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Pita Burgers with Crisped Cheese

Pita Burgers with Crisped Cheese

By Courtney HillOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This burger, inspired by the popular folded cheeseburger served at Miznon, an Israeli restaurant with multiple locations, is seasoned with yellow mustard for spicy tang and dill pickles for brininess. We then fill pita halves with the mixture, forming a thin layer, along with sliced onion and cheese. Cheese hits the skillet when the sandwiches are pan-fried, crisping and developing flavorful caramelization, and creating an irresistible layer that contrasts deliciously with the juicy patties. Be sure to use 90 percent lean ground beef; meat that is higher in fat will shrink and the pitas will be greasy.

Ingredients
  • 1

    pound 90 percent lean ground beef

  • ¼

    cup chopped drained chopped dill pickles OR sweet pickled peppers OR a combination

  • 2

    tablespoons yellow mustard

  • Kosher salt and ground black pepper

  • Two

    8-inch pita breads, cut into half rounds

  • ½

    medium red onion, thinly sliced

  • 8

    slices sharp cheddar OR American cheese

  • 1

    tablespoon neutral oil

Step 1

In a medium bowl, combine the beef, pickles, mustard, 1 teaspoon salt and ½ teaspoon pepper; mix thoroughly with your hands. Let stand for about 15 minutes to allow the meat to lose some of its chill.

Step 2

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 2 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.

Step 3

Heat a 12-inch nonstick skillet over medium until droplets of water flicked onto the surface quickly sizzle. Add 2 of the stuffed pita halves and cook until golden brown on the bottoms, about 4 minutes. 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, about 3 minutes. Transfer to a platter or individual plates. Cook the remaining pita halves in the same way.

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