Bulgur – Beef Burgers topped with Vegetables

Christine’s Bulgur-Beef-Vegetable Burger
This is NOT your ordinary burger. Christine Datian has
transformed what could have been an ordinary burger into a veritable feast! With
the addition of meat, grain, vegetables, dairy and bread, you’ve got a complete
meal – and then some.
You’d better use a very large platter to serve this to your
family or friends!
Christine hopes you’ll enjoy her recent contribution to The
Armenian Mirror-Spectator’s ‘Recipe Corner’.
Bulgur – Beef Burgers topped with Vegetables 
by Christine Vartanian Datian
Serves 4-6.
1 cup fine grain bulgur (#1)
2 cups water or low sodium chicken or vegetable broth
1 pound lean ground beef or lamb
1 medium red or white onion, minced (about 1/2 cup minced
onion should suffice)
1 egg, beaten
2 large cloves garlic, minced
2 tablespoons tomato paste or tomato puree
2 tablespoons walnuts, finely chopped (optional)
1/2 cup parsley, finely chopped
Sea or Kosher salt, black pepper, paprika, dried sweet
basil, or Aleppo pepper to taste
For frying: Olive oil, unsalted
butter or canola oil
Garnishing options: Finely
chopped green onions, mint, green and red bell pepper, parsley, tomatoes and
Vegetable Toppings: Fresh
spinach, Romaine lettuce or chopped greens
On the side: Yogurt, sour cream,
lemon wedges
Accompaniments: Assorted
breads or crackers, assorted cheeses, olives, roasted vegetables, and condiments
In a medium pot, bring the water or broth to a full boil,
add the bulgur, stir, cover, lower heat, and simmer for 15-20 minutes until
bulgur and liquid have been absorbed. Remove pan from heat and let cool 10
In a large bowl, combine the bulgur with the ground meat,
minced onions, egg, garlic, tomato paste, walnuts (if using), parsley, salt,
pepper and choice of spices, and knead a few minutes until smooth. Add a few
drops of water if mixture is too dry. Form mixture into small patties (round or
oval shape) and fry in oil or butter until golden brown on both sides.
Place patties on a tray or platter and generously sprinkle
with chopped green onions, mint, bell pepper, parsley, tomatoes and cucumbers.
Serve immediately with spinach, Romaine lettuce, Armenian bread, pita bread or
cracker bread, and assorted cheeses, olives, roasted vegetables, and condiments.
Serve with yogurt, sour cream and lemon wedges on the side,
if desired.
*Christine’s recipes have been published in the Fresno
 newspaper, Sunset magazine, Cooking Light magazine,
and at http://thearmeniankitchen.com/
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