Turkish Lamb Pita Burgers - boiling water

Method

• Combine bulgur and water in a small bowl; let stand until the water is absorbed and the bulgur is tender, 20 to 30 minutes.
• Drain any excess liquid.
• Meanwhile, heat 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, scallion greens, 2 tablespoons parsley, mint, oregano, lemon zest, lemon juice, sugar and 1/2 teaspoon pepper in a small bowl.
• Cover and refrigerate until ready to serve.
• Combine tomato, red onion and oil in another small bowl.
• Preheat broiler (see Grilling Variation).
• Coat a broiler pan with cooking spray.
• Place the reserved bulgur, the remaining spice mixture, the remaining 2 tablespoons parsley and the remaining 1 teaspoon 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 1/2 inch thick.
• Place the patties on the prepared broiler pan.
• Broil, turning once, until browned and an instant-read thermometer inserted in the center registers 165F, 8 to 10 minutes total.
• Slice open the warmed pita breads.
• Fill with 2 burgers, about 1/3 cup tomato mixture and 2 generous tablespoons yogurt sauce each.
• Grilling Variation: To grill the lamb patties, preheat a grill to medium-high.
• Oil the grill rack (see Tip).
• Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165F, 8 to 10 minutes total.
• MAKE AHEAD TIP: Store the toasted spices (Step 2) in an airtight container for up to 1 week.
• Cover and refrigerate the yogurt sauce (Step 3) for up to 3 days.
• 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 thatcracked 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.
• Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.
• Greek-style yogurt is made by removing the whey from cultured milk.
• Removing the whey gives it an extra thick and creamy texturemaking 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.