For the Burgers

• 1/ 2 cup fine bulgur wheat (#1)
• 1 tablespoon extra-virgin olive oil
• 1/ 2 white onion, finely diced
• 1 pound lean ground beef or lamb
• 1/ 2 cup chopped mint
• 1/ 3 cup chopped parsley
• 1 teaspoon ground cumin
• 2 cloves garlic, grated
• 1/ 2 teaspoon (optional) dried chile or cayenne
• 1 1/ 2 teaspoons Diamond Crystal kosher salt
• Coarsely cracked black pepper, to taste
• Vegetable oil, for cooking burgers (optional)

Preserved Lemon Aioli

• 1/ 2 cup mayonnaise
• 1 teaspoon finely chopped preserved lemons
• 1 clove garlic, grated
• Coarsely cracked black pepper
• Kosher salt, to taste

For Assembly

• 4 brioche burger buns
• 1 large heirloom tomato, thinly sliced
• 4 radishes, thinly sliced
• Flaky sea salt, to taste
• Coarsely cracked black pepper, to taste
• 4-5 butter lettuce leaves

For the Burgers

Method

• Step 1

  Rinse the bulgur in cold water and drain. Cover with 1 inch of cold water and let soak for ½ hour or until bulgur is softened. Once softened, place bulgur in a clean kitchen towel and squeeze out as much water as possible.

• Step 2

  In a small skillet over medium heat, add olive oil and onion. Sauté until soft and translucent, then remove from heat and allow to cool completely.

• Step 3

  In a large bowl, combine ground beef, soaked bulgur, onions, mint, parsley, cumin, garlic, chile, salt and pepper. Thoroughly combine the ingredients until everything is evenly distributed throughout the beef. Divide the beef mixture into four equal portions (approximately 4 ounces each) and form into patties.

• Step 4

  Preheat a grill or a cast iron skillet. If using a cast iron skillet, add a small amount of oil to the pan and cook patties for 3-4 minutes on each side or until your desired doneness. Allow burgers to rest for approximately half of their cooking time.

For the Aioli

Method

• Step 1

  In a small bowl, combine mayo, preserved lemon, grated garlic, salt and pepper to taste.

For Assembly

Method

• Step 1

  Lightly toast the burger buns in a hot skillet. Spread a generous amount of the aioli on the bottom bun. Add burger, sliced tomato, radishes, season with flaky salt and pepper. Top with lettuce and remaining half of the burger bun.