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Grilled Lamb and Bulgur Patties With Herb Sauce

Grilled Lamb and Bulgur Patties With Herb Sauce
Photo by Goran Kosanovic for The Washington Post


These Middle Eastern-style grilled lamb and bulgur patties, served with a lemony herb sauce, always light me up—they are so incredibly flavorful! Besides adding a compelling texture and nuttiness to the rich lamb, the bulgur also provides whole-grain nutrition and volume, giving a sensible portion of meat a healthfully satisfying presence on the plate. You could cook these in a grill pan on the stovetop as well.


Grilled Lamb and Bulgur Patties With Herb Sauce



1/3 cup bulgur wheat (medium-coarse grind)
2 medium cloves garlic
1 large shallot (2 ounces)
1 1/2 cups lightly packed fresh parsley leaves, plus more for garnish
1/2 cup lightly packed fresh cilantro leaves
1/2 cup lightly packed fresh basil leaves
12 ounces lean ground lamb
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely grated lemon zest and 1 1/2 tablespoons juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1 to 2 tablespoons water

Cook the bulgur according to the directions on the package and allow to cool slightly.

Prepare the grill for direct heat: If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Close the lid and open the vents about a quarter of the way. Have ready a spray water bottle for taming any flames.


Pulse the garlic in a mini food processor. Add the shallot; pulse until they are chopped as well. Add the parsley, cilantro and basil; pulse 10 to 15 times, until they are chopped yet still have some texture.

Transfer half the herb mixture to a mixing bowl (leaving the other half in the food processor). Add the ground lamb, cooked bulgur, cumin, crushed red pepper flakes, and 1/4 teaspoon each salt and pepper to the mixing bowl. Use your clean hands to blend well and then form eight oblong patties of equal size.

Add the lemon zest and juice and the remaining 1/4 teaspoon each salt and pepper to the herb mixture in the food processor; pulse to incorporate, then, with the motor running, drizzle in the oil and as much of the water as you need, depending on how thick you want the sauce. Transfer to a serving bowl.

Place the patties on the grill; close the lid and cook for about 3 minutes per side (for medium), until grill marks have formed.

To serve, spoon some sauce onto each plate then top with the lamb patties. Garnish with parsley.

Makes 4 servings

Per Serving = 2 Patties

Per serving: Calories 270; Total Fat 16g (Saturated Fat 4g); Cholesterol 55mg; Sodium 380mg; Total Carbohydrates 14g; Dietary Fiber 4g; Protein 20g; Sugars 1g


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