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Turkish Lamb Pita Burgers















Trans-fat Free, Good source of fiber


cup cracked wheat (bulgur)
1 cup water
2 teaspoons coriander seeds
2 teaspoons cumin seeds
¾ cup yogurt, non-fat
plain, preferably Greek
¼ cup scallions, spring or green onions
finely chopped
¼ cup parsley leaves
chopped, flat-leaf, divided
2 tablespoons mint leaves
freshly chopped
1 tablespoon oregano
freshly chopped
1 teaspoon lemon zest
freshly grated
1 tablespoon lemon juice
1 teaspoon sugar
1 ½ teaspoons black pepper
freshly ground, divided
2 cups tomatoes
½ cup red onion
finely chopped
2 tablespoons olive oil, extra-virgin
12 ounces ground lamb
4 ounces ground turkey
1 cup yellow onion
finely chopped
1 large eggs
2 tablespoons garlic
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon allspice
1 pinch cinnamon
6 each pita bread, whole wheat


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 35650% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 304mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 16%
Sugars g
Protein 48g
Vitamin A 21% Vitamin C 31%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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