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Mini Greek Pita Burgers
Crispy on the outside and incredibly juicy inside, these bite-sized Mediterranean patties pack massive flavor into tiny pita pockets. Lean ground beef gets a savory boost from oregano, thyme, and a splash of balsamic vinegar before hitting the hot skillet. You'll tuck each seared patty into a warm mini pita, then finish it off with crisp cucumbers, sharp red onion, and a quick homemade yogurt dill sauce. It's a fresh, vibrant meal that feels like a casual tavern favorite right in your own kitchen.
Equipment
- Skillet
- Stovetop
Ingredients
- ¾ cup plain fat-free yogurt
- 1 teaspoon grated lemon peel
- 1 clove garlic, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon dried dill weed
- 1 lb lean (at least 80%) ground beef
- ¼ cup plain bread crumbs
- 1 tablespoon balsamic vinegar
- 2 teaspoons finely grated lemon peel
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- 3 cloves garlic, finely chopped
- 16 mini (2½-inch) pita breads (from 7-oz bag)
- ½ medium cucumber, cut into very thin slices
- ¼ small red onion, cut into bite-size strips
Instructions
- 1Combine the yogurt, 1 teaspoon of grated lemon peel, 1 clove of chopped garlic, 1/4 teaspoon of salt, and the dried dill weed in a small bowl. Cover and refrigerate the sauce so the flavors can meld.
- 2Mix the ground beef, bread crumbs, balsamic vinegar, remaining lemon peel, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and remaining chopped garlic in a large bowl. Gently form the mixture into 16 thin patties, each about 1/4 inch thick. Don't overwork the meat, or the burgers will become tough.
- 3Heat a 12-inch nonstick skillet over medium-low heat. Add 8 of the patties and cook for about 3 minutes.
- 4Flip the patties and continue cooking for 2 to 4 minutes, or until a meat thermometer inserted into the center reaches 160°F. Transfer the cooked burgers to a plate and cover them loosely with foil to keep warm.
- 5Cook the remaining 8 patties in the skillet using the exact same method.
- 6Slice the mini pita breads in half horizontally using a serrated knife. Arrange the cooked patties on the bottom halves of the pitas.
- 7Spoon about 2 teaspoons of the chilled yogurt sauce over each patty. Top with a few cucumber slices and red onion strips, then finish with the top halves of the pita breads.
Notes
- Make ahead: You can mix the yogurt dill sauce up to 2 days in advance. The flavor actually improves as it sits in the fridge.
- Storage: Keep leftover cooked patties in an airtight container in the refrigerator for up to 3 days. Store the pita bread and toppings separately.
- Reheat: Warm the patties gently in a skillet over medium-low heat with a splash of water to keep them from drying out.
- Swap: If you can't find mini pita breads, use standard-sized pitas cut into wedges, or serve the patties over a bed of fresh greens.
Recipe Details
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