Beef cutlets with bulgur

Ingredients:

• 1/3 cup chopped medium-grain bulgur
• 1.5 cups of boiling water
• 1/4 cup olive oil
• Half a medium onion, finely diced
• Half an English cucumber, thinly sliced ​​into half-moons
• 0.5 tsp ground cumin
• A large pinch of ground allspice
• 1/4 tbsp. ready-made hummus
• 1/4 cup plain whole milk yogurt
• 1 tbsp + 1 tsp lemon juice
• 220 g of ground beef
• 6 cups small salad greens
• 0.5 tbsp. pomegranate seeds
• Warm pita, for serving

Preparation:

1. Place the bulgur in a medium bowl, add 0.5 teaspoon of salt, and pour in boiling water. Let it sit for about 20 minutes until the bulgur is soft but still firm. Drain.
2. Heat a large nonstick skillet over medium heat with 2 tablespoons of olive oil. Add the onion, 1/4 teaspoon of salt, and a pinch of black pepper. Cook, stirring, until the onion softens and begins to brown, about 4 minutes.
3. Add the cumin and allspice and stir until the onions are evenly coated, about 1 minute. Transfer to a large bowl and let cool. Wipe the pan thoroughly and set aside.
4. In a bowl, combine hummus, yogurt, 1 teaspoon lemon juice, and 1/2 teaspoon salt. Add bulgur, ground beef, 1 1/4 teaspoons salt, and 1/4 teaspoon black pepper to the onions. Gently mix and form into 4 patties, approximately 1 cm thick.
5. Heat a frying pan over medium heat, adding 1 tablespoon of olive oil. When the oil begins to shimmer, add the patties, being careful not to let them touch. Cook until cooked through, 5-6 minutes per side.
6. In a large bowl, combine the salad greens, pomegranate seeds, cucumber, the remaining 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, and salt and black pepper to taste. Divide the patties and salad among four plates. Serve with pita bread and a dollop of yogurt sauce.