Best Pita Burgers Recipes

GREEK PITA BURGERS WITH SPINACH, FETA AND TZATZIKI SAUCE

Steps:

• Place shredded cucumber in clean dish towel; squeeze to remove any excess liquid. In small bowl, mix cucumber and remaining sauce ingredients. Cover; refrigerate until serving time.
• Heat gas or charcoal grill. In large bowl, mix all burger ingredients except buns, tomatoes and lettuce. Shape into 8 patties, 1/4 inch thick. Place patties on grill over medium heat. Cover grill; cook 5 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Spoon 2 tablespoons sauce on bottom half of each bun. Top with burger, tomato and lettuce. Cover with top halves of buns.

GYRO PITA BURGERS

Steps:

• For the cucumber sauce, line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a large bowl. Cover and refrigerate for at least 4 hours or overnight., Drain and discard liquid; set yogurt aside. Place cucumber in a colander over another bowl; sprinkle with salt. Let stand for 15 minutes; discard liquid., In a large bowl, whisk oil and vinegar until blended. Stir in the garlic, reserved yogurt and cucumber; cover and refrigerate until serving., For gyro burgers, in a large bowl, combine the yogurt, garlic, rosemary, lemon-pepper and salt. Crumble meat over mixture and mix well. Shape into four oval patties., Grill, covered, over medium heat for 6-7 minutes on each side or until a thermometer reads 160°. Serve in pita bread with sliced cucumber and cucumber sauce.

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.

PITA BURGERS

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.

PITA BURGERS

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.

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
• Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties; cook 2 minutes on each side or until browned.
• Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
• Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well. Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until browned. Cover, reduce heat to medium, and cook 4 minutes. Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well. Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato. Yield: 4 servings (serving size: 2 stuffed pita halves) NUTRITION PER SERVING CALORIES 426(30% from fat); FAT 14g (sat 3.4g,mono 6.3g,poly 2.7g); PROTEIN 28.9g; CHOLESTEROL 77mg; CALCIUM 137mg; SODIUM 776mg; FIBER 3.3g; IRON 2.1mg; CARBOHYDRATE 46.4g

WHITE BEAN AND SAGE PITA BURGERS

Steps:

• 1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon oil to pan, and swirl to coat. Add 1/2 cup chopped onion and garlic; cook for 2 minutes, stirring frequently. Place mixture in food processor. Add oats and next 8 ingredients (through egg); process until smooth. 2. Wipe pan with a paper towel. Return pan to medium heat. Add remaining 2 teaspoons olive oil to pan, and swirl to coat. Working with one portion at a time, spoon bean mixture into a 1/2-cup dry measuring cup, and carefully remove bean mixture with a rubber spatula onto pan. (Bean mixture is very soft and sticky.) Using spatula, shape mixture into a 3/4-inch-thick round patty. Repeat procedure 5 times to form 6 patties. Cook 8 minutes or until golden, turning after 4 minutes. 3. Combine sour cream, 2 tablespoons grated onion, and cheese in a small bowl. Spread about 2 tablespoons sour cream mixture into each pita half; top with 1 lettuce leaf, 1 tomato slice, and 1 bean patty.

PITA BURGERS WITH CUCUMBER-YOGURT SAUCE

Steps:

• Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
• In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture
• Reserve.
• Shape ground beef into four 1/2-inch thick patties.
• Sprinkle remaining herb mixture over both sides of patties.
• Heat large nonstick skillet over medium heat for 5 minutes.
• Place patties in hot skillet and cook 6-8 minutes, turning once.
• Patties should be cooked to an internal temperature of 160°F.
• To serve, place a burger in each pita half.
• Add two tomato slices and yogurt sauce as desired.