Middle Eastern Burger with Sweet Potato Fries and Tabbouleh

In a large bowl, soak bulgur wheat in cold water until tender, approx. 30 min.; discard excess water. Add tomatoes, cucumber, onion, mint and parsley. Add lemon juice and olive oil and mix well. Season to taste and reserve.

In a large bowl, combine sirloin, cumin, coriander, scallions and cilantro. With your hands, form mixture into 1⁄2-lb. patties and lightly coat with additional coriander seeds; reserve refrigerated.

In a small bowl, combine 1⁄4 cup ground cumin and sea salt. In a deep-fryer or pan, fry sweet potatoes in hot oil until crispy. Drain well and toss with cumin seasoning to coat.

Meanwhile, in a skillet, sauté onions in butter until caramelized. Reserve.

To order, grill or broil burgers until desired doneness, approx. 3 min. per side for rare. Place burger on an onion roll and top with caramelized onions and feta cheese. Serve with cumin-sweet potato fries and tabbouleh.