Grilled Lebanese Kibbeh Turkey Burgers
- 6 Servings
- 15 mins Prep Time
- 1 hr Total Time
- 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 1Place 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 2Meanwhile, 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 3Preheat grill to medium-high heat.
Step 4Combine 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 5Just 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 6Serve the burgers on the buns with labneh, red onion, cucumber and tomatoes.
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