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Grilled Lebanese Kibbeh Turkey Burgers

  • 6 Servings
  • 15 mins Prep Time
  • 1 hr Total Time

Ingredients

  • 1 lb. Shady Brook Farms® 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

Recipe from: Katie Webster from Healthy Seasonal

  • 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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