Cheeseburger Pitas Recipes

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 mixture into pita pockets.

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.

CHEESEBURGER PITA PIZZAS

Steps:

• Place a pizza stone or heavy baking sheet in the oven. Preheat the oven to 400 degrees F. While the oven preheats, heat a nonstick skillet over medium heat. Add the beef and onion, and sauté until the beef is browned and the onion is tender. Crumble the meat and sprinkle with the steak seasoning as the mixture cooks. Remove the pan from heat. For the sauce: combine the mayonnaise and ketchup in a small bowl, stirring to fully blend. Spread the mixture evenly over the pita rounds, leaving a small border. Distribute the beef mixture evenly over the sauce on each pita, and then evenly sprinkle the cheeses over the beef. If using, top with the tomato slices and pickles. Carefully transfer to the baking sheet or stone and bake for 8 minutes, give or take a minute or two, or until the pizzas are hot throughout and the cheese is completely melted. Remove from the oven, and sprinkle with lettuce, if using. Cut the pizzas into 4 wedges each and enjoy.

FAMILY-FAVORITE CHEESEBURGER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture. , Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

VEGGIE BURGER PITAS

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Place burgers on one side of pan. Place bell pepper, onion and mushrooms on other side of pan. Spray vegetables with cooking spray for about 3 seconds; sprinkle with seasoned salt.
• Bake 10 minutes. Remove mushrooms from pan. Turn burgers and vegetables; bake 5 to 8 minutes longer or until vegetables are tender and burgers are hot.
• In small bowl, mix topping ingredients. Spread topping on insides of pita bread halves. Fill each pita bread half with lettuce, burger and vegetables.

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.

CHEESEBURGER CHICKPEA SKILLET

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

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.

PITAS STUFFED WITH LAMB BURGERS AND PEPPERS

Steps:

• Wash, trim, seed and chop peppers.
• Heat nonstick pan large enough to hold peppers and burgers until it is very hot; reduce heat to medium high, and add oil. Add peppers, and saute until they begin to soften.
• Meanwhile, chop onion finely, and mince garlic; chop fresh thyme leaves; pit the olives, and chop. Combine with lamb, pepper and bread crumbs, and shape into 4 patties. Add lamb burgers in between the peppers, and saute on both sides until they are pink in the middle.
• Slice about an inch off the top of the pitas, and heat two of them in the toaster oven until they are hot but not crisp, just a couple of minutes.
• Wash, trim and slice tomatoes; wash, trim and chop scallions.
• When peppers are cooked and burgers are done, stuff each pita with a burger, a quarter of the tomatoes and scallions, and some of the peppers. Serve the remaining peppers on the side.
• Toast the remaining two pitas, and repeat the stuffing process.

CHICKEN CAESAR PITAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
• Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
• Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
• Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.