Yield: 4 servings Active Time: 30 minutes Total Time: 40 minutes Ease of preparation: Moderate
1/3 cup bulgur (see Ingredient note) 1/2 cup plus 2 Tbsp warm water, divided 1 tsp canola oil 1/2 cup chopped onion (1 small) 2 cloves garlic, minced 1/3 cup pitted prunes, finely chopped (2 oz) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground allspice 12 oz lean ground beef 1 large egg, lightly beaten 1/4 tsp salt, or to taste 1/4 tsp freshly ground pepper 4 small whole-wheat pita breads
1. Preheat grill.
2. Combine bulgur with 1/2 cup warm water in a small bowl; let soak until the bulgur is tender and most of the water has been absorbed, 20 to 30 minutes. Drain any excess liquid.
3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook, stirring often, until the onion softens, about 4 minutes. Add garlic and prunes; cook, stirring often, until fragrant, about 2 minutes. Don't let the garlic burn. Stir in cumin, coriander and allspice; cook, stirring constantly, for 1 minute. Add remaining 2 tablespoons water; cook until it is absorbed, about 1 minute. Remove from the heat.
4. Combine beef, egg, salt, pepper, the onion-prune mixture and the bulgur in a mixing bowl; mix thoroughly. Shape into four 3/4-inch-thick patties.
5. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the burgers over medium heat, turning once, until browned and cooked through, about 4 minutes per side. Warm pitas on the grill, if desired. Serve the burgers with the pitas.
Ingredient note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. You can find it in natural-foods stores and large markets.
It makes the juiciest burgers and the yogurt sauce is just awesome. I tend to leave out the prunes because I never have them, but otherwise the recipe is perfect. If you don't have pita use a good bun or serve over rice.