Beef And Bulgur Patties Recipes

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid is evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and half to a medium bowl; reserve the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of pepper and 1 1/2 cups boiling water to the large bowl. Stir to combine, cover and set aside 10 minutes.
• Meanwhile, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt and a few grinds of pepper to the medium bowl. Mix with your hands until completely combined. Divide into eight 4-inch logs. Heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat; add the beef logs and cook, turning, until browned, about 8 minutes.
• Whisk the yogurt, lemon zest and juice in a small bowl. Fluff the couscous with a fork and stir in the mint, parsley and dried apricots. Divide the couscous, yogurt sauce and patties among plates.

Steps:

• In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
• In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.

Steps:

• Cook the potatoes: Heat the olive oil in a large pan over medium-high heat. When warm, add the potatoes and some salt and pepper. When golden on one side, toss in the onion, salt and pepper, and some oil if the pan is dry. Saute until softened, about 3 minutes. Turn off the heat and add the garlic and cook until fragrant, just 1 minute more. Transfer with a slotted spoon to a plate or bowl.
• Cook the beef: In that pan, add some olive oil, if needed, and the cumin, curry, chili powder, allspice, thyme, cinnamon, salt, and a few grinds of pepper. Allow the spices to bloom in the pan, about 1 minutes. Once fragrant, add the beef, combine it with the spices and cook on medium-high heat, stirring often to break up the beef, until it browns, about 10 minutes. Remove from the heat and stir in the corn and reserved potato-onion mixture. Let cool.
• Assemble the patties. When the beef filling is cool to the touch, work with 1 wrapper at a time and scoop 2 heaping tablespoons of filling into the center, then fold the dough over to form a half circle. Press out the air with your fingertips, from the filled sides to the edges. Press the tines of a fork along the edges to seal, creating a border about 1/2-inch wide.
• Repeat with more filling and wrappers.
• Fry the patties: In a large pot or deep fryer, heat 4 inches of oil to 365 degrees F, so the oil rests at 350 degrees F when the patties are added. In batches of 2 or 3, fry until golden brown, 4 to 6 minutes for each batch. Allow the oil to rise to 360 degrees F before beginning a new batch. Transfer the patties to a plate with paper towels scrunched up so one side of the patties don't get soggy. Serve warm or at room temperature.