Spiced Lamb Pita Burgers are a fresh take on everybody’s favorite grill grub — the lamb is mixed with Middle Eastern spices, onions, and fresh mint, then spread inside a pita and grilled — these are crisp, juicy, and fabulous!
This is such an interesting change from a plain old burger, I think you’re going to love it. I mixed ground lamb with fragrant coriander, cinnamon, and cumin, along with some very finely minced sweet onion, and fresh mint, then spread it inside a split pita round. The meat cooks inside the pita, and as it grills the juices from the lamb sink into the pita and the whole thing comes out crispy and wonderful. The yogurt mint sauce adds a cooling tangy layer to every bite. It’s burger meets quesadilla meets panini and the result is lovely!
These Spiced Lamb Pita Burgers definitely outshine regular burgers in texture and flavor, my husband and I both give them a big thumbs up. I liked them so much I’m planning to try other variations…one idea that already occurs to me is to use my Turkey and Zucchini Burgers as a filling. And after that I think a veggie version is in order…stay tuned :)
I slightly adapted this recipe from Bon Appétit
- 2 pounds ground lamb
- 1 medium onion, very finely chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup fresh mint leaves, finely chopped
- 1 1/2 Tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp salt
- 1 1/2 tsp freshly ground black pepper
- 1/4 cup olive oil, plus more for grilling
- 8 thick pita breads with pockets
- 1 cup Greek yogurt
- 4 Tbsp finely chopped fresh mint
- juice of 1/2 lemon
- salt and pepper to taste
- Put the meat, onion, herbs, spices, and oil in a mixing bowl. Use a fork to blend everything thoroughly. Cover tightly, I like to place plastic wrap right onto the meat, and then cover the bowl as well so no air can get to it, and chill anywhere from an hour to overnight.
- Carefully slit open the pita rounds halfway along the seam and pry open the pocket. Be careful not to tear the bread. Spoon 1/8 of the meat mixture into each pita, spreading the meat to all the edges. Press the pita closed and gently pat down to seal. You'll use approximately 1/4 pound of meat for every pita.
- Lightly oil your grill or grill pan and heat on medium high. When it is hot, grill the pita for about 5 minutes per side, until they are charred and the meat is done through.
- Serve immediately with yogurt mint sauce.
- To make the yogurt sauce, blend the yogurt with the mint and lemon juice, season with salt and pepper, and then thin with cold water until you have a dipping consistency.
- If you don’t see ground lamb at your store ask your meat manager to grind it for you, they’re usually happy to help. You can also buy lamb shoulder and grind it yourself at home with a meat grinder, or even a food processor.
- Make the filling up to a day in advance…the flavors get a change to develop that way.
- This works well on a stove top grill pan, I like Calphalon because there is no chemical non-stick coating. Cast iron works too.
- I love the seriously charred bread, but if you don’t, cook it longer and slower so it won’t get so dark.