Saturday, December 16, 2017

Bulgur - Beef Burgers topped with Vegetables By Christine Vartanian Datian

Christine Datian's Bulgur-Beef-Vegetable Burger
This is NOT your ordinary burger. Christine Datian has transformed what could have been an ordinary burger into a veritable feast! With the addition of meat, grain, vegetables, dairy and bread, you’ve got a complete meal – and then some.

You’d better use a very large platter to serve this to your family or friends!

Christine hopes you’ll enjoy her recent contribution to The Armenian Mirror-Spectator’s ‘Recipe Corner’.

Bulgur - Beef Burgers topped with Vegetables 
by Christine Vartanian Datian

Serves 4-6.


1 cup fine grain bulgur (#1)
2 cups water or low sodium chicken or vegetable broth
1 pound lean ground beef or lamb
1 medium red or white onion, minced (about 1/2 cup minced onion should suffice)
1 egg, beaten
2 large cloves garlic, minced
2 tablespoons tomato paste or tomato puree
2 tablespoons walnuts, finely chopped (optional)
1/2 cup parsley, finely chopped
Sea or Kosher salt, black pepper, paprika, dried sweet basil, or Aleppo pepper to taste

For frying: Olive oil, unsalted butter or canola oil

Garnishing options: Finely chopped green onions, mint, green and red bell pepper, parsley, tomatoes and cucumbers 

Vegetable Toppings: Fresh spinach, Romaine lettuce or chopped greens

On the side: Yogurt, sour cream, lemon wedges

Accompaniments: Assorted breads or crackers, assorted cheeses, olives, roasted vegetables, and condiments


In a medium pot, bring the water or broth to a full boil, add the bulgur, stir, cover, lower heat, and simmer for 15-20 minutes until bulgur and liquid have been absorbed. Remove pan from heat and let cool 10 minutes.

In a large bowl, combine the bulgur with the ground meat, minced onions, egg, garlic, tomato paste, walnuts (if using), parsley, salt, pepper and choice of spices, and knead a few minutes until smooth. Add a few drops of water if mixture is too dry. Form mixture into small patties (round or oval shape) and fry in oil or butter until golden brown on both sides.

Place patties on a tray or platter and generously sprinkle with chopped green onions, mint, bell pepper, parsley, tomatoes and cucumbers. Serve immediately with spinach, Romaine lettuce, Armenian bread, pita bread or cracker bread, and assorted cheeses, olives, roasted vegetables, and condiments.

Serve with yogurt, sour cream and lemon wedges on the side, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

1 comment:

  1. its really tough to just pick one item always for me especailly from drinks, others include articles so mostly i'm very indecissive.