Lamb burgers with bulgur and mint
Instructions:
- BULGUR:
- ¾ cup medium-coarse or coarse bulgur;
- 1½ cups hot water.
- BURGERS:
- 1 pound ground lamb;
- 1 cup grated yellow onion (about 1 medium);
- ½ cup finely chopped fresh mint;
- ¼ cup finely chopped fresh flat-leaf parsley;
- 2 cloves garlic, minced;
- 1 tablespoon ground cumin;
- 1 teaspoon freshly ground black pepper;
- 1 teaspoon fine sea salt;
- ½ teaspoon ground cinnamon;
- ½ teaspoon Aleppo pepper, or 2 pinches cayenne pepper.
- Place the bulgur in a large bowl and cover with the hot water. Let sit at room temperature until much of the water is absorbed and the kernels are tender with a bit of chew, 20 to 30 minutes. Drain the bulgur in a fine-mesh sieve, pressing on the kernels Drain the bulgur in a fine-mesh sieve, pressing on the kernels with your hands to squeeze out as much water as you can.
- Position a rack about 6 inches from the heat and preheat the broiler. Oil a 12-inch cast-iron skillet or the bottom of a broiler pan.
- Return the bulgur to the bowl; add the lamb and all remaining ingredients. Combine the mixture thoroughly but gently with your hands, trying to handle as little as possible. Shape into 6 voluptuous burgers, each about 3 inches in diameter, and place them in a single layer in the prepared skillet or broiler pan.
- To finish, brush the burgers with olive oil and broil until they start browning on the top, about 10 minutes. Flip using a metal spatula, brush with oil again, and broil until nicely browned, about 5 more minutes. Allow to sit for a few minutes—as the meat cools you will be better able to taste the herbs and spices.
- TO GET A HEAD START: You can soak and drain the bulgur, as in step 1, a day ahead. Chill, covered. The burgers can be shaped up to 6 hours ahead. Place on a small baking sheet or a large plate, cover with plastic wrap, and chill.
- TO LIGHTEN IT: Have your butcher grind leg of lamb for leaner burgers. Brush the burgers generously with oil and broil a little less, about 12 minutes total.
- TO VARY IT: For a flavor boost, brush minted olive oil butter or rosemary oil on the burgers instead of olive oil.