Lebanese style Kebbe Lamb Burgers
From Burgers by Paul Gayler
Prep time: 45 minutes
Cook time: 10 minutes
Makes 5-6 burgers
¾ cup bulgur wheat
1 small onion, finely grated (do over a bowl so as not to lose the juice)
1 large garlic clove, crushed
1 tsp ground allspice
½ tsp ground cumin
½ tsp ground coriander
¼ tsp sweet paprika
3 tbsp fresh flat leaf parsley, finely chopped
1 lb/450 g ground lamb (or whatever ground meat you favor)
Salt & pepper
1. In a large bowl, soak the bulgur in enough boiling water to at least cover the bulgur. Soak for 30 minutes, giving it a stir every once in a while. Drain any remaining water from the bulgur and dry. I line a strainer/sieve with double thickness of cheesecloth and pour the bulgur mix over it. Form a package with the corners of the cheesecloth, twist and press out any excess water.
2. Return the bulgur to the dry bowl and add the onion, garlic, spices and parsley. Mix well and let stand for 15 minutes. Add the lamb, mix well and shape into patties. The traditional way is to use a couple of soup spoons and shape into 8 bullets (logs that are sort of pointy at the ends), but I just formed hamburger shaped patties that would fit into the pitas.
3. I love using my Griddler but you could simply fry these in a little oil. If you are using, set it to sear or heat the pan over medium-high heat until hot, add enough oil just to keep the meat from sticking. (I spray Mazola’s Simplicity canola oil spray). Add the patties and turn once or twice for 10 minutes or so.
While they are cooking, prepare the pitas. Cut off the top of the pitas, leaving enough room to fit the bullets or patties in. Slather some hummus on each side and sprinkle with some extra parsley.
This would be great with Tabbouleh as a side salad.