BBQ Impossible™ Beef Biftekia
with Bulgur Salad & Creamy Dill Dressing
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
Barbecue season means burger season—that would be biftekia season in Greek. While these plant-based patties pick up some char, you’ll assemble a salad of grilled sweet pepper, wholesome bulgur and cherry tomatoes. Then let loose with a lusciously thick lemon-dill vinaigrette.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Garlic clove
- 1 Sweet pepper
- 140g Cherry tomatoes
- 1 Shallot (or onion)
- 14g Dill
- 1 Lemon
- 80g Bulgur
- 45ml Apple-tahini vinaigrette
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
25 g
Saturated Fat
7 g
Sodium
730 mg
Total Carb
60 g
Sugars
10 g
Protein
28 g
Fibre
18 g
Preparation
Cook the bulgur
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- In a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, roughly chop the garlic.
- Core and quarter the sweet pepper lengthwise. In a medium bowl, toss with a drizzle of oil and S&P.
- Halve and peel the shallot; small-dice ½ and slice the remaining ½.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve the tomatoes.
Prepare the biftekia
- In a large bowl, crumble the patties.
- Add the garlic, diced shallot, spices and S&P; mix well.
- Form into 4 oval-shaped patties (double for 4 portions).
Grill the biftekia & sweet pepper
- Add the biftekia and sweet pepper to the BBQ (or pan) and grill, 3 to 5 min. per side, until beginning to brown and cooked through.
- Transfer to a cutting board. Once cool enough, medium-dice the sweet pepper.
Make the dressing & salad
- In a small bowl, whisk the vinaigrette, lemon juice, dill, a drizzle of oil and S&P.
- In a second large bowl, combine the bulgur, sweet pepper, sliced shallot (start with ½ for a milder flavour), tomatoes and ½ the dressing.
Plate your dish
- Divide the salad between your plates.
- Top with the biftekia.
- Drizzle with the remaining dressing.
- Garnish with the lemon wedges. Bon appétit!
