Beef Kofta with Bulgur & Kale Salad

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Bulgur

  Dry

  1 cup or 140g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  2 clove or 6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Kale

  Raw

  4 cup, chopped or 268g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Feta cheese

  1 oz or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red wine vinegar

  2 tbsp or 30g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. Bring water and bulgur to a boil in a medium saucepan. Cover, reduce heat to a simmer, and cook until tender, about 12 minutes. Drain any excess liquid and spread on a rimmed baking sheet to cool for 10 minutes.
2. Position the oven rack in the upper third and preheat the broiler to high.
3. Transfer one-third of the cooked bulgur to a medium bowl. Add ground beef, chopped onion, garlic, cumin, half of the salt, and half of the pepper. Gently knead until just combined. Form into cigar-shaped patties, about 4 inches long and 1 1/2 inches thick.
4. Coat a baking sheet with cooking spray and place the kofta patties on it. Broil, turning once, until the internal temperature reaches 160°F, about 10 to 12 minutes.
5. Meanwhile, combine the remaining bulgur with kale, tomatoes, feta, olive oil, vinegar, oregano, and the remaining salt and pepper. Toss gently to combine and serve with the kofta.

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