Lebanese-Style Lamb and Bulgur Burgers

In a Hurry, Family Meal

This simple little burger is a great way to appreciate the joys of Lebanese cooking. Heavy on spices but light on the waistline, it’s sure to become a family favorite. Instead of forming into patties to be stuffed into warm pita bread, you can also roll the meat mixture into meatballs and serve with the yogurt sauce on the side as a great party hors d’oeuvre.

Serves 4

INGREDIENTS:

BURGERS:

• 1½ cups finely chopped onions
• 2 tablespoons chopped garlic
• 2 teaspoons coriander seeds
• 2 teaspoons cumin seeds
• 1 pound lean ground lamb (80%–85% lean)
• ¾ cup cooked bulgur
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground allspice
• Pinch of ground cinnamon
• ¼ cup chopped fresh flat-leaf parsley
• 1 large egg, lightly beaten
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper

YOGURT SAUCE:

• ½ cup plain whole-milk Greek yogurt
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar
• 1 tablespoon chopped fresh oregano
• ¼ cup finely chopped scallion greens
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Reserved spice mixture (from Burgers)

GARNISH:

½ cup finely chopped red onion
1 cup chopped fresh flat-leaf parsley
1 cup diced tomatoes
2 tablespoons olive oil
Pinch of salt
4 pita breads (I use whole wheat)
1 tablespoon olive oil

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Burgers: Bring a pot of lightly salted water to a boil. Blanch the onions and garlic in the boiling water for 2 minutes. Drain and cool in the refrigerator.
3. Toast the coriander seeds and cumin seeds in a small dry skillet over medium heat until they begin to pop and are fragrant and lightly browned. Transfer to a small bowl to cool, then crush in a mortar with a pestle or a spice grinder. Divide the spices in half and reserve one half for the yogurt sauce.
4. Combine the lamb, bulgur, blanched onions and garlic, half of the toasted spices, and the remaining burger ingredients in a medium bowl. Knead, and squeeze the mixture with your hands until well blended. Form into 12 equal-sized balls, then form each ball into an oval patty about ½ inch thick. Set aside.
5. Sauce: Combine all the ingredients in a small bowl until well blended. Refrigerate until ready to serve.
6. Garnish: Combine the ingredients in a small bowl and set aside.
7. Wrap the pitas in aluminum foil and warm in the oven for 10 minutes.
8. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the burgers, in 2 batches if necessary, and cook for 5 minutes per side for medium-rare.
9. Cut a 1-inch slice off each pita and gently open the pockets. Fill each pocket with 3 patties and spoon over some yogurt sauce. Add some of the tomato-onion garnish, followed by a bit more yogurt sauce, and serve.

ALTERNATIVE CUTS:

• Ground goat or a mixture of ground lamb and goat and lean ground beef (85% lean) or bison.

COOK’S NOTES:

• You can cook the bulgur and blanch the onions and garlic a day ahead and refrigerate.
• You can also grill the burgers.