Grilled Lamb Pita Burgers
Ingredients
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1 cup Greek yogurt
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1 tablespoon harissa paste
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3 tablespoons diced red onion
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1 tablespoon chopped cilantro
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1 teaspoon garlic powder
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½ teaspoon lemon juice
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½ teaspoon pomegranate molasses
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the dipping sauce
In a small bowl, combine the yogurt and harissa paste. Add the diced onion, cilantro, garlic powder, lemon juice, pomegranate molasses, salt and smoked paprika. Stir to combine and set aside until ready to use.
small bowl
measuring cups
measuring spoons
spatula
1 cup Greek yogurt
1 tablespoon harissa paste
3 tablespoons diced red onion
1 tablespoon chopped cilantro
1 teaspoon garlic powder
½ teaspoon lemon juice
½ teaspoon pomegranate molasses
½ teaspoon salt
¼ teaspoon smoked paprika
Preheat the June Oven
With the Enameled Cast Iron Grill/Griddle on the bottom shelf with the ridged side up, preheat the June Oven to 375°F on the Bake cook mode using the button below.
Enameled Cast Iron Grill
June Oven
Mix the spices
To a medium bowl, add the coriander, salt, black pepper, cumin, garlic powder, onion powder, smoked paprika, cinnamon, and cayenne if using. Mix until combined.
medium bowl
2 teaspoons ground coriander
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
whisk
Add the lamb
Add the lamb and mix with your hands until all ingredients are evenly distributed.
1 pound ground lamb
Prepare the pitas
Cut the pitas in half crosswise. If necessary, use your fingers to carefully open the pita pockets for each half, avoiding tearing the pita.
2 pocket pita
chopping board
knife
Stuff the pitas
Divide the lamb into 4 equal-sized portions. Gently fill each pita with one portion of the lamb mixture, filling the pockets evenly to the edges and patting the pita to an even thickness. The lamb mixture should be about ½-1” thick within each pocket.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of one of the stuffed burgers.
June Food Thermometer
Oil the pita
Brush or spray the oil over the outside of both sides of each pita pocket.
1 tablespoon extra-virgin olive oil
pastry brush
Position the burgers
With protected hands, slide the shelf and grill slightly out of the June Oven. Place the burgers on the grill and plug the thermometer into the jack. Close the door.
silicone oven mitts
Start cooking the burgers
Cook the pitas until the lamb reaches a target temperature of 105°F and the bottom develops light grill marks, about 7 minutes. June will let you know when the burgers are ready to be flipped.
Flip the burgers
Open the door and, with protected hands, carefully slide the shelf and grill slightly out of the June Oven. Working carefully, use a flip spatula or tongs to flip each pita, being careful to keep the tip of the June Food Thermometer in the center of the burger. If needed, use protected hands or tongs to gently reposition the thermometer after the flip. Slide the shelf and grill into the June Oven and close the door.
tongs
Finish cooking the burgers
Cook the pitas until the lamb reaches a target temperature of 165°F, about 6 additional minutes. June will notify you when the burgers are ready.
Remove and rest the burgers
With protected hands, unplug the thermometer from the jack. Using tongs or a long spatula, transfer the pitas to a cooling rack to rest 3 to 5 minutes. Serve the pitas hot with the dipping sauce on the side.