Spiced Lamb Burgers


Every once in a while I try a new food that is so delicious that I think about for a while after it’s been consumed.  The other day I made grilled lamb burgers that just hit the spot.


I’ve made this recipe before, but served them on a traditional bun.  Not so this time, I served them in a pita bun and that made all of the difference.


What separates this burger apart is twofold:  the ground lamb is marinated in spices for at least an hour before cooking and then grilled inside the pita.


You heard that right.  Purchase (or make if you are feel industrious) pita bread that has a nice pocket opening.  Cut the edge of the pita (scissors work the best) to create an opening, and then stuff it with the ground lamb mixture.


Drizzle the pitas with olive oil and then grill them over medium until the pita is charred and the lamb is cooked.


I was a little doubtful as to whether this technique would work (I found this recipe in a Bon Appetit magazine) and envisioned burnt pita bread with raw lamb inside.  My husband and I cooked one burger to ensure success before grilling the whole lot.


The burger came out perfectly.  Moist lamb cooked inside, with a delicious char on the exterior.  These burgers were so good I am still thinking about them…

Spiced Lamb Burgers

  • Difficulty: easy
  • Print

2 1/2 pounds ground lamb
1/2 medium red onion, finely chopped
3/4 C chopped fresh flat leaf parsley
1 T ground coriander
3/4 t ground cumin
1/2 t cinnamon
2 t kosher salt
1 1/2 t freshly ground pepper
olive oil
8 medium pita bread pockets

Using a fork, mix the lamb, onion, parsley and seasoning.  Drizzle generously with olive oil.  Cover and chill for at least one hour.  Preheat grill to medium heat.  Cut each pita bread pocket along the seam and halfway around perimeter.  Spoon filling into pitas, spreading filling to edge and press close to seal.  Drizzle with olive.

Grill pitas until filling is cooked through and bread is crisp, about 5 minutes each side.



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