Grilled Lamb Pita Burger
"This recipe is ideal for a griddler or a George Foreman type grill. It is also fine for a regular BBQ. What I like about the griddler it squeezes douwn on both sides helping to form that crust. Cooking the raw lamb inside the pita creates a lovely crunchy crust. This recipe is from Bon Appetit with some modification by me. Using the Griddler it takes apprx 7 minutes. Regular BBQ about 5 minutes each side. Serve these with a mango chutney or mint jelly on the side You may make the lamb filling up to 8 hours ahead of time but don't stuff the pitas until just before cooking."
Ingredients
Nutritional
- Serving Size: 1 (298.6 g)
- Calories 770.9
- Total Fat - 51.1 g
- Saturated Fat - 18.7 g
- Cholesterol - 140.3 mg
- Sodium - 818.4 mg
- Total Carbohydrate - 41.4 g
- Dietary Fiber - 2.4 g
- Sugars - 10.3 g
- Protein - 35.3 g
- Calcium - 239.5 mg
- Iron - 6.8 mg
- Vitamin C - 15 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Mix together the lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper and oil
Step 2
Cover and chill for at least an hour and up to 8 hours
Step 3
Open each pita by cutting along the seam half way around, do this early on because you have to be very careful opening them and it takes a bit of time.
Step 4
Just before grilling them spoon the filling into the pitas spreading the lamb right out to the edges
Step 5
Close by pressing on the top of each to seal
Step 6
Have your grill ready, medium-high heat.
Step 7
Oil the grill
Step 8
Grill the pitas until the filling is cooked and the pitas are crisp apprx 7 minutes on a griddler or 5 minutes each side on a regular BBQ
Tips
No special items needed.