Middle Eastern burgers with yogurt sauce
7
Points®
Total Time
18 min
Prep
8 min
Cook
6 min
Serves
4
Difficulty
Easy
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.
Ingredients
Uncooked 93% lean ground beef
1 pound(s)
Shallot
1 medium, finely diced
Ground coriander
2 tsp
Table salt
½ tsp
Table salt
⅛ tsp
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
Dill
2 tsp, chopped fresh
Whole wheat pita
4 small, halved
Bibb lettuce
8 leaf/leaves, medium
English cucumber
½ medium, thinly sliced lengthwise
Red onion
½ cup(s), sliced
Cooking spray
1 spray(s)
