Hamburger With Peppers And Onions In A Pita Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. , Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon mixture into pita pockets.

Steps:

• In a small bowl, combine the first 5 ingredients. Chill. In a large bowl, combine seasonings; crumble beef over mixture and mix lightly but thoroughly. Shape into 4 patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Cut patties into thin slices; stuff into pita halves. Add lettuce, tomato and onion. Serve with the yogurt sauce.

Steps:

• Heat grill to medium heat.
• Place peppers and onions in center of large sheet heavy-duty foil; drizzle with 1/4 cup steak sauce. Fold to make packet. Grill 2 min.
• Meanwhile, mix meat and 2 Tbsp. of the remaining steak sauce; shape into 4 (1/2-inch) patties. Grill 8 to 10 min. or until vegetables are crisp-tender and burgers are done (160ºF), turning burgers after 4 min. and brushing with remaining steak sauce.
• Remove packet from grill; cut slits in foil to release steam before opening packet. Fill rolls with burgers and vegetables.

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Steps:

• 1. Form patties as you normally would, cut off 1/3 of the top part of patty.
• 2. Slice onions and mushrooms. Grill in a grilling basket or on a flat slotted grilling pan. Toast pita pockets on grill.
• 3. Grill burgers as you normally would to your preference of doneness. Just as they are done, place grated cheese on top and close grill. Allow about two minutes for cheese to melt. We grill these over hickory wood, soooo good.
• 4. Add mushrooms and onions on top and place patties with cheese in your pita pocket.

Steps:

• In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve with pita breads.

Steps:

• Wash, trim, seed and chop peppers.
• Heat nonstick pan large enough to hold peppers and burgers until it is very hot; reduce heat to medium high, and add oil. Add peppers, and saute until they begin to soften.
• Meanwhile, chop onion finely, and mince garlic; chop fresh thyme leaves; pit the olives, and chop. Combine with lamb, pepper and bread crumbs, and shape into 4 patties. Add lamb burgers in between the peppers, and saute on both sides until they are pink in the middle.
• Slice about an inch off the top of the pitas, and heat two of them in the toaster oven until they are hot but not crisp, just a couple of minutes.
• Wash, trim and slice tomatoes; wash, trim and chop scallions.
• When peppers are cooked and burgers are done, stuff each pita with a burger, a quarter of the tomatoes and scallions, and some of the peppers. Serve the remaining peppers on the side.
• Toast the remaining two pitas, and repeat the stuffing process.