HOMEMADE BURGER RECIPE( LAMB BURGER)

Asian style Homemade burger recipe(lamb meat burger  in pitta bread with fresh herbs, tomatoes, onions). Better than Donner Kebab.

 Hamburgers, somewhat erroneously, rarely contain any ham whatsoever.  This homemade burger, based on an Asian-style recipe with pita bread, is an Oriental take on an American classic. The origins of the burger are disputed, but you’ll have no time to worry about etymology when you’re wrapping your mouth around these delicious little pockets of flavor. You can use virtually any mincemeat you like for these burgers, although beef is traditional for patties. It’s not uncommon to use chicken, pork or seafood, and many countries throughout the world combine burgers with their native fare to produce a truly unique burger. In some Asian countries, they even serve burger patties made entirely out of crickets! Australians in particular are very fond of burgers made from native animals, with kangaroo and emu burgers popular throughout the outback. In crocodile-infested parts of Australia and in the swampier United States, crocodile and alligator burgers are eaten with great gusto – something about chomping into an apex predator must stoke the appetite.

 This Homemade burger recipe calls for pitta bread, also known in some places as Arab or Syrian bread. Unlike the burger buns you might be used to eating at bars, diners and restaurants, pitta bread isn’t wholly leavened. It’s been a staple of diets throughout the Near East since at least 2500 BC, when it was consumed by the ancient Mesopotamians. The famous “pocket” of pitta bread is formed by the extremely high heat at which pitta is prepared, which causes the flattened, circular mounds of dough to rise dramatically and quickly. Once the dough is removed from the oven, the baked dough remains separated even after the pitta has deflated, making it easy to carve out the pitta pocket.

Since you’re eating the burger out of a pocket of bread, it’s advisable to make a few extra patties of this homemade burger recipe so you can eat an Asian-style pocket burger as you’re leaving the house the next morning. This sort of on-the-go cuisine predates modern takeout food by centuries, if not millennia, and there are variations of this homemade burger recipe eaten in Greece, Turkey (where it’s called “pide” rather than “pitta”) and Egypt. In some parts of the world, there are food stands not unlike the hot dog stands found in New York that sell pitta bread to hungry pedestrians throughout the day and night.

If you’re interested in experimenting with the texture of your burgers, there are a few minor alterations you can make to the patty. In Italy, for example, particularly in the northern regions, there is a well-established practice of adding chopped or ground pine nuts or chestnuts to the patties to give them a more robust character. Alternatively, you can throw some beans or chickpeas into your patty mixture to add some protein to your burgers, or you might consider using some garlic. Adding a small amount of grated cheese to your patty will help it to bind together and maintain its structural integrity within the pitta burger, although you should be conservative with this, as you don’t want to saturate your mincemeat with cheese that has an overpowering flavor or odor.

ASIAN STYLE HOMEMADE BURGER RECIPE