Tropical Chicken Pitta Burgers With Potato Wedges Recipes

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).

GREEK CHICKEN BURGERS WITH FETA

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form the mixture into 5 patties. Divide the feta cheese between the 5 patties; place a portion of the feta cheese atop each patty and fold the chicken mixture around the cheese so that the cheese is in the center.
• Cook on the preheated grill until no longer pink on the inside and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

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.

POTATO BURGERS

Steps:

• In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.

LAMB & CHICKPEA PITTA BURGER

Steps:

• Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
• Heat the oil in a large frying pan, add the burgers - or fire up the BBQ and brush the burgers with oil - and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

TROPICAL CHICKEN PITTA BURGERS WITH POTATO WEDGES

Steps:

• Preheat oven to 200°C. Line a large baking tray with baking paper. Place sweet potato on prepared tray and spray with olive oil. Bake for 30 minutes, or until golden and tender.
• Spray a grill pan with oil and set over high heat. Cook pineapple slices for 2 minutes on each side, or until lightly charred and heated through. Transfer to a plate.
• Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Place chicken on a plate. Spray fillets with olive oil, then sprinkle with Cajun seasoning.
• Cook chicken on grill plate for 2-3 minutes each side, or until browned and cooked through.
• Meanwhile, preheat grill. Toast rolls until light golden. Place roll bases on 4 serving plates. Top with the lettuce, cucumber, mint, chicken and pineapple. Add the tops of rolls to burgers. Serve with the sweet potato wedges.