Fragrant Lamb Patties With Bulgur Salad Recipes

Steps:

• Place the bulgur and 1/2 teaspoon salt in a medium bowl and add the boiling water. Soak until tender but slightly chewy, 20 minutes. Strain to remove any excess moisture.
• Heat a large nonstick skillet with 2 tablespoons of the olive oil over medium heat. Add the onions, 1/4 teaspoon salt and a pinch of black pepper. Cook, stirring, until soft and starting to brown, about 4 minutes. Add the cumin and allspice, and stir until very fragrant and the onions are evenly coated in the spices, about 1 minute. Transfer the onions to a large bowl to cool. Carefully wipe out the skillet to use again later.
• Mix together the hummus, yogurt, 1 teaspoon of the lemon juice and 1/2 teaspoon salt.
• Add the bulgur, ground beef, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the onions. Gently mix together and form 4 patties, each just under 1/2-inch thick.
• Heat the reserved skillet with 1 tablespoon of the olive oil over medium heat. When the oil starts to shimmer, add the patties, making sure to leave some space between them. Cook until the patties are cooked through, 5 to 6 minutes per side.
• Toss together the greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil and salt and pepper to taste in a large bowl. Divide the patties and salad among four plates. Serve each with pita and a dollop of the yogurt sauce.

Steps:

• Combine first 7 ingredients in large bowl.
• Add ground lamb and mix well.
• Divide into 4 equal portions and shape each portion into 1/2 inch thick patty.
• Heat skillet on medium heat and add 1 tablespoon of oil.
• Add patties and cook for 3 to 4 minutes per side until no longer pink inside.

Steps:

• Put lamb in a medium bowl. Add 1 teaspoon salt, some black pepper, the cumin, coriander, oregano, cinnamon, scallions, cilantro, mint and garlic. Mix well with wet hands, kneading the mixture to distribute seasoning. Cover and refrigerate for at least 1 hour so the seasoning penetrates. (Alternatively, season meat and refrigerate overnight.)
• Make the sauce: In a small bowl, put tahini, lemon juice, garlic and cayenne. Stir well to dissolve the tahini. Then stir in yogurt, and mix well. Taste and add salt, to taste.
• Heat olive oil in a wide skillet over medium-high. When oil is wavy, add onions and cook, stirring frequently, until they are crisp and well browned, edging toward burned, about 10 to 12 minutes. Lower heat if browning too quickly. Add a little more oil, if pan looks dry. Season lightly with salt. Transfer to a plate lined with paper towels.
• Light a charcoal grill for a medium hot bed of coals. (Alternatively, use a medium-hot gas or electric grill, a cast-iron pan or griddle, or a broiler.)
• With wet hands, knead lamb mixture once more, then form into 4 (8-ounce) oval patties (or 6 5-ounce patties), about 1-inch thick. Set aside until the fire is ready. Place the grill about 1 inch from the coals.
• Cook patties about 4 minutes per side for medium-rare, 130 degrees. After flipping, cook until red juices appear on the top of the patties. For medium, 140 degrees, cook longer, about 5 minutes per side. In either case, let them rest on a warm plate for 5 minutes before serving, to keep in juices. They will continue cooking a bit as they rest.
• Top each burger with fried onions. Serve with tahini-yogurt sauce and warm pita, if desired.

Steps:

• In a small saucepan, bring 1 cup water to a boil. Stir in the bulgur and 1/4 teaspoon salt, cover and let stand until the water is absorbed, about 30 minutes.
• Meanwhile, in a large bowl, combine the lamb, half of the cilantro, the garlic, paprika and 1 1/2 teaspoons salt. Form into 4 1/2-inch-thick patties.
• Heat a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until cooked through, 10 to 12 minutes.
• Meanwhile, transfer the bulgur to a large bowl. Stir in the cucumber, grapes, lemon juice, olive oil and remaining cilantro; season with salt and pepper. Serve with the lamb patties.