Instructions: In bowl, cover bulgur with boiling water, let soak for 10 minutes. Drain in sieve, pressing to squeeze out water. In bowl, combine bulgur, onion, pine nuts, lemon juice, salt, cinnamon, and cayenner. Mix in ground beef. Shape into eight 1/2 inch thick patties. In non-stick skillet, cook patties over medium heat, in batches if necessary and turning once, for 8 minutes or until no longer pink inside. Serve with yogurt.

source fibre, good source iron.

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