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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, bulgur, oregano, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for about 5 minutes or until desired consistency, stirring occasionally.
To assemble, arrange romaine on bottom halves of rolls. Spoon meat mixture on romaine. Sprinkle with feta; replace top halves of rolls.