To prepare sauce, combine first 4 ingredients; cover and chill.
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.
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.
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.
Like another member, I added some minced garlic. Also, minced fresh ginger instead of dry.
I used turkey only, so to hold form, I added 1 egg and 1/4 cup PANKO crumbs.
Greek yogurt instead of mayo.
Served with: baby romaine, tomato slices and slices of FETA.
The cinnamon is a great ingredient in this recipe.
Really really tasty!
Made this w/ ground chicken breast instead of turkey and lamb. The sause was modified severly!!! Made w/ plain Greek yogurt instead of mayo...added tons of freshly chopped garlic and ingredients listed. Definately needs the garlic!!
Superquick, followed the recipe except added clove of garlic to the sauce. Microwaved the onion in a bit of broth to soften. Served the tomato-cuke-olive salad but with non-fat Greek dressing. Not bad.
Tasty, Tasty! Used chicken instead of lamb, and used Lavash bread instead of Pita (Lavash only 50 cal per serving!) What a tasty dish. This would be a great addition to a summer BBQ or a Fall tail-gate party. The pepper added a hit of heat, and spices combined made the kitchen smell heavenly. With the changes, I got the calories down to 349 per serving.
I didn't make the recipe exactly, added roasted red peppers to the meat mixture and some other things, but the pita burger idea is great. I also made a cucumber raita instead of the mayo. But the recipe sparked my imagination for sure!
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