Pit-A-Mazing Burgers
For those of you craving the meat back in your life, you will want to try this recipe. In fact, I am so confident that you will love this recipe that you will want to make it every time you fire up the grill from now on. I saw a version of this creation in Bon Appetit Magazine and was immediately compelled to try it. I was on the beach and I literally flung the magazine up in the air and practically shouted over the crashing waves, "I NEED to make this!" My friends thought that I was a tad crazy, and maybe I am, but that doesn't mean this recipe is any less amazing. Who would have thought of putting a burger inside a pita and grilling it? Genius! The idea is so simple and yet the results are incredible. You end up with a super juicy patty interior and a beefy crispy pita exterior that tastes like a burger flavored pita chip with a burger inside. If that doesn't just blow your mind I'm not sure what will!
To start this creation you can make any burger filling you choose. In the magazine it was a lamb burger, but being that my butcher did not have ground lamb I opted for a classic beef burger. The burger meat is seasoned to your liking and spread thinly into a fresh pita bread. Once you brush the outside of the pita with Olive Oil and place on the grill you will have effectively created a burger/bun hybrid masterpiece. I have to warn you. These are addictive and dangerous. Proceed with caution and prepare to be amazed. Let's get cooking!
Burger Pitas
6 Pitas, sliced in half
1 Lb. Ground Beef
1 Small Onion, diced small
2 Garlic Cloves, minced
2 Tbs. Parsley, chopped
1/4 Cup Extra Virgin Olive Oil, plus more for brushing
Freshly Cracked Salt and Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Cumin
1/2 Tsp. Sweet Paprika
1/2 Tsp. Paprika
1/8 Tsp. Red Pepper Flakes
In a bowl add the Ground Beef along with the Onion, Garlic, Parsley and Extra Virgin Olive Oil. Add all remaining spices. Mix together, taking care to incorporate all ingredients but not over mix. Once the filling is ready open your Pitas and add about two tablespoons of it inside. Spread the beef filling out to all sides of the pita. The layer of filling should be about an 1/8th of an inch thick. This will ensure even cooking. If your interior patty is too thick the pita will burn before the meat has fully cooked. Once all of your Pitas have been stuffed, brush the outside of the Pitas with a light layer of Extra Virgin Olive Oil. They are now ready for the grill! Cook Pitas for 3-5 minutes per side.
To start this creation you can make any burger filling you choose. In the magazine it was a lamb burger, but being that my butcher did not have ground lamb I opted for a classic beef burger. The burger meat is seasoned to your liking and spread thinly into a fresh pita bread. Once you brush the outside of the pita with Olive Oil and place on the grill you will have effectively created a burger/bun hybrid masterpiece. I have to warn you. These are addictive and dangerous. Proceed with caution and prepare to be amazed. Let's get cooking!
Burger Pitas
6 Pitas, sliced in half
1 Lb. Ground Beef
1 Small Onion, diced small
2 Garlic Cloves, minced
2 Tbs. Parsley, chopped
1/4 Cup Extra Virgin Olive Oil, plus more for brushing
Freshly Cracked Salt and Pepper
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1/2 Tsp. Cumin
1/2 Tsp. Sweet Paprika
1/2 Tsp. Paprika
1/8 Tsp. Red Pepper Flakes
In a bowl add the Ground Beef along with the Onion, Garlic, Parsley and Extra Virgin Olive Oil. Add all remaining spices. Mix together, taking care to incorporate all ingredients but not over mix. Once the filling is ready open your Pitas and add about two tablespoons of it inside. Spread the beef filling out to all sides of the pita. The layer of filling should be about an 1/8th of an inch thick. This will ensure even cooking. If your interior patty is too thick the pita will burn before the meat has fully cooked. Once all of your Pitas have been stuffed, brush the outside of the Pitas with a light layer of Extra Virgin Olive Oil. They are now ready for the grill! Cook Pitas for 3-5 minutes per side.
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