TRADITIONAL TABBOULEH
1 cup bulgur (cracked wheat) 1 cup boiling water 1 cucumber, diced 2 tomatoes, diced cup chopped scallions 2 cups chopped fresh parsley cup chopped fresh mint cup olive oil Pour the boiling water over the bulgur and soak for 1 hour. Drain well and cool to room temperature.
Add the cucumber, the tomatoes, the parsley, the mint, the olive oil and the lemon juice. If using, add the olives and the cheese, and lightly toss again. Taste for salt and pepper and adjust seasonings. Refrigerate until ready to serve.
MAKES 6-8 SERVINGS. cup lemon juice
Salt and freshly ground pepper to taste cup chopped Kalamata olives (optional) cup crumbled feta cheese (optional) 3 pounds ground beef, 85 percent cooked until crisp and crumbled lean 1 tablespoon Worcestershire sauce 10 ounces finely shredded cheddar 1 teaspoon salt cheese teaspoon freshly ground pepper 8 ounces chopped green chile Medium burger buns, mustard, 4 slices thick smoked bacon, ketchup
Combine all but the last ingredients in a large bowl and mix well. Divide the seasoned meat into 16 even balls. With the back of a glass or your hand, press the balls into patties.
(You may make ahead and freeze to this point. Place patties on parchment-lined baking pans and freeze. Remove from pans, and using parchment to separate the patties, seal in plastic bags. To cook, remove as many burgers as you need, and allow them to defrost on a plate covered with plastic, in the refrigerator for 6 hours.)
Grill the burgers over medium-high heat to desired doneness.
MAKES ABOUT 16 4-OUNCE BURGERS.
GREEK COUNTRY SALAD (IN A JAR)
4 or more colorful heirloom or 1 teaspoon dried oregano tomatoes, diced 1 tablespoon chopped fresh mint 1 English cucumber, diced 3 tablespoons olive oil green bell pepper, diced 2 tablespoon balsamic vinegar 2 fresh scallions, sliced teaspoon garlic salt 1 tablespoon chopped fresh Pitted Kalamata olives oregano from the garden, Diced feta cheese Combine the tomatoes, cucumbers, peppers, scallions, feta cheese and chopped herbs in a large bowl. Drizzle with vinaigrette and lightly toss. Using a slotted spoon, evenly divide the salad into Mason jars. Set aside and refrigerate remaining salad.
Place one or two Kalamata olives and two or three cubes of feta cheese in each jar. Cover with lids and place on tray.