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Lamb and Turkey Pita Burgers

Oxmoor House
Total time 30 mins
Yield 4 servings (serving size: 2 stuffed pita halves)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.