Lamb Burger On Pita (Spicy)

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavoured meat pie that’s unlike any burger you’ve ever had.

2½ lbs ground lamb, preferably shoulder
1 medium onion, very finely chopped
¾ cup fresh flat-leaf parsley, chopped
1 Tbsp. ground coriander
¾ tsp. ground cumin
½ tsp. ground cinnamon
2 tsp. sea salt
1½ tsp. black pepper, freshly ground
¼ cup extra-virgin olive oil
8 thick medium pita breads with pockets

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.

Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.

Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.

Makes 8 servings.

Make-Ahead: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.