Adapted from eatingwell.com. bulgur, water, olive oil , onions , sugar , balsamic vinegar , salt , ground beef , tomato paste , fresh parsley , ground pepper cvt

Ingredients

3	tablespoons bulgur
1/4	cup (boiling) water, plus
2	tablespoons water, divided
2	teaspoons (extra-virgin) olive oil
2	cups sliced onions
1	teaspoon sugar
1	teaspoon balsamic vinegar (87546)
1/4	teaspoon salt, divided
6	ounces 90% lean ground beef (23563), net from 8 ounces fresh
1	tablespoon tomato paste (11887)
2	tablespoons chopped fresh parsley
1/4	teaspoon freshly ground pepper

Directions

1. Combine bulgur and 1/4 cup boiling water in a small bowl; let stand until most of the water is absorbed, 20 to 30 minutes.
   
   
2. Meanwhile, heat oil in a nonstick skillet over medium-low heat. Add onions and sugar; cook, stirring occasionally, until the onions are very tender and golden, about 15 minutes. Stir in 2 tablespoons water, vinegar and 1/8 teaspoon salt. Keep warm over very low heat, stirring occasionally.
   
   
3. Preheat the grill or broiler to high. Combine the bulgur, beef, tomato paste, parsley, the remaining 1/8 teaspoon salt and pepper in a medium bowl; knead thoroughly to combine. Shape into two 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on
   
   
4. Serve on whole wheat buns, top with the caramelized onions and garnish with lettuce.
   
   
5. Tip: Transfer to remaining tomato paste to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. Add to soups, chilis and sauces; stir into rice with oregano and cilantro to serve alongside Mexican dishes.
   
   

Categories

Beans, Beef, Tomatoes, Vegetables, Main Dish, American, Fourth of July, Boil, Broil, Grill, Saute, Simmer

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in vitamin B12 High in zinc