First, you must clean your bulgur. It only takes a minute or two. Here's how you do it: Put the bulgur in a medium-sized bowl, and fill the bowl with water. Agitate the bulgur with your hands, and notice the water become cloudy. Pour out the excess water and repeat this process until the water remains clear.
Heat the oil and butter in a medium sauce pan over medium heat. Sauté the vermicelli until it's dark brown and begins to emit a delicious, nutty smell. Zee says, "Watch closely so you don't burn it!"
Add the clean bulgur and sauté for a minute, along with the vermicelli.
Add the broth, salt and pepper, and bring to a boil.
Cover and reduce the heat to low. Cook for 20 minutes on the stovetop.
(I cook mine in the oven at 350 for 22 minutes, because I find it's less likely to burn on the bottom when I use the oven.)
Taste and adjust salt. Feel free to add an extra pat of butter, at your discretion.
Fluff up your bulgur with a fork. If you find that it's too watery, Zee recommends placing a few paper towels under the lid and re-covering for a few minutes. The paper towels will absorb the excess moisture.