Chicken Pita Burger Recipes

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE

Steps:

• Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
• Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties; cook 2 minutes on each side or until browned.
• Cover, reduce heat to medium, and cook 4 minutes.
• Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
• Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

CHICKEN PITA BURGER

Steps:

• Heat oven to 400°F.
• In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
• Sprinkle with tomato, jalapeno, and onions.
• Mix until everything is evenly blended.
• If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
• Spray a baking sheet with veggie oil.
• Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).

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.

SWEET & SOUR CHICKEN PITA BURGERS

Steps:

• Put the garlic, green onions, cilantro leaves, ginger, pineapple chunks and soy sauce into a food processor and blitz for about 45 seconds to 1 minute until everything is chopped up very finely. You want the mixture to almost be a paste.
• Scrape the mixture into a large bowl and set aside.
• Put the raw chicken into the food processor, in batches if necessary, and whiz for a minute or so until it is very finely chopped up and looking close to ground chicken.
• Put into the bowl with the first mixture and add in the breadcrumbs and egg.
• Use your hands to combine all the ingredients, making sure everything gets well mixed in with each other.
• Form into four burger patties and put into the fridge to chill for 30 minutes or longer.
• Once the burgers are ready either cook them in a skillet with a bit of oil for 5 minutes on each side or cook on a Foreman type grill for about 10 minutes. Either way make sure the chicken is fully cooked before finishing.
• While the burgers are cooking put the pineapple juice into a small bowl and mix with the cornstarch. Put to one side.
• Put the ketchup, rice wine vinegar, pineapple chunks, soy sauce and sugar or Splenda into a saucepan.
• Turn the burner on to a medium high heat and stir just to combine the ingredients.
• Pour in the pineapple juice mixture and stir until the mixture thickens up. This only takes a matter of minutes so keep a close eye on it because it can very easily burn.
• Toast the pita breads and split them open lengthwise.
• Stuff them with whatever you like in your burger. We went with just some crisp lettuce.
• Then put one burger into each pita and spoon on the amount of sweet and sour sauce to fit your taste. Keep a napkin handy because they can get messy!