I love taboule! Anyone else? If you don’t know what it is, it is basically a very herbacious (just made that up) mixture of parsley, garlic, lemon juice, bulgar wheat, tomato, and magic.
Do you spell it “tabouli” or “taboule”? Or even “tabouleh”? I don’t know which to use! I bought my mix in bulk so that is unhelpful as it has neither a name nor instructions on how to prepare it.
Instead of making it to eat as a dip, I opted to make just a little bit of it to mix into some ground turkey. Turkey breast is, let’s face it, kind of flavorless on its own. But something as flavorful as taboule really punched it up.
If you’ve never had taboule/i/eh, I recommend you go to your local Mediterranean restaurant which likely has it on the appetizer menu. It is great with crackers or pita, and I really like to mix a heaping spoonful into my salads to give them extra flavor. You can also buy it in its prepared form or in dried mixes where you simply add some amount of water, olive oil, lemon juice, and diced tomato and mix to make good things happen. The mixes are widely available, check the part of your grocery store with boxed rice dishes and couscous!
Unrelated side note: do not slice your finger open with an apple slicer while these burgers cook. No bueno. But the Dora the Explorer band-aid is a-okay.
Taboule Turkey Burgers (makes 4 or 5 patties)
2 T dried taboule mix
1 T olive oil
1 T water
1/2 cup diced tomato (remove the seeds if you prefer)
1 1/4 lb lean ground turkey breast
1 egg white
salt & pepper to taste
In a small mixing bowl, combine the dried taboule mix with water and olive oil. Allow to sit for a few minutes while the bulgar wheat soaks up the liquid. Dice your tomato and stir it into the taboule mix. It is important to taste this mixture and possibly add salt and pepper — my mix wasn’t very salty so I added a healthy pinch of both salt and pepper! In a large mixing bowl combine the ground turkey breast, egg white, taboule, and (optional) salt and pepper. Mix well but don’t over mix. Divide the mixture into 4 or 5 equal parts and gently form into patties. You can cook them in a pan or bake them (like I did) at 375* for 25 minutes. They will be juicy and perfectly cooked! Remove them from the baking sheet immediately so any excess fat doesn’t re-coagulate on them. Serve on a bun with plenty of ketchup 
Your great grandmother Hopkins would be proud of you. Tabouli is better known as a salad and is made with mint. We used to grow the mint for her and were horrified when the stuff began taking over the yard. She ate it regularly and served it often.
I didn’t realize it was so heavy on the mint… I don’t think my mix has much! It is very parsley-y (don’t kill me for making up words, professor G’ma!). I’m glad to know I have something else in common with Granmommy… she was a pretty awesome woman.
I spell it “tabbouleh,” but I certainly have no clue what the right spelling is. I eat it on an “Arabic pizza” – pita, hummus, tabbouleh, and feta cheese. Delish!
Um stop. Why did I never think of that before?! I must try the minute I get feta cheese again!
Yum! I love tabouli, too. Especially with hummus, on a sandwich. I think I might try your turkey burgers with a splash of hummus
Mmm hummus! I’m really into a black olive hummus right now (I love olives dearly). I do like it on burgers… but perhaps IN the burger would be divine!? Good luck