Middle Eastern Spiced Burgetr

[zippy12]

https://www.epicurious.com/recipes/food/views/spiced-lamb-burger-51239660

I went heavier on spice and next time I go more spice
and I user 85/20 beef

Tzatziki Sauce

I am open for questions!

Crunchy pita and Mid East spiced burger... This will be on the menu again

 

[motocrash]

Zip,they look great.They remind me of a burger kabob thingy I used to get that was also delicious.

 

[zippy12]

Thanks crash!

 

[chilerelleno]

Now... Those... Look... Damned... Tasty!
Now... Those... Look... Damned... Tasty!
That was worth repeating.
And they look worth repeating on my grill too, but I'll will definitely use the lamb.

How much heavier on the spices did you go?
We like heavily spiced foods, how much heavier would you recommend?

Very nice Zippy, Like!

 

[zippy12]

Chile

maybe 1.5 time more
I also added smoked paprika 1tsp

Eat right away or pita will get soggy not crunchy

U like my Webber coal skills?

 

[motocrash]

I can spot a well seasoned Weber operator;)
Chile is a gasser,smoker,grill and :eek:,all gas.
Though he does use a briquette or two when camping/CI cooking :D:cool:

 

[SmokinAl]

Those look fantastic!
We go to a Greek restaurant every once in a while & I always get a Slovaki (spelling).
Your pita reminds me of that.
I'm going to bookmark this for future use!
Al

 

[chilerelleno]

Chile

maybe 1.5 time more
I also added smoked paprika 1tsp

Eat right away or pita will get soggy not crunchy

U like my Webber coal skills?

Cool, thanks, might do them Saturday.
Yep, that's one way to do the coals, works good.
I always liked my baskets, no chance of the coals collapsing and ending up with direct heat.

I can spot a well seasoned Weber operator;)
Chile is a gasser,smoker,grill and :eek:,all gas.
Though he does use a briquette or two when camping/CI cooking :D:cool:

Hey now... I like the convenience of my gassers, and they do a damned fine job. ;)
I grew up BBQ'ing on Weber Kettles, one wedding gift was a new Kettle and I'm seriously thinking about getting another.
Love my dutch ovens and other CI for camp cooking, wood or charcoal coals are coals and I can cook marvelous things.

 

[dls1]

Good job, zippy. The recipe sounds and looks good. Like!

I do something similar with ground lamb shoulder well seasoned with a Middle Eastern (Lebanese) spice blend that I mix known as Baharat. Rather than cutting the pita fully in half to create 2 thin buns, I cut a deep and wide pocket then insert the lamb mix along with some Greek feta or its Bulgarian counterpart, sirene. I then flatten the stuffed pita to form a patty, and seal it closed. Grill it over a fast hot fire until cooked, then slice each pita into wedges. Great finger food as an appetizer or snack. As a side, I serve it with a Lebanese lemon and garlic sauce known as toum.