Equipment
Ingredients
Lamb Patties
- 450 g extra-lean ground lamb
- 2 garlic, minced
- 3 g dried oregano
- 2 g ground cumin
- 4 g kosher salt
- 1 g black pepper, freshly ground
Vegetable Filling
- 10 ml olive oil
- 200 g red bell pepper, thinly sliced
- 100 g red onion, thinly sliced
Assembly
- 4 whole wheat pita breads
- 150 g roma tomatoes, diced
- 40 g kalamata olives, pitted and roughly chopped
- 100 g non-fat plain greek yogurt
Nutrition (per serving)
Method
In a mixing bowl, gently combine the ground lamb, minced garlic, oregano, cumin, salt, and black pepper. Do not overmix.
Divide the lamb mixture into 8 equal portions. Form each portion into an oval or semi-circle patty about 1.5 cm thick. Shaping them this way ensures they will fit perfectly into the halved pita pockets.
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the sliced red bell peppers and red onions. Sauté until softened and slightly caramelized, about 5 to 7 minutes. Transfer the vegetables to a plate.
In the same skillet over medium heat, add the lamb patties. Cook for 3 to 4 minutes per side, or until browned and a thermometer inserted into the center reads 74°C/165°F.
Transfer the cooked patties to a clean plate and let them rest for 5 minutes. Meanwhile, briefly warm the pita breads in the residual heat of the skillet or a microwave to make them pliable, then cut each in half to create 8 pockets.
Spread a thin layer of Greek yogurt inside each pita half. Stuff each pocket with a layer of the sautéed pepper and onion mixture, a lamb patty, diced tomatoes, and chopped Kalamata olives. Serve immediately.
Chef's Notes
- Shaping burgers into ovals rather than traditional rounds is a simple geometric trick that prevents the meat from tearing the edges of your half-pita pockets.
- Using the same skillet for the vegetables and the lamb builds flavor. The lamb will pick up the sweet, residual fond from the caramelized onions and peppers.
- Lean ground lamb can dry out quickly due to the lower fat content. A brief 5-minute resting period is crucial to allow the muscle fibers to relax and retain moisture.
- For an extra punch of flavor without adding fat, try finishing the sautéed peppers with a splash of red wine vinegar just before removing them from the pan.
Storage
Refrigerator: 3 days — Store components separately to prevent soggy pitas.
Freezer: 2 months — Freeze cooked lamb patties only. Pitas and fresh vegetables do not freeze well together.
Reheating: Warm patties in a skillet over medium heat until heated through, then assemble with fresh ingredients.
