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Middle Eastern Hamburger
Middle Eastern Hamburger

Middle Eastern Hamburger

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/3 cup bulgur (See ingredient note)
1/2 cup plus 2 tablespoons warm water, divided
1 teaspoon canola oil
1/2 cup chopped onion (1 small)
2 cloves garlic, minced
1/3 cup pitted prunes, finely chopped (2 ounces)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
12 ounces lean ground beef
1 large egg, lightly beaten
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
4 small whole-wheat pita breads
1 bottle Kraft Light Ranch Dressing
1 L arge sliced tomato
Fresh spinach
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Let's Make It
1. Preheat grill. 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.
2. 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.
3. 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.
4. 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. Add light ranch, tomato, and spinach if desired.
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