin, cinnamon, allspice and chopped onion.
• Form mixture into 6 patties and season all over with salt and pepper.
• Add bulgur, cover, reduce heat to medium low and simmer until water is almost absorbed and bulgur is just tender, about 10 minutes.
• Grill patties, flipping once, until deep golden brown and cooked through, 5 to 7 minutes per side. (Alternatively, cook burgers using 1 tablespoon canola oil in a large skillet over medium heat.)
• Transfer burgers as done to hamburger buns, top with lettuce, tomatoes and sliced onions and serve.

TURKISH BEEF PATTIES WITH CONFETTI COUSCOUS

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
• Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
• Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.