Upgrade sandwich night by serving these hearty mini burgers in pita pockets. Pair with a small salad for a light, simple dinner in minutes.
1/3 cup finely chopped onion
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
12 ounces ground round
1 large egg
1 cup fat-free Greek-style yogurt
2 teaspoons tahini (sesame seed paste)
1/2 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced
4 (6-inch) pitas, halved
4 green leaf lettuce leaves
16 (1/4-inch-thick) tomato slices
How to Make It
Preheat oven to 400°.
To prepare patties, combine first 10 ingredients. Divide into 8 equal portions; shape each into a 1/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties to pan; cook 5 minutes or until browned, turning occasionally. Arrange patties on a baking sheet. Repeat procedure with remaining patties. Bake at 400° for 5 minutes or until done.
To prepare sauce, combine yogurt and next 5 ingredients (through garlic). Spoon 2 tablespoons sauce into each pita half; top with 1 lettuce leaf, 2 tomato slices, and 1 patty.
The flavors in these burgers are absolutely wonderful!! We did not have any problems with them falling apart on the grill, but we did preheat the grill well and get it very hot. We were only able to eat 1/2 a pita burger, though, they were very filling. Pairing it with carrot slaw was great and I also made some oven fries to serve with it. We will most definitely be making these again soon.
This recipe had lots of flavors. The only thing I would do differently is form the ground beef into logs rather than patties. When you put the round patties into the pita, they don't roll up very well. The sauce complimented the meat well.
Flavors were good but my patties fell apart when I tried to grill them. I like the idea of cooking the meat up like taco filling; I'll try that next time. DH and I really liked the yogurt sauce. I made the carrot slaw as pictured but it wasn't that great, IMO. A greek salad would make a better accompaniment.
I didn't think this would be that good, but it turned out fantastic. I didn't have problems with the patties holding together but I chopped the onions super fine. I also used 95% lean grass fed ground beef.
This turned out really great! I only made one change: After reading how much trouble everyone had trying to make the patties, I just cooked it like taco meat. For the portioning I just got a scale out and weighed the cooked meat afterwards. This was a fantastic meal to take to work for lunch!
These were a nice twist on the lamb pitas we both love. I used ground lamb instead of beef, then stashed burgers in the freezer for 1/2 hour before cooking. They held together very well. Ate them with a cucumber salad for a light dinner. Husband snarfed them down. The sauce is delish, not quite like tzaziki sauce, and worth making. Will be making this again.
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