Ingredients

1/3 cup  bulgur (see Ingredient Note) 1 cup  boiling water 2 teaspoons   whole coriander seeds 2 teaspoons  whole cumin seeds 3/4 cup  nonfat plain yogurt, preferably Greek (see Ingredient Note) 1/4 cup  finely chopped scallion greens 1/4 cup  chopped flat-leaf parsley, divided 2 tablespoons  chopped fresh mint 1 tablespoon   chopped fresh oregano 1 teaspoon   freshly grated lemon zest 1 tablespoon   lemon juice 1 teaspoon   sugar 1 1/2 teaspoons   freshly ground pepper, divided 2 cups  diced tomato 1/2 cup  finely chopped red onion 2 tablespoons   extra-virgin olive oil 12 ounces   ground lamb 4 ounces   93%-lean ground turkey 1 cup  finely chopped yellow onion 1   large egg 2 tablespoons   chopped garlic 1/2 teaspoon   cayenne pepper 1/2 teaspoon   salt 1/4 teaspoon   ground allspice Pinch of   ground cinnamon 6   whole-wheat pita breads, warmed Ingredient Notes:Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses.Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper). Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours. Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Description

Turkish Lamb Pita Burgers, Recipe

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