Cypriot Pita Burgers with Pistachio Feta Crumble and Yogurt Drizzle

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here I love a good burger. Pretty much any style of burger. When a burger is bad, it makes me plain angry. It is so simple to make a good and inventive burger. I use the recipe for these patties (with or without the herbs) to make classic American cheeseburgers, tall creations with blue cheese and nectarines, naked ones with a side of baked potatoes and caramelized onions… You can variate it to eternity.

http://flyingsquidstudios.com/page0/files/skeletor_101.html These burgers have some scrumptious Mediterranean toppings, and are stuffed into Cypriot pita breads. I love that these pitas are so thin. Less bread means more flavor!

Also, this pistachio and feta crumble! Oh sweet mother of Darwin, it is unbelievable! I could seriously eat this with a spoon (and maybe I have).

Pita Burgers with Pistachio Crumble5

Burger in Pitas with Pistachio Feta Crumble and Yogurt Drizzle
Yields 8
Scrumptious burgers in Cypriotic pitas with feta cheese and pistachios.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 8 Cypriot style pita breads
  2. rocket or argula
for the burgers
  1. 1 lb. (500 g) minced beef
  2. 1 lb. (500 g) minced pork
  3. 1 large onion, grated
  4. 1 large egg
  5. about 1/2 cup breadcrumbs
  6. 1 tbsp. parsley, minced
  7. salt, black pepper, and white pepper, to taste
for the pistachio crumble
  1. 1/2 cup fresh mint
  2. 1 cup pistachio nuts, shelled
  3. olive oil, as needed
  4. 7 oz. (200 g) feta cheese
for the yogurt drizzle
  1. 1 cup Greek yogurt
  2. 1/2 tbsp. fresh mint, minced
  3. 1/2 tbsp. fresh dill, minced
  4. 1 tbsp. lime juice
  5. a drizzle of extra virgin olive oil
  6. salt and pepper, to taste
Instructions
  1. Start by making your patties. Mix all of the ingredients except for the breadcrumbs. Add breadcrumbs until you have a shapeable batter. It should hold it's shape, but not be too dry. Shape into eight patties with wet hands, and make a well in the center of each patty (to avoid them turning round in the pan.
  2. Let your patties rest in the fridge for at least twenty minutes.
  3. Meanwhile, make the crumble and yogurt drizzle.
  4. Add the mint and pistachios for the crumble to a food processor and pulse until crumbled. Add the feta crumbles and stir. Add olive oil, a little at a time, until the crumble sort of sticks together.
  5. Stir together all the ingredients for the yogurt drizzle.
  6. Cook your burgers on your barbecue, or in a griddle pan, over medium heat for about 6 minutes on each side. Transfer to a plate, cover, and let rest for a few minutes.
  7. To serve, heat your pita breads in a microwave to soften them. Use a sharp knife to cut them open. Stuff each pita with leafy greens, burgers, pistachio crumble and yogurt drizzle.
Adapted from Vodka and Bisquits
MEZE THEORY http://mezetheory.com/
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