' Spiced Lamb Burgers in Pita Bread | Hidden Ridge Vineyard

Spiced Lamb Burgers in Pita Bread

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.  Great pairing for the depth of flavor for Hidden Ridge Cabernet Sauvignon

"bon appétit' magazine Published: July 2014                 
Servings: 8
Recipe by Anissa Helou
Photograph by Peden + Munk


 
INGREDIENTS

  • 2½ pounds ground lamb, preferably shoulder
  • 1 medium onion, very finely chopped
  • ¾ cup chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1½ teaspoon freshly ground black pepper
  • ¼ cup olive oil, plus more for grilling
  • 8 thick medium pita breads with pockets

PREPARATION

  • Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
  • Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
  • Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
  • DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.
To view Step by Step Directions visit the bon appétit website: http://www.bonappetit.com/recipe/spiced-lamb-burger#recipe-ingredients

Nutritional Information

Calories (kcal) 637 Protein (g) 29 Carbohydrates (g) 35 Dietary Fiber (g) 2 Total Sugars (g) 2 Fat (g) 41 Sodium (mg) 890 Saturated Fat (g) 15