Don’t
let the long ingredient list scare you, just give yourself a head start and
prep ahead; weekends are the days I like to spend a little extra time creating
dinner for my family.
Turkish Lamb
Pita Burgers
Courtesy of
eatingwell.com
Serves
6
1/3
cup bulgur
1
cup boiling water
2
tsp whole coriander seeds
2
tsp whole cumin seeds
¾
cup nonfat plain yogurt, preferably Greek
¼
cup finely chopped scallion greens
¼
cup chopped flat-leaf parsley, divided
2
tbsp chopped fresh mint
1
tbsp chopped fresh oregano
1
tsp freshly grated lemon zest
1
tbsp lemon juice
1
tsp sugar
1½
tsp freshly ground pepper, divided
2
cups diced tomato
½
cup finely chopped red onion
2
tbsp extra-virgin olive oil
12
oz ground lamb
4
ounces 93%-lean ground turkey
1
cup finely chopped yellow onion
1
large egg
2
tbsp chopped garlic
½
tsp cayenne pepper
½
tsp salt
¼
tsp ground allspice
Pinch
of ground cinnamon
6
whole-wheat pita breads, warmed
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. 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°, 8 to 10
minutes total.
Slice
open the warmed pita breads. Fill with 2 burgers, about 1/3 cup tomato mixture
and 2 generous tablespoons yogurt sauce each.
Make
Ahead Tip:
Store the toasted spices (Step 2) in an airtight container for up to 1 week.
Cover and refrigerate the yogurt sauce (Step 3) for up to 3 days.
For a printable version of this recipe, please click here.
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