Serves4
- Active time:25 min
- Start to finish:45 min
March 2005
Bulgur gives a nutty texture to spicy lamb burgers; pita rounds sop up the flavorful juice.
For burgers
-
1
cup
boiling-hot water
-
1/3
cup
bulgur
-
3/4
teaspoon
salt
-
1
medium onion, quartered
-
1/4
cup
packed fresh cilantro leaves
-
1/4
cup
packed fresh flat-leaf parsley leaves
-
1
lb
ground lamb
-
1/2
teaspoon
paprika (not hot)
-
1/4
teaspoon
ground allspice
-
1/4
teaspoon
black pepper
-
1/4
teaspoon
cayenne
For sauce
-
1
small garlic clove
-
1/8
teaspoon
salt
-
1/2
cup
walnuts (1 1/2 oz)
-
1/4
cup
water
-
1
teaspoon
fresh lemon juice
-
1/8
teaspoon
cayenne
For pitas
-
4
(4-inch) pita loaves
-
1
tablespoon
olive oil
-
Paprika (not hot) for dusting
-
Garnish:
fresh cilantro sprigs
Make sauce while bulgur soaks:
Prepare burgers:
-
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:
-
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.