Lamb Pita Burgers Food

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

Steps:

• Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
• For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
• Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
• For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
• To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

SPICED MIDDLE EASTERN LAMB PATTIES WITH PITA AND YOGURT

Steps:

• For the sauce:
• In a small bow, whisk the yogurt with the lemon juice. Stir in the chopped herbs, season with salt and refrigerate until ready to use.
• For the patties and pita:
• In a bowl, use your hands to mix together all of the ingredients, except for the pita. Form the mixture into twelve 3-inch oval patties (about 1 inch thick). Arrange the patties on a plate and refrigerate for at least 30 minutes, until firm
• Preheat a grill for at least 10 minutes and prepare it for grilling over moderately high heat. If you are using a charcoal grill, leave one area where you can grill the pita indirectly.
• Oil the grill grates and grill the patties until dark brown grill marks form on the bottom, 5 to 6 minutes. Flip the patties and grill for 4 to 6 minutes longer, until just cooked through.
• Meanwhile, wrap the pita in foil and set the package on the top shelf of a gas grill or in the cooler spot of a charcoal grill and allow them to warm through, 8 to 10 minutes.
• Wrap 2 or 3 patties in each pita, spoon some of the yogurt sauce alongside and serve with herb sprigs, passing the remaining yogurt sauce at the table.

LAMB BURGERS WITH CARAMELIZED RED ONIONS, MAYOLI AND FETA

Steps:

• For the onions: In a saute pan over medium heat, add the butter and olive oil. When the butter starts to foam, add the onions, salt and sugar. Cook until the onions break down and are caramel in color, 25 to 30 minutes.
• While the onions cook, start the "Mayoli": In a bowl, whisk together the mayonnaise, olive oil, dried basil and granulated garlic. Refrigerate 30 minutes.
• For the burgers: Combine the lamb loin, granulated garlic, salt and pepper in a food processor and chop until completely ground. Divide the meat into 6 balls and then form into patties. In a saute pan over medium-high heat, add 2 tablespoons of the olive oil and cook 3 of the burgers, about 3 minutes per side. Remove and keep warm on a plate under foil. Add the remaining 2 tablespoons olive oil and cook the remaining 3 burgers, about 3 minutes per side.
• Butter the pita or rolls and toast in a skillet until golden brown, about 2 minutes. To serve, spread 1 pita with "Mayoli", top with a lamb burger, some onions and 1/2 ounce of the feta. Close the burger with another pita. Continue until all 6 burgers are built.

LAMB BURGERS IN PITA WITH YOGURT SAUCE

Steps:

• Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
• Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
• Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
• Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.

GYROS BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).
• Cook patties for 5 to 7 minutes on each side, or until cooked through.

LAMB & CHICKPEA PITTA BURGER

Steps:

• Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
• Heat the oil in a large frying pan, add the burgers - or fire up the BBQ and brush the burgers with oil - and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

PITAS STUFFED WITH LAMB BURGERS AND PEPPERS

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.