There are a lot of ingredients for this recipe, but it’s well worth the effort. I use white pita bread; the freshest and softest I’ve found is sold at Sara’s Market & Bakery on Sherman Street in Richardson.


  • 1/3 cup bulgur wheat
  • 1 cup boiling water
  • 2 tsp. whole coriander seeds
  • 2 tsp. whole cumin seeds
  • ¾ cup nonfat plain yogurt, preferably Greek
  • ¼ cup finely chopped scallion greens
  • ¼ cup chopped flat-leaf parsley, divided use
  • 2 tbsp. chopped fresh mint
  • 1 tbsp. chopped fresh oregano
  • 1 tsp. freshly grated lemon zest
  • 1 tbsp. lemon juice
  • 1 tsp. sugar
  • 1½ tsp. freshly ground pepper, divided use
  • 2 cups diced tomato
  • ½ cup finely chopped red onion
  • 2 tbsp. extra-virgin olive oil
  • ¾ lb. ground lamb
  • ¼ lb. 93%-lean ground turkey
  • 1 cup finely chopped yellow onion
  • 1 large egg
  • 2 tbsp. chopped garlic
  • ½ tsp. cayenne pepper
  • ½ tsp. salt
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cinnamon
  • 6 whole-wheat pita breads, warmed (or white can be substituted)


  1. Combine the bulgur and water in a small bowl; let stand until the water is absorbed and the bulgur is tender, 20-30 minutes. Drain any excess liquid.
  2. Meanwhile, heat the coriander and cumin seeds in a small skillet over medium heat until they begin to pop and are fragrant and lightly toasted, about 2 minutes. Scrape into a small bowl to cool, then crush in a mortar and pestle or spice grinder. Combine 2 teaspoons of the spice mixture with yogurt, the scallion greens, 2 tablespoons parsley, mint, oregano, lemon zest, lemon juice, sugar, and ½ teaspoon pepper in a small bowl. Cover and refrigerate until ready to serve.
  3. Combine the tomato, red onion, and oil in another small bowl.
  4. Preheat broiler or grill. Coat the broiler pan with cooking spray, or oil the grate of the grill after it is heated with an oil soaked paper towel or cloth.
  5. Place the reserved bulgur, the remaining spice mixture, the remaining 2 tablespoons parsley, and the remaining 1 teaspoon of pepper in a large bowl. Add lamb, turkey, yellow onion, egg, garlic, cayenne, salt, allspice, and cinnamon. Gently combine, without overmixing, until evenly incorporated. Form into 12 equal balls, then form each into an oval patty about ½-inch thick. Place the patties on the prepared broiler pan or grill, and cook until an instant-read thermometer inserted in the center registers 165 degrees (8-10 minutes total).
  6. Slice open the warmed pita breads. Fill with 2 burgers, about 1/3 cup tomato mixture, and 2 generous tablespoons of yogurt sauce.

Makes 6 servings.

This recipe is from

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...