Recipe by Jamie Purviance

Patties

• ? cup bulgur wheat
• 1 pound lean ground beef
• ½ yellow onion, about 8 ounces, minced or grated
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 2 tablespoons chopped fresh chives
• 1½ teaspoons chopped fresh thyme leaves
• 1¼ teaspoons kosher salt
• 3 garlic cloves, minced or pushed through a press
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• ? teaspoon freshly ground black pepper

Sauce

• ½ cup plain yogurt or buttermilk
• ¼ cup tahini
• 4 teaspoons fresh lemon juice
• 1 medium garlic clove, minced or pushed through a press
• ¼ teaspoon kosher salt

• 1 medium cucumber, peeled and thinly sliced crosswise
• ½ cup thinly sliced red onion
• 4 whole pita pockets (standard size)

1. If the bulgur is labeled fine, place it in a bowl and stir in ¾ cup hot water, then cover and soak until tender, about 15 minutes. If it’s coarse (sometimes labeled number 2 or 3) place it in a small saucepan with 1 cup water and bring to a boil. Simmer until tender and the water is absorbed, about 7 minutes, stirring occasionally. Let cool.

2. Mix all the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 2½ to 3 inches wide and about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill. 

3. In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

4. Prepare the grill for direct cooking over high heat (450° to 550°F). 

5. Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pitas over direct heat until slightly puffed (making them easier to stuff), turning once.

6. Cut the pitas crosswise in half and place a dollop of the sauce inside each. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.