I made the burger as directed and it was very tasty. I subbed greek yogurt for mayo and added garlic, to make it a bit lighter. If I were to make it again, I would add in chopped tomatoes to the salad
Lamb and Turkey Pita Burgers
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.
More From Cooking Light
- Calories: 370
- Fat: 15.3g
- Saturated fat: 5.5g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 2.7g
- Protein: 31.8g
- Carbohydrate: 27.5g
- Fiber: 3.7g
- Cholesterol: 78mg
- Iron: 3mg
- Sodium: 623mg
- Calcium: 28mg
- 1/4 cup reduced-fat mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 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
- 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.
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.
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