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    Party-perfect pita burgers with crispy cheese edge

    AP – Burgers are great during parties, and while there’s nothing wrong with the classic interpretation, it can be fun to mix things up with contrasting flavours and textures.

    Rather than serve your burgers on the usual soft bun with a slice of melted cheddar, stuff the beef and cheese into pita halves and fry them to give your burger a perimeter of crispy fried cheese.

    In this recipe from our cookbook Milk Street 365: The All-Purpose Cookbook for Every Day of the Year, we season the beef with yellow mustard for spicy tang and dill pickles for brininess, then fill pita halves with the mixture, forming a thin layer, along with sliced onion and cheese.

    The cheese hits the skillet when the sandwiches are pan-fried, crisping and developing flavourful browning, and creating an irresistible layer that complements the juicy patties.

    There’s no need for additional condiments or toppings; the burgers are ready to eat as soon as the pita is well browned.

    Pita burgers with crisped cheese. PHOTO: AP

    Be sure to use 90 per cent lean ground beef; meat that is higher in fat will shrink and the pitas will be greasy.

    And don’t worry if the cheese peeks out of the pita and if the bread forms cracks; it will only increase the amount of cheese that makes contact with the pan to brown and crisp.

    PITA BURGERS WITH CRISPED CHEESE

    Ingredients

    – One pound 90 per cent lean ground beef

    – Quarter cup chopped drained dill pickles or sweet pickled peppers or a combination

    – Two tablespoons yellow mustard

    – Kosher salt and ground black pepper

    – Two eight-inch pita breads, cut into half rounds

    – Half medium red onion, thinly sliced

    – Eight slices sharp cheddar or American cheese

    – One tablespoon neutral oil

    Directions

    In a medium bowl, combine the beef, pickles, mustard, one teaspoon salt and half teaspoon pepper; mix thoroughly with your hands. Let stand for about 15 minutes to allow the meat to lose some of its chill.

    Open each pita half to form a pocket. Fill each half with a quarter of the meat mixture, spreading it to the edges, then lightly pressing on the outside to flatten. Into each pita pocket, tuck a quarter of the onion, followed by two cheese slices; it’s fine if the cheese peeks out of the pita and if the bread forms cracks. Brush the pita halves on both sides with the oil.

    Heat a 12-inch non-stick skillet over medium until droplets of water flicked onto the surface quickly sizzle. Add two of the stuffed pita halves and cook until golden brown on the bottoms. Using a wide metal spatula, flip and cook, adjusting the heat as needed, until golden brown on the second sides and the exposed cheese is browned and crisp. Transfer to a platter or individual plates. Cook the remaining pita halves in the same way. – Christopher Kimbal

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