Kibbeh Burgers With Minted Creme Fraiche - cooking recipe

Ingredients

1/4 cup bulgur wheat
1 lb ground lamb
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 cup toasted pine nuts, finely chopped
2 tsp ground cumin
2 tsp mixed spice, such as pumpkin pie spice
1/2 tsp ground cinnamon
2 tbsp finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint leaves
1 tbsp olive oil
4 None ciabatta rolls, split and toasted
1 small cucumber
1 medium carrot
1 small radicchio
3/4 cup creme fraiche
2 tbsp lemon juice
1/2 tsp cracked black pepper

Preparation

Place bulgur wheat in small bowl; cover with cold water. Let stand 15 mins; drain. Rinse bulgur wheat under cold water; drain and squeeze to remove excess moisture.
Combine bulgur in large bowl with lamb, onion, garlic, nuts, spices, parsley and half of the mint. Shape lamb mixture into four patties. Heat oil in large nonstick skillet on medium heat. Cook patties until browned on both sides and cooked to desired doneness.
Using a vegetable peeler, cut cucumber and carrot into long, thin strips. Trim and tear radicchio into pieces. Combine creme fraiche, lemon juice, pepper and remaining 2 tbsp mint in small bowl.
Layer patties, cucumber, carrot and radicchio on rolls. Drizzle with minted creme fraiche.