BBQ Impossible™ Beef Biftekia
with Bulgur Salad & Creamy Dill Dressing
560 cals
30 mins
Description
Barbecue season means burger season—that would be biftekia season in Greek. While these plant-based patties pick up some char, you’ll assemble a salad of grilled sweet pepper, wholesome bulgur and cherry tomatoes. Then let loose with a lusciously thick lemon-dill vinaigrette.
Contains:
Sesame • Soy • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
2 Impossible™ beef burger patties (made from plants)
1 Garlic clove
1 Sweet pepper
140g Cherry tomatoes
1 Shallot (or onion)
14g Dill
1 Lemon
80g Bulgur
45ml Apple-tahini vinaigrette
7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Nutrition
Total fat | 25g |
Saturated Fat | 7g |
Sodium | 730mg |
Total carbs | 60g |
Sugar | 10g |
Protein | 28g |
Fibres | 18g |
Recipe Instructions
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
- Meanwhile, roughly chop the garlic.
- Core and quarter the sweet pepper lengthwise. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve and peel the shallot; small-dice ½ and slice the remaining ½.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve the tomatoes.
- In a large bowl, crumble the patties.
- Add the garlic, diced shallot, spices and S&P; mix well.
- Form into 4 oval-shaped patties (double for 4 portions).
- Ground turkey: same instruction as above.
- Ground beef: same instruction as above.
- Add the biftekia and sweet pepper to the BBQ (or pan) and grill, 3 to 5 min. per side, until beginning to brown and cooked through.
- Transfer to a cutting board. Once cool enough, medium-dice the sweet pepper.
- Ground turkey: same instruction as above.
- Ground beef: same instruction as above.
- In a small bowl, whisk the vinaigrette, lemon juice, dill, a drizzle of oil and S&P.
- In a second large bowl, combine the bulgur, sweet pepper, sliced shallot (start with ½ for a milder flavour), tomatoes and ½ the dressing.
- Divide the salad between your plates.
- Top with the biftekia.
- Drizzle with the remaining dressing.
- Garnish with the lemon wedges. Bon appétit!