How can I make this low carb?

Though bulgur is a traditional component of kibbeh, it can be replaced with 1/3 cup almond meal or low carb breadcrumbs to make these burger patties low in carbohydrates. Use your favorite Keto-friendly brand of breadcrumbs. Note: many low carb breadcrumbs are high in sodium, so check your label and adjust the added salt.

Can I make this indoors or without a grill?

You can make these indoors on a grill pan. Note turn your fume hood on high as the pan will make a lot of smoke. The bulgur in these burgers will cause extra browning, so it is important to use medium-high heat and adjust the heat down to prevent it from burning on the outside before cooking through. The time on a grill pan will vary from a barbecue grill because they are usually not as hot. Test with an instant read thermometer to make sure they are cooked to 170 degrees F inside. A high quality ceramic non-stick skillet (I like Green Pan) or well seasoned cast iron skillet is a great alternative to grilling these Middle East turkey burgers!

Will turkey burgers stick to the grill?

Pretty much any meat will stick to the grill if you don't prepare it properly. Make sure to preheat the grill completely. This is key to preventing sticking. As an added measure of precaution, I also add in a instructions to oil the grill in step 5. The other key detail to watch out for is to not turn them too soon. Like my Grilled Lamb Kofta recipe, the key is to let them cook until they release from the grill. That's when they are ready to be flipped!

Grilled Middle Eastern Turkey Burgers

Name: Grilled Middle Eastern Turkey Burgers
Prep time: 40 min
Cook time: 15 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 1/3 cup fine bulgur wheat; 2 cups boiling water; 1 tablespoon olive oil, plus more for oiling grill rack; 1 cup finely chopped onion; 1 tablespoon finely chopped garlic; 1 pound 85% Lean Ground Turkey; ½ cup toasted pine nuts; ½ cup chopped fresh parsley; 2 tablespoons chopped mint; ¾ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon ground pepper; ¼ teaspoon ground allspice; 4 buns, toasted; Labneh or Greek yogurt; Sliced red onion, cucumbers and tomatoes for serving

Description

These grilled Middle Eastern turkey burgers are flavor-packed and juicy! Serve them with sliced red onions, cucumbers, and tomatoes for a totally fresh take on burger night.

Ingredients

Scale

1/3 cup fine bulgur wheat
2 cups boiling water
1 tablespoon olive oil, plus more for oiling grill rack
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 pound 85% Lean Ground Turkey
1/2 cup toasted pine nuts
1/2 cup chopped fresh parsley
2 tablespoons chopped mint
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground pepper
1/4 teaspoon ground allspice
4 buns, toasted
Labneh or Greek yogurt
Sliced red onion, cucumbers and tomatoes for serving

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Instructions

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.
Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring often until the onion is translucent, about 12 minutes. Scrape into a large bowl. Let cool.
Preheat grill to medium-high heat.
Combine the drained bulgur with the onion mixture. Add in turkey, pine nuts, parsley, mint, salt, cinnamon, pepper and allspice. Knead together until the ingredients are evenly incorporated. Divide into 4 burgers.
Soak a paper towel with oil. Just before adding the burgers to the grill, hold the paper towel with long tongs and drag the oil soaked towel or a heat proof brush along the grill grates. Pull the towel or brush toward you to prevent flare ups from burning your hand.
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 an instant read thermometer inserted into the center of each burger registers 170 degrees F.
Serve the burgers on the buns with labneh, red onion, cucumber and tomatoes.

Notes

Make-Ahead: Make your patties up to a day ahead of time and let them rest, covered in an airtight container, in the refrigerator until you’re ready to grill.

Freezing: Follow the make-ahead instructions above, and then once chilled, you can transfer the patties (wrapped in parchment) to an airtight container or freezer bag where they’ll last up to 3 months. Remove and allow them to defrost in the refrigerator before grilling.

Prep Time: 15 mins
Active Time: 25 mins
Cook Time: 15 mins
Category: Main Course
Method: Grill
Cuisine: Middle Eastern

Nutrition

Calories: 375
Fat: 22 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 20 g