It’s time to fire up the grill and I did so with these great lamb burgers in pita bread. I bought Bon Appetit’s Best Recipes 2015 and this burger from Anissa Helou was one of the recipes. Of course you could always make these into patties and use regular buns. Using pita bread was a fun way to serve them. I made a spicy peanut butter slaw to go with them but a salad with cukes, red onion, feta, parsley, tomatoes olive oil and red wine vinegar or lemon juice would be delicious too!
Pita Lamb Burgers on the Grill
- 2-1/2 lb. ground lamb
- 1 medium onion, finely chopped
- 1/2 to 3/4 cup fresh parsley, chopped
- 1 tbsp. coriander
- 3/4 tsp. cumin
- 1/2 tsp. cinnamon
- 2 tsp. kosher salt
- 1-1/2 tsp. freshly ground black pepper (love my Peugeot battery operated pepper mill for jobs like this)
- 1/4 cup olive oil, plus more for grilling
- 8 (8″) pita breads with pockets (I also used the mini ones), cut in half
- Sriracha sauce to garnish (I added)
- next time I will add some cheese, maybe feta
Combine the above ingredients except for the pita bread. Cover, and chill for at least 1 hour and can be made 8 hours ahead of time. The pita breads can be stuffed 1 hour ahead of time and chilled.
Prepare your grill for medium heat and oil the grate. I also oiled both sides of the pita bread to prevent sticking. Open each pita pocket carefully with a knife by cutting along the seam, halfway around perimeter. Spoon filling into the pockets and spread to the edges. Seal, pinching the open edges.
Grill until filling is cooked through and bread is crisp, about 5 minutes per side. I grilled them twice as long!
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2015/04/13/pita-lamb-burgers-on-the-grill/
I am enjoying this warmer weather and I know a lot of us feel that way. Grilling and warm weather just go together and these pita lamb burgers will certainly add to the party at Fiesta Friday #64. Thanks much to Angie and her two co-hosts this week, Loretta and Ginger.