Cheeseburger Pitas Recipes

CHEESEBURGER QUESADILLAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in ketchup, mustard, bacon and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally., Meanwhile, in a small bowl, combine mayonnaise, milk, relish and pepper; set aside., Preheat griddle over medium heat. Sprinkle 4 tortillas with cheese; top with beef mixture and remaining tortillas. Place on griddle; cook until golden brown and cheese is melted, 1-2 minutes on each side. Serve with sauce and, if desired, lettuce and tomatoes.

CHEESEBURGER POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool. , Place 2 biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on 1 side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese. , Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown.

MINI VEGGIE BURGER PITAS

Steps:

• Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely.
• Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up.
• Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside.
• Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side.
• For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine.

TRUE CHEESEBURGER PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and pepper in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix ketchup and mustard in a bowl; spread mixture over pizza crust. Spread mozzarella cheese and Cheddar cheese over ketchup mixture and top with beef and onions. Transfer pizza to a large baking sheet.
• Bake in preheated oven until cheese is melted, about 20 minutes. Top with pickles and allow pizza to cool for 5 minutes. Top with shredded lettuce and tomatoes before slicing and serving.

PITA POCKET BURGER

Steps:

• 1. Form patties as you normally would, cut off 1/3 of the top part of patty.
• 2. Slice onions and mushrooms. Grill in a grilling basket or on a flat slotted grilling pan. Toast pita pockets on grill.
• 3. Grill burgers as you normally would to your preference of doneness. Just as they are done, place grated cheese on top and close grill. Allow about two minutes for cheese to melt. We grill these over hickory wood, soooo good.
• 4. Add mushrooms and onions on top and place patties with cheese in your pita pocket.

PITA BURGERS

Steps:

• In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. , Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve with pita breads.

CHEESEBURGER PITA

Steps:

• Preheat oven to 400 degrees.
• Saute ground meat with onion powder, granulated garlic, and black pepper until brown.
• Assemble as follows:.
• Lightly cover one pita with 1 tbsp catsup and 1 tbsp barbeque sauce.
• Layer 1 oz shredded cheese over sauce.
• Layer 1/3 meat on top of cheese.
• Layer 1/3 onion on top of meat.
• Layer 1 oz shredded cheese on top of onion.
• Add sliced pickles, if desired.
• Top with a second pita brushed with vegetable oil.
• Place assembled sandwiches on ungreased baking sheet. Bake 10 minutes or until top pita is golden brown.
• Remove from baking sheet and place on cooling racks. Let rest 5 minutes.
• Cut sandwiches in half and serve warm.

PITA BURGERS

Steps:

• In a small bowl, combine the onion, garlic and seasonings; crumble beef over mixture and mix well. Shape into six patties.
• Grill or broil for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
• Meanwhile, in a small bowl, combine the lettuce, cucumber, yogurt and sesame seeds. Top each burger with lettuce mixture; serve on pita breads.

CHEESEBURGER PITAS

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes.
• Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon 1/2 cup into each pita half.

CHEESEBURGER PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Sprinkle with flour and salt; stir until blended. Stir in remaining ingredients. , Spoon into crust. Bake until crust is golden brown, about 15 minutes. Let stand 15 minutes before cutting. Top with avocado, tomato, lettuce, and bacon, if desired.