Middle Eastern burgers with yogurt sauce

Total Time
18 min
8 min
6 min
Lean ground beef is the base for this Middle Eastern burger served with a creamy dill yogurt sauce on pita bread. The patties are made smaller, with two patties per serving, making them more easy to tuck into the pita. Make sure to shape the patties into similar sizes and thickness to ensure they cook evenly and are done at around the same time. Pumpkin pie spice is an easy way to incorporate a variety of warming spices commonly used in Middle Eastern cuisine. It usually is a blend of ground cinnamon, cloves, ginger, nutmeg, and occasionally allspice. You can use the meat mixture to make appetizer-size meatballs. To do so, shape the mixture into 1-inch balls and bake on a large rimmed baking sheet at 425°F until cooked through, about 15 minutes.


Uncooked 93% lean ground beef

1 pound(s)

Uncooked shallot(s)

1 medium, finely diced

Ground coriander

2 tsp

Table salt

½ tsp

Table salt


Ground cumin

1 tsp

Pumpkin pie spice

½ tsp

Cayenne pepper

¼ tsp

Plain fat free Greek yogurt

¾ cup(s)

Fresh lemon juice

2 tsp

Olive oil

1 tsp


2 tsp, chopped fresh

Whole wheat pita(s)

4 small, halved

Bibb lettuce

8 leaf/leaves

English cucumber(s)

½ medium, thinly sliced lengthwise

Uncooked red onion(s)

½ cup(s), sliced

Cooking spray

1 spray(s)


  1. Spray large ridged grill pan with nonstick spray and set over medium-high heat.
  2. Combine beef, shallot, coriander, 1/2 teaspoon of salt, cumin, pie spice, and cayenne in large bowl. With damp hands, form mixture into 8 oval patties, about 3 inches long.
  3. Place patties in grill pan and cook, turning once, until an instant-read thermometer inserted into side of each patty registers 165°F, about 6 minutes.
  4. Meanwhile, stir together yogurt, lemon juice, oil, dill, and remaining 1/8 teaspoon salt in small bowl.
  5. Line pita halves with lettuce and fill evenly with burgers, cucumber, and red onion. Drizzle with yogurt sauce.
  6. Per serving: 2 filled pita halves