The folder name
Please choose a different name.
Please enter a name for the new folder.
Soak the bulgur it for 5 minutes in just enough cold water to cover. This will soften the bulgur, but still leave a little crunch. Drain the bulgur wheat through a sieve and tip into a tea towel, squeeze out as much water as you can. Place into a mixing bowl and set aside
100g of bulgur wheat
Blend the onions, chilli and fresh herbs to a rough smooth paste. Add the paste, along with the salt, pepper and chilli powder, to the bulgur wheat and mix well
90g of white onion
1 green chilli
2 2/3 handfuls of basil leaves
2 2/3 handfuls of mint leaves
2 2/3 handfuls of flat-leaf parsley
1/2 tsp sea salt
1 pinch of black pepper
1/2 tsp allspice
Add the minced beef and ice cubes to the bulgar wheat mixture. Mix well with your hands - as the ice melts, it will bind everything together into a smooth, sticky paste
300g of beef mince
Finally, divide the meat into 4 even portions and form into round balls. Press gently to flatten slightly into an oval shape before placing the patties onto plates
For added decoration, use the back of a soup spoon to make a little indent on the surface of the meat and drizzle with extra virgin olive oil
extra virgin olive oil
To serve, drizzle with a dash of lemon juice and garnish with mint leaves, salad leaves, pickled green chilies, cucumber slices, a dollop of greek yoghurt and crusty bread
pickled green chillies
4 tbsp of Greek yoghurt
1 dash of lemon juice
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.