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Put the burghul wheat in a bowl and just cover with water. Let sit until water is absorbed.
Process 1 onion until pulverized. Mix burghul, onion, ½ tsp pepper, ½ Tbsp salt, ½ tsp cinnamon and ½ tsp allspice and 1 lb hamburger. (Combine everything before you add the hamburger then mix in the hamburger.) Set aside - this is the meat for the kibbeh.
Chop and fry 1 onion with pine nuts. Add meat, 1 tsp each of cinnamon and allspice, 1 tsp each of salt and pepper. Continue frying until meat, onion, and pine nuts are browned. This is the hashweh (stuffing).
Place one half of kibbe meat in the bottom of a 9-by-9-inch pan. Press flat. Spread hashweh on top, and then put the rest of the kibbe on top of this. (It's easiest to make the kibbeh into patties, place them on the stuffing, and then smooth them together.)
Make a diagonal grid pattern on the top of the kibbeh with a knife, then brush with olive oil.
Cook in a 350 degree oven for 45-50 minutes.
Variation, unstuffed patties: Prepare kibbeh as above, roll into small balls and flatten, drizzle with olive oil and bake for 20 minutes at 375 degrees.