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.

David Bonom
Recipe by Cooking Light September 2010

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Oxmoor House

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: 2 stuffed pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 4 ingredients; cover and chill.

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  • 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.

Chef'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.

Nutrition Facts

370 calories; fat 15.3g; saturated fat 5.5g; mono fat 5.4g; poly fat 2.7g; protein 31.8g; carbohydrates 27.5g; fiber 3.7g; cholesterol 78mg; iron 3mg; sodium 623mg; calcium 28mg.