Pita Burger For the pita flatbread: 3 c. Flour 2 tsp. Active dry yeast 1 1/2 ts…

Pita Burger

For the pita flatbread:
3 c. Flour
2 tsp. Active dry yeast
1 1/2 tsp. Salt
2 Tbsp olive oil
1/2 – 3/4 c. Warm water, 105*F
—— in a mixer with a dough hook, sift together dry ingredients then add olive oil. Add water 1/4 c. At a time until dough begins to come together. THIS WILL BE A SOFT DOUGH. You have to constantly knead to allow the gluten to come together.
—— dust with more flour as needed. The dough should be soft and not stick to the sides or bottom of the bowl. Kneed about 10 minutes, scraping down sides until it’s no longer sticking.
—— take the ball of dough and rub olive oil around it. Place in a bowl and cover to rise in a warm place, i.e. proofing oven.
—— once doubled in size, punch down the dough and separate into 6 pieces. Take each dough ball and roll them out to about a 5 inch circle.
—— in a pan on medium heat, drizzle olive oil in the pan and fry pita bread for 1-2 minutes on each side or until you get some brown spots. Set aside, covered in a towel or cloth.

For the patty:
1 pound ground beef, lean
1 small onion, diced
2 tsp paprika
1 1/2 tsp. Cumin
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne
2 Tbsp parsley
3 Tbsp cilantro
—— mix the beef with the spices until well combined. Let sit at room temperature for an hour to let the flavors marinate. Form patties to your desired size and cook about 6-10 minutes depending on your preference.

For the garlic aioli:
1/4 c. Mayonnaise
2 tsp. Minced garlic
1/2 tsp black pepper
—— mix ‘em up!

For the Parmesan Crust:
1/2 – 3/4 c. Shredded Parmesan cheese
—— on a pan over medium high heat, place shredded cheese in a circle about the size of your burgers. Let it melt and brown on one side. Once browned on one side, place cheese on a slice of pita bread.

Assembly:
—— pita bread, Parmesan crust, add the patty with garlic aioli, lettuce ketchup and sliced tomatoes, if desired, and another layer of Parmesan crust topped with another slice of pita. Enjoy!