with Chopped Salad, Bulgur Pilaf and Crispy Shallots
Ingredients: Ground beef • Tomatoes • Cucumber • Red onion • Bulgur wheat (durum wheat semolina) (wheat) • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Parsley.
Allergens
Utensils
Tags
Ground Beef
250 g
Bulgur Wheat
0.5 cup
Red Onion
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
2 unit(s)
Lemon
1 unit(s)
Parsley
7 g
Tahini Sauce
2 tbsp
Mayonnaise
4 tbsp
Turkish Spice Blend
8 g
Crispy Shallots
28 g
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.38 tsp
Pepper
0.25 tsp
- Before starting, wash and dry all produce.
- Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Fluff bulgur with a fork.
- Meanwhile, cut cucumbers into 1/2-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut onion into 1/2-inch rounds (keeping rings together). Finely chop 2 tbsp (1/4 cup) of onion, then place in a medium bowl. (NOTE: Set aside to make chopped salad in step 3.)
- Cut tomato into 1/2-inch pieces.
- Transfer remaining onion rounds to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- To the bowl with chopped onions, add tomatoes, cucumbers, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- In a small bowl, add mayo, tahini sauce, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine.
- To another medium bowl, add Turkish Spice Blend, half the crispy shallots and 1/8 tsp (1/4 tsp) salt. Stir to combine.
- Crumble in beef, season with pepper and combine. Using wet hands, form mixture into 8 (16) 2-inch-wide patties.
- Transfer kibbeh patties to a plate, then drizzle 1/2 tbsp (1 tbsp) oil over top. Flip patties to coat.
- To one side of the grill, add onion rounds. Reduce heat to medium, close lid and grill for 5-7 min per side, until tender. Transfer back to the same plate.
- Meanwhile, to the other side of the grill, add kibbeh. Close lid and grill kibbeh for 3-4 min per side, until cooked through.**
- To the pot with bulgur, add remaining parsley and any remaining lemon juice. Season with pepper, then fluff with a fork to combine.
- Cut grilled onions into bite-sized pieces.
- Divide bulgur between bowls.
- Top with kibbeh, grilled onions and chopped salad.
- Top with tahini mayo and remaining crispy shallots.
- Squeeze a lemon wedge over top, if you like.
890
kcal
Calories
61
g
Fat
16
g
Saturated Fat
62
g
Carbohydrate
9
g
Sugar
10
g
Dietary Fiber
35
g
Protein
100
mg
Cholesterol
930
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
with Chopped Salad, Bulgur Pilaf and Crispy Shallots
with Chopped Salad, Bulgur Pilaf and Crispy Shallots
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