Turkish Lamb Pita Burgers
Submitted by happyzhangbo
Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
60 minThese Turkish-inspired lamb burgers pack all the spice depth of a proper kofte into a pita-ready handheld meal. Toasting whole coriander and cumin seeds in a dry skillet (then grinding) is the move that separates this from ordinary spiced lamb. Freshly toasted seeds taste exponentially more aromatic than pre-ground spices, and the payoff is obvious in the first bite.
Combining ground lamb with a small amount of ground turkey lightens the meat mixture while keeping that distinctive lamb flavor. Bulgur adds texture and helps the patties stay tender. A single egg binds everything so the patties hold their shape on the broiler or grill.
Two sauces finish the burger. A minted-Greek-yogurt sauce laced with lemon zest, oregano, and fresh herbs cools everything down, while a simple tomato-red onion salad dressed with olive oil adds acid and crunch. Stuff two oval patties into each warm pita along with both toppings.
This eats like Istanbul street food. Casual, satisfying, and a million miles more interesting than another plain burger.
Pro Tips
- Toast whole spices in a dry pan, not oil, over medium heat. Pop + fragrant + slightly darker color means they’re done.
- Don’t overmix the meat. Gentle combining keeps the patties tender. Overworked lamb turns dense.
- Use a mortar and pestle for the spice grind if you have one. Spice grinders work too but often heat the spices slightly.
- Warm pitas in foil in a 350°F (175°C) oven for 5 minutes, or over a gas flame for 20 seconds per side, so they stay pliable.
Variations
- Swap the turkey addition for ground beef if you prefer a richer burger.
- Add a handful of crumbled feta to the yogurt sauce for extra tang.
- Serve with tzatziki or baba ganoush on the side for a full mezze feel.
Ingredients
Directions
Combine bulgur and water in a small bowl; let stand until the water is absorbed and the bulgur is tender, 20 to 30 minutes.
Drain any excess liquid.
Meanwhile, heat coriander and cumin seeds in a small skillet over medium heat until they begin to pop and are fragrant and lightly toasted, about 2 minutes.
Scrape into a small bowl to cool, then crush in a mortar and pestle or spice grinder.
Combine 2 teaspoons of the spice mixture with yogurt, scallion greens, 2 tablespoons parsley, mint, oregano, lemon zest, lemon juice, sugar and ½ teaspoon pepper in a small bowl.
Cover and refrigerate until ready to serve.
Combine tomato, red onion and oil in another small bowl.
Preheat broiler (see Grilling Variation).
Coat a broiler pan with cooking spray.
Place the reserved bulgur, the remaining spice mixture, the remaining 2 tablespoons parsley and the remaining 1 teaspoon pepper in a large bowl.
Add lamb, turkey, yellow onion, egg, garlic, cayenne, salt, allspice and cinnamon.
Gently combine, without overmixing, until evenly incorporated.
Form into 12 equal balls, then form each into an oval patty about ½ inch thick.
Place the patties on the prepared broiler pan.
Broil, turning once, until browned and an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
Slice open the warmed pita breads.
Fill with 2 burgers, about ⅓ cup tomato mixture and 2 generous tablespoons yogurt sauce each.
Grilling Variation:
To grill the lamb patties, preheat a grill to medium-high. Oil the grill rack.
Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
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