| Level: | Easy |
| Total: | 16 min |
| Prep: | 10 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- Handful cilantro leaves
- Handful mint leaves
- Handful basil leaves
- 1 cup Greek style plain yogurt
- 1 tablespoon cumin, a palm full
- 1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
- 1 1/2 pounds ground chicken or ground lamb
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 pita pockets
- 1 cup mango chutney
- 8 leaves tender lettuce
- Spiced exotic chips (recommended: Taro root chips)
Instructions
- Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 720 |
| Total Fat | 25 g |
| Saturated Fat | 6 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 52 g |
| Protein | 39 g |
| Cholesterol | 154 mg |
| Sodium | 464 mg |
Reviews
OMG, this is the most delicious ground chicken patty/burger i have ever made. The aroma of the herbs, the tanginess of the yogurt and the just right seasoning makes this dish so delish. And the mango chutney takes it to another level. The only thing I added was salt and pepper. This is going to be my to go chicken burger from now on.
Nu
This was delish! Have made it twice in one week, the 3 herb combo is awesome!
I used ground chicken and the patty came out excellent. I also used fresh whole wheat bread pockets instead of pita pockets. To me, the pita pockets are dry. I will be making this again; experimenting with different ground meats.
This tasted just like falafel. I used ground turkey and substituted parsley for the cilantro. The patties were so moist and juicy. The chutney was delicious.
I used ground chicken for this recipe and it was fantastic. I didn’t try the mango chutney – had planned on using hummus but it was so juicy I didnt even use that. Also, was so happy when I found greek yogurt in my local grocery store (in the past I’ve had a hard time finding). Will definitely make again.
Even my 5 year old daughter loved this. She ate 3/4 of a full sized one!! Go for the mango chutney if you can find it. It’s a tangy sweet foil for the earthy herbs and spices. I found chutney in the condiment section(on the top shelf) and also in an end-cap section of foods by The Silver Palate. Great flavor! I used ground Turkey breast and added a clove of garlic ‘cuz we love garlic. Super quick and easy. I will make these again. Make the big size like Rachel to fill a whole full size pita or smaller ones for the mini pitas for a party. Try a leftover patty on a salad with vinaigrette!
I skipped the chutney part and made a Taziki sauce instead (Alton Brown Receipe) and then broke up the patties after they were cooked into smaller pieces and then served them in a wrap with the sauce,feta cheese,lettuce, & tomatoes. It was awesome, just like a Schawarma that we get at the Greek restaurants. Thanks Rachel, another amazingly simple yet wonderful dish.
I thought that the mango chutney was not the best choice. Flavors just did not blend together very well.
My family loved this! I used one pound of ground lamb and 1/2 pound ground beef.
I was perplexed by the instructions to make 4 patties, I made 8 (leftovers are fantastic).
Thank you Rachel for another great recipe!