Recipe Corner: Bulgur, Beef, and Vegetable Burgers



1 cup fine grain bulgur

1 pound lean ground beef or lamb

1 medium red or white onion, minced

1 medium egg, beaten

2 large cloves garlic, minced

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2 cups water or low sodium chicken or vegetable broth

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

Finely chopped green onions, mint, green and red bell pepper, parsley, tomatoes and cucumbers as garnish

Fresh spinach, Romaine lettuce or chopped greens

Olive oil, unsalted butter or canola oil

Yogurt, sour cream, lemon wedges



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 minutes.

In a large bowl, combine the bulgur with the ground meat, minced onions, egg, garlic, tomato paste, walnuts, 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.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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