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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.

Cooking Light SEPTEMBER 2010

  • Yield: 4 servings (serving size: 2 stuffed pita halves)
  • Total:30 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • 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

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Lamb and Turkey Pita Burgers recipe