Publisher Photo
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 2-3/4 cups water, divided
  • 2/3 cup bulgur*
  • 1-1/2 pounds lean ground beef
  • 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 minutes or until heated through. Serve on buns. Yield: 12 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Bulgur Barbecue in Light & Tasty December/January 2003, p61

Nutritional Facts

1 each: 289 calories, 7g fat (2g saturated fat), 21mg cholesterol, 521mg sodium, 41g carbohydrate (0 sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

  • 2-3/4 cups water, divided
  • 2/3 cup bulgur*
  • 1-1/2 pounds lean ground beef
  • 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
  1. 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.
  2. 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 minutes or until heated through. Serve on buns. Yield: 12 servings.
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Bulgur Barbecue in Light & Tasty December/January 2003, p61

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