Chili Burgers In Pita Pockets Recipe
Ingredients
| Egg | 1 | |
| 1 large clove garlic, minced | ||
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Chili powder | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Lean ground beef | 12 Ounce | |
| 12 oz lean ground pork or veal | ||
| 6 pita breads (7-inch [18 cm] size), halved to make pockets | ||
| Lettuce leaves | ||
| Light sour cream or yogurt | ||
| Tomato-Pepper | ||
| Salsa or bottled salsa | ||
Directions
1. In a bowl, beat egg; stir in garlic, bread crumbs, parsley, chili powder, oregano, salt and pepper. Mix in beef and pork. Shape into 3 patties, each 5 inches (12 cm) in diameter.
2. Place on greased grill over medium heat; cook for 8 to 10 minutes on each side or until no longer pink in center. (Or place under preheated broiler, 5 inches [12 cm] from heat, for 8 to 10 minutes on each side or until no longer pink in center.) Transfer to a cutting board; let rest 5 minutes for easy slicing. Cut into thin slices.
3. Wrap pita breads in foil; place on grill for about 10 minutes, turning once until heated through. (Or wrap in paper towels; microwave at Medium for 2 minutes or until warm.) Line pita breads with lettuce; tuck in meat slices. Top with sour cream and Tomato-Pepper Salsa.
2. Place on greased grill over medium heat; cook for 8 to 10 minutes on each side or until no longer pink in center. (Or place under preheated broiler, 5 inches [12 cm] from heat, for 8 to 10 minutes on each side or until no longer pink in center.) Transfer to a cutting board; let rest 5 minutes for easy slicing. Cut into thin slices.
3. Wrap pita breads in foil; place on grill for about 10 minutes, turning once until heated through. (Or wrap in paper towels; microwave at Medium for 2 minutes or until warm.) Line pita breads with lettuce; tuck in meat slices. Top with sour cream and Tomato-Pepper Salsa.
Chef
