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Bulgur Barbecue

 Bulgur Barbecue
From Sherwood, Oregon, Jackie Bankenship shares her secret to stretching ground beef into saucy and satisfying sloppy joes. She adds bulgur to her tangy barbecue sandwiches for a healthy measure of fiber.
12 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

  • 2-3/4 cups water, divided
  • 2/3 cup bulgur
  • 1-1/2 pounds ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1-1/2 cups chopped celery
  • 1 large onion, chopped
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon white vinegar
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 hamburger buns, split

Directions

  • In a saucepan, bring 2 cups water to a boil. Stir in bulgur. Reduce
  • heat; cover and simmer for 15 minutes. Remove from the heat. Drain
  • and squeeze dry; set aside.
  • In a large nonstick skillet, cook the beef, celery and onion over
  • medium heat until meat is no longer pink; drain. Add the tomato
  • sauce, brown sugar, ketchup, vinegar, mustard, salt, pepper and
  • remaining water. Stir in reserved bulgur.
  • Transfer to a 2-qt. baking dish. Cover and bake at 350° for 50-60

2 of 2

Bulgur Barbecue (continued)

Directions (continued)

  • minutes or until heated through. Serve on buns. Yield: 12 servings.
Nutritional Facts: One sandwich equals 289 calories, 7 g fat (2 g saturated fat), 21 mg cholesterol, 521 mg sodium, 41 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.