Follow these steps for perfect results
ground lamb
green onion
chopped
salt
pumpkin pie spice
cayenne pepper
pine nuts
toasted
plain yogurt
ground cumin
pita bread
inch-diameter, top 1/4 cut off each
plum tomato
diced seeded
Combine ground lamb, 1/2 cup chopped green onion, 1 teaspoon salt, pumpkin pie spice, pine nuts, and 1/4 teaspoon cayenne pepper in a medium bowl.
Mix gently until well combined.
Using moistened hands, form the lamb mixture into 4 equal patties, each about 1/2 inch thick.
Combine plain yogurt, ground cumin, remaining 1/2 cup chopped green onion, 1/4 teaspoon salt, and 1/4 teaspoon cayenne pepper in a small bowl.
Stir to blend the yogurt sauce.
Let the yogurt sauce stand for 15 minutes to allow flavors to meld.
Preheat barbecue to medium-high heat.
Grill burgers until cooked to desired doneness, about 4 minutes per side for medium.
Carefully open pita breads to make pockets.
Insert a burger into each pita pocket.
Spoon the yogurt mixture and diced seeded plum tomato into each burger, dividing equally.
Serve immediately.
Expert advice for the best results
Serve with a side of cucumber salad for extra freshness.
Toast the pita bread before filling for a crispier texture.
Everything you need to know before you start
15 minutes
Yogurt sauce can be made ahead.
Serve on a plate, garnished with fresh mint.
Serve with a side salad.
Serve with grilled vegetables.
Complements the lamb and yogurt.
Discover the story behind this recipe
A modern adaptation of traditional Turkish flavors.
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