Grilled Lebanese Kibbeh Turkey Burgers
- 6 Servings
- 15 mins Prep Time
- 1 hr Total Time
Ingredients
- 1 lb. 85% Lean / 15% Fat Ground Turkey
- 1/3 cup fine bulgur wheat
- 2 cups boiling water
- 1 tbsp. olive oil, plus more for oiling grill rack
- 1 cup finely chopped onion
- 1 tbsp. finely chopped garlic
- ½ cup toasted pine nuts
- ½ cup chopped fresh parsley
- 2 tbsp. chopped mint
- ¾ tsp. salt
- ½ tsp. cinnamon
- ½ tsp. ground pepper
- ¼ tsp. ground allspice
- 4 buns, toasted
- Labneh or Greek yogurt
- Sliced red onion, cucumbers and tomatoes for serving
-
Step 1
Place bulgur in a medium bowl. Pour boiling water over it and let sit until the bulgur is softened and the water is lukewarm, about 30 minutes. Drain well through a fine mesh sieve, pressing out any excess moisture. -
Step 2
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic. Cook, stirring often until the onion is translucent, about 12 minutes. Scrape into a large bowl and let cool. -
Step 3
Preheat grill to medium-high heat. -
Step 4
Combine the drained bulgur with the onion mixture. Add in 85% Lean / 15% Fat Ground Turkey, pine nuts, parsley, mint, salt, cinnamon, pepper and allspice. Knead together until the ingredients are evenly incorporated. Divide into 4 burgers. -
Step 5
Just before adding the burgers to the grill, oil the grill grates. Immediately place the burgers on the grill and let cook, undisturbed until they are browned on the bottom, 4 to 6 minutes. Flip the burgers over and cook until a meat thermometer inserted into the center of each burger registers 165°F. -
Step 6
Serve the burgers on the buns with labneh, red onion, cucumber and tomatoes.
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