PITA BURGERS
From Taste of Home. I found some great pitas and I'm looking at different recipes to try and posting here for safekeeping.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties.
- Grill or broil for 5-7 minutes on each side or until a meat 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 on pita breads.
Nutrition Facts : Calories 414.4, Fat 13.5, SaturatedFat 5.2, Cholesterol 76.2, Sodium 720.9, Carbohydrate 40.2, Fiber 2.2, Sugar 5.1, Protein 31.2
CHICKEN PITA BURGER
This is a very satisfying lunch. The recipe is from a Chatelaine Magazine with several adaptations by me. If you are making these for kids buy the small pitas and just put one burger in each
Provided by Bergy
Categories One Dish Meal
Time 26m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 400°F.
- In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
- Sprinkle with tomato, jalapeno, and onions.
- Mix until everything is evenly blended.
- If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
- Spray a baking sheet with veggie oil.
- Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).
Nutrition Facts : Calories 260.3, Fat 10.2, SaturatedFat 2.8, Cholesterol 97.7, Sodium 248.5, Carbohydrate 20, Fiber 2.9, Sugar 1.8, Protein 23.8
ALOHA! SWEET & SOUR BURGERS
My recipe for a great Hawaiian-style sweet-and-sour teriyaki burger, prepared with my Recipe #504527.
Provided by The Spice Guru
Categories Pineapple
Time 50m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 26
Steps:
- NOTES: IF YOU CANNOT FIND DRY SAKE, SUBSTITUTE IT WITH DRY SHERRY. YOU CAN SUBSTITUTE FRESH GARLIC AND GINGER WITH 1/8 TEASPOON EACH GARLIC POWDER AND GROUND GINGER. FOR A MILDER SAUCE, REDUCE THE AMOUNT OF SRIRACHA. DICED ROASTED RED PEPPER MAY BE USED IN PLACE OF DICED ROASTED GREEN CHILES. HAVARTI CHEESE MAY BE REPLACED WITH MONTEREY JACK OR PEPPER JACK CHEESE. USE ONLY KING'S HAWAIIAN BRAND ORIGINAL SWEET HAMBURGER BUNS.
- PREPARE MEAT: Place 1 lb ground beef into a medium mixing bowl. Grate one loaf of SPAM over the ground beef. Mix 6 tablespoons cold water with 1 1/2 tablespoons cornstarch then pour over mixture. Grate 1/4 cup sweet onions into bowl. Wearing kitchen gloves, combine the meat mixture, squeezing it through the fingers until well combined.
- PREPARE PATTIES: Shape meat mixture into 6 equal patties, about 1-inch larger in width than King's Hawaiian Hamburger Buns. Place patties on a platter. Sprinkle each patty on each side with fine sea salt and freshly ground white pepper. Refrigerate patties until ready to grill.
- PREPARE SAUCE: Whisk all of the sauce ingredients in a small mixing bowl. Transfer sauce mixture into a non-stick skillet over medium-high heat. Bring to a boil, stirring constantly until completely thickened. Reduce heat to lowest setting and cover, stirring occasionally to refresh consistency.
- PREPARE BUNS: Lightly and evenly butter each separated flat surface of King's Original Hawaiian Sweet Hamburger Buns. Attach buttered cut sides together and return to the original bag until needed, to keep fresh.
- PREPARE FIXINGS: Cook the bacon if using, until crisp (2 slices per burger). Slice the vegetables and pineapple to specifications. Immerse the onion slices in the sauce. Cover and let heat. Turn once. Remove when onions have softened slightly.
- PREPARE GRILL: Preheat your grill to medium-high heat. Arrange patties on one side of the grill. Place pineapple slices on the other side of the grill. Turn each when dark grill-marks appear. Remove patties and pineapple when done to your satisfaction.
- TOAST BUNS: Place buttered buns sliced-side down on grill, just until medium-toasted.
- ASSEMBLE BURGERS: Turn the grilled pineapple rings in the heated sauce, until well-coated, then remove. Spoon or brush the prepared sauce evenly across each cut top bun portion. Turn the grilled patties in the sauce pan to coat. Place the cheese slices over patties. Cover saucepan until cheese is melted. Transfer patties onto the bottom bun halves. Stir the drained green chiles well into the sauce mixture. Continue assembling burgers with the bacon (optional), then pineapple, sliced onion, and lettuce. Spoon the sauce over the grilled side of each top bun. Place top buns over each assembled burger.
- SERVE IMMEDIATELY with Hawaiian potato chips, Maui onion rings or fries, and enjoy!
SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
SWEET & SOUR CHICKEN PITA BURGERS
Who couldn't use another burger recipe? This one is for when you fancy something a bit different. It is packed with herbs and topped with a tangy sweet and sour sauce. These burgers are different, easy, pretty healthy and, best of all, yummy! This make four pretty big burgers. The cooking time includes the 30 minute chilling time.
Provided by Sarah_Jayne
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Put the garlic, green onions, cilantro leaves, ginger, pineapple chunks and soy sauce into a food processor and blitz for about 45 seconds to 1 minute until everything is chopped up very finely. You want the mixture to almost be a paste.
- Scrape the mixture into a large bowl and set aside.
- Put the raw chicken into the food processor, in batches if necessary, and whiz for a minute or so until it is very finely chopped up and looking close to ground chicken.
- Put into the bowl with the first mixture and add in the breadcrumbs and egg.
- Use your hands to combine all the ingredients, making sure everything gets well mixed in with each other.
- Form into four burger patties and put into the fridge to chill for 30 minutes or longer.
- Once the burgers are ready either cook them in a skillet with a bit of oil for 5 minutes on each side or cook on a Foreman type grill for about 10 minutes. Either way make sure the chicken is fully cooked before finishing.
- While the burgers are cooking put the pineapple juice into a small bowl and mix with the cornstarch. Put to one side.
- Put the ketchup, rice wine vinegar, pineapple chunks, soy sauce and sugar or Splenda into a saucepan.
- Turn the burner on to a medium high heat and stir just to combine the ingredients.
- Pour in the pineapple juice mixture and stir until the mixture thickens up. This only takes a matter of minutes so keep a close eye on it because it can very easily burn.
- Toast the pita breads and split them open lengthwise.
- Stuff them with whatever you like in your burger. We went with just some crisp lettuce.
- Then put one burger into each pita and spoon on the amount of sweet and sour sauce to fit your taste. Keep a napkin handy because they can get messy!
Nutrition Facts : Calories 456.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 118.7, Sodium 1157.1, Carbohydrate 66.4, Fiber 2.9, Sugar 19.9, Protein 36.8
BEST EVER SWEET & SOUR CHICKEN
I tried some recipes for making sweet & sour sauce for chicken balls, while they were pretty good I quickly realized with a few tweaks and additions it could make the ultimate sweet & sour!! So I made some up, fried some chicken and then threw the chicken in the sauce.... WOW!!! What a great taste!! I would like to thank lorac for the inspiration on the sauce, http://www.recipezaar.com/26230
Provided by burtmunch
Categories Sauces
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Add the oil, sugar, and vinegar to a small saucepan set on 1/4 full heat stirring until sugar dissolves in vinegar, then add the pineapple juice.
- Add the paprika and other spices followed by the ketchup, then the water.
- Turn up the heat a bit and stir frequently almost bringing to a boil for 2-3 minutes.
- Add cornstarch and flour, use a whisk to make sure no clumps form. Toss in the green peppers.
- Keep on low heat stirring occasionally, cook your chicken however you like it, I fry mine. If your sauce starts getting a bit to thick don't worry just add a small amount of water and stir.
- When you're finished cooking your chicken cut it up and toss it in the sauce which should now be almost ready. Cook it in the sauce for 4-7 minutes.
- Remove from heat and enjoy! For best results eat it all the day you make it.
Nutrition Facts : Calories 633.2, Fat 34.2, SaturatedFat 7, Cholesterol 92.8, Sodium 1010.8, Carbohydrate 49.3, Fiber 1.1, Sugar 38.8, Protein 31.9
SWEET AND SOUR CHICKEN I
Pan fried chicken cubes served with a sweet and sour sauce.
Provided by LINDAHU
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
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- To make the sauce, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 8-10 minutes, whisking often until the sauce thickens. Remove from the heat and set aside.
- Combine the burger mixture by mixing the chicken, onion, garlic, coconut flour, salt, and pepper. Form into 4 burgers and set aside.
- Prepare an outdoor grill, or a cast iron grill pan by greasing. Place the burgers onto the grill or grill pan, either in batches, or spread apart to not crowd the pan. Cook for 4-5 minutes on each side and carefully flip. Cook until internal temperature reads 165 F. Set aside.
- Lightly clean the cooking surface and add more oil if needed. Add the pineapple slices and grill for 1-2 minutes on each side to add grill marks and to lightly soften.
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