Lamb and Turkey Pita Burgers

Oxmoor House
Cinnamon, ginger, and cumin give these burgers the warm, spicy flavor of the eastern Mediterranean. The burgers would pair nicely with a simple cucumber or cucumber-tomato salad.

Yield:

4 servings (serving size: 2 stuffed pita halves)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 370
Fat 15.3 g
Satfat 5.5 g
Monofat 5.4 g
Polyfat 2.7 g
Protein 31.8 g
Carbohydrate 27.5 g
Fiber 3.7 g
Cholesterol 78 mg
Iron 3 mg
Sodium 623 mg
Calcium 28 mg

Ingredients

Sauce:
1/4 cup reduced-fat mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
Burgers:
1/4 cup prechopped onion
1 tablespoon tomato paste
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
8 ounces lean ground lamb
8 ounces ground turkey breast
Cooking spray
12 small green leaf lettuce leaves
6 (4-inch) whole-wheat pitas, halved

Preparation

1. To prepare sauce, combine first 4 ingredients; cover and chill.

2. To prepare burgers, combine onion and next 6 ingredients (through turkey) in a large bowl. Divide mixture into 8 equal portions, shaping each into a 1/3-inch-thick oval patty.

3. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until well-marked and done. Arrange 1 lettuce leaf, 1 patty, and about 1 1/2 teaspoons sauce in each pita half.

Note:

This updated version of Lamb and Turkey Pita Burgers is based on a recipe that originally ran in Cooking Light, September 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

David Bonom,

September 2010