Turkish Lamb Pita Burgers Recipes

Steps:

• For lamb:
• Combine first 13 ingredients and 2 tablespoons oil in large bowl; mix to blend thoroughly. (Can be prepared 1 day ahead. Cover and refrigerate.) Using moistened hands and 1/4 cup for each, shape lamb mixture into about 20 oval patties measuring approximately 3x1 1/2x1/2 inches. Arrange patties on sheet of foil.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.
• For sauce:
• Heat drippings in skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice, and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover, and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.
• Meanwhile, preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
• Simmer patties in sauce until heated through; mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.
• *A thick pomegranate syrup that is available at Middle Eastern markets and some supermarkets.

Steps:

• Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, pine nuts, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
• Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
• Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
• Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.

Steps:

• Heat a large cast-iron skillet over medium-high heat for 20 minutes.
• Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the paprika, coriander, cumin, garlic, mint, brown sugar and cinnamon in a small bowl. Sprinkle the spice mixture over the beef; add the crumbled feta and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
• Assemble the burgers using your favorite buns, toppings and condiments.

Steps:

• Combine lamb, 1/2 cup onions, 1 teaspoon salt, pumpkin pie spice, and 1/4 teaspoon cayenne pepper in medium bowl. Mix gently. Using moistened hands, form lamb mixture into 4 equal patties, each about 1/2 inch thick.
• Combine yogurt, cumin, remaining 1/2 cup onions, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in small bowl. Stir to blend. Let stand 15 minutes.
• Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
• Carefully open pita breads to make pockets; insert burger in each. Spoon in yogurt mixture and tomatoes, dividing equally, and serve.

Steps:

• Heat the olive oil in a large skillet, add the onions and cook until they are soft. Add the spices and ground lamb, cook until the meat is evenly browned, breaking it up as it cooks.
• Stir in the tomato paste, salt and parsley, cook for another minute. Set aside to cool. Can be made ahead.
• When ready to cook, heat a griddle or large cast iron pan very hot. To four pitas, divide lamb mixture and top each pita with mixture, leaving a 1/2-inch border around the edge. One at a time, place on grill and heat for 5 minutes. Remove to plate.
• Put 1/4 of the parsley, onions and tomatoes on the pita. Squeeze a lemon wedge over the top. Roll the pita up like a crepe. Wrap it in parchment to make it easier to eat or spear it with a toothpick to keep it closed.

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.