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Beyond the Bun Burgers


This burger is unique in that you cook the lamb at the same time as you grill the pita. The lamb is sandwiched inside the pita, and the juices and fat from the lamb will soak into the pita and make it even crispier and seriously finger-licking delicious!

This recipe is easy to multiply if you’re cooking for a crowd. Just cut each burger into four quarters, and pile onto a tray for easy eating. After pulling the lamb pita burgers off the grill, serve with the yogurt mint sauce and a cucumber feta salad.

Makes 4 burgers

1/2 small yellow onion, finely chopped 1/4 cup fresh Italian parsley, chopped 1/4 cup fresh mint, chopped 1 tablespoon ground coriander 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 teaspoon salt 1 teaspoon lemon pepper 1/2 teaspoon ground cinnamon 1 pound ground lamb 4 round pita bread pockets

  1. Combine all ingredients, except lamb and pita, in a large mixing bowl.

  2. Add lamb to the bowl, and gently fold to combine. Do not over mix the lamb!

  3. Cut pita pockets in half along the seam about halfway around the pita using a knife or kitchen shears. Spoon the lamb mixture into the pockets, and carefully spread to about 1/2-inch thick. Press at the open end to seal shut.

  4. Preheat grill on medium-low heat for 10 minutes.

  5. Grill pitas until lamb is cooked and pita is toasted and crispy, about 5 minutes on each side. Serve immediately.

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