[1] The Oxford English Dictionary lists the origin as "Arabic: būrgu̇l cooked, parched, and crushed wheat, ultimately [from] Turkish bulgur".

Hudsons Bay, defined as "a soup or stew made with a variety of meat and vegetables, used especially at outdoor feasts.

"[3] Traditional burgoo was made using whatever meats and vegetables were available—sometimes including venison, squirrel, opossum, raccoon, or even game birds—and was often associated with autumn and the harvest season.

Typically, since burgoo is a slow-cooked dish, the starch from the added vegetables results in the stew thickening.

Cooking burgoo in Kentucky often serves as a communal effort at social event in which each attendee brings one or more ingredients.

[9] In Brighton, Illinois, a local traditional burgoo is prepared and served annually at the village's summer festival, the Betsey Ann Picnic.