Burger buns loose their fluff the moment you squeeze your burger for a bite. But not pita! We dare you to swap your buns for pockets and taste the difference.
1 pound ground beef (80% lean recommended)
4 Angel Bakeries pitas
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
4 slices of cheddar cheese (or cheese of choice)
2 tablespoons olive oil
Salt and pepper to taste
Preheat your grill or stovetop griddle over medium-high heat.
In a large mixing bowl, season the ground beef with salt and pepper to taste. Gently mix the seasoning into the meat, taking care not to overwork it, as this can make the burgers tough.
Divide the seasoned ground beef into four equal portions and shape them into burger patties. Make sure the patties are slightly larger than the size of the pita bread rounds, as they will shrink a bit during cooking.
Brush the sliced bell peppers with olive oil, then place them on the grill or griddle. Cook for about 5-7 minutes, or until they are slightly charred and tender, turning occasionally. Remove the grilled vegetables from the heat and set them aside.
Grill the burger patties on the preheated grill or griddle for about 4-5 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.
While the burgers are cooking, briefly heat the pita bread rounds on the grill or griddle for about 30 seconds on each side, just to warm them up.
Assemble the burgers: Open each pita round to form a pocket. Place a grilled burger patty with melted cheese inside each pita pocket.
Stuff the pita pockets with the grilled peppers.
Serve the Grilled Pepper and Cheddar Cheese Pita Burgers warm and enjoy!