• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup boiling-hot water

  2. 1/3 cup bulgur

  3. 3/4 teaspoon salt

  4. 1 medium onion, quartered

  5. 1/4 cup packed fresh cilantro leaves

  6. 1/4 cup packed fresh flat-leaf parsley leaves

  7. 1 lb ground lamb

  8. 1/2 teaspoon paprika (not hot)

  9. 1/4 teaspoon ground allspice

  10. 1/4 teaspoon black pepper

  11. 1/4 teaspoon cayenne

  12. 1 small garlic clove

  13. 1/8 teaspoon salt

  14. 1/2 cup walnuts (1 1/2 oz)

  15. 1/4 cup water

  16. 1 teaspoon fresh lemon juice

  17. 1/8 teaspoon cayenne

  18. 4 (4-inch) pita loaves

  19. 1 tablespoon olive oil

  20. Paprika (not hot) for dusting

  21. Garnish: fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Soak bulgur for burgers:

  2. Pour boiling-hot water over bulgur with 1/2 teaspoon salt in a small bowl and soak 15 minutes, then drain in a sieve. Make sauce while bulgur soaks:

  3. Mince garlic and mash to a paste with salt (1/8 teaspoon) using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl. Prepare burgers:

  4. Preheat broiler. Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and remaining 1/4 teaspoon salt until just combined. Form lamb mixture into 4 patties (4 inches in diameter). Broil pitas and burgers:

  5. Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers. Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes. Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.


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