These spicy oregano burgers are a go-to choice for a Sunday dinner that can stretch into Monday's lunch. The recipe makes six burgers for a standalone meal. Alternatively, for those planning ahead, shape only four burgers for Sunday and reserve one cup of the meat mixture to prepare mini meatball-stuffed pitas the following day.
Info
- Cook time: 30 minutes
- Total time: 30 minutes
- Yield: 6 servings
Ingredients
- 1 1/3 pounds ground beef
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 shallot, finely diced
- 2 cloves garlic, finely minced
- 1 large egg, beaten
- 1/4 cup panko breadcrumbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried crumbled Mexican oregano
- Chipotle Aioli, recipe follows
- Six 6-inch soft sub rolls, split
- Shredded iceberg lettuce, for topping
- 1 avocado, peeled, pitted and sliced
- Pickled jalapenos, for topping
Chipotle Aioli
- 1 clove garlic
- 1 canned chipotle chile in adobo sauce, drained
- 1 cup mayonnaise
- Squeeze of fresh lime juice
- Kosher salt and freshly ground black pepper
Mini Meatball-Stuffed Pitas
- Nonstick cooking spray
- 1 cup Marcela's Spicy Oregano Burgers mixture, recipe above
- 4 mini (3-inch) pita pockets
- Iceberg lettuce, shredded
- 8 very thin cucumbers, sliced into half-moons
- 1/4 cup diced tomatoes
- 2 tablespoons sour cream
Instructions
- Place the beef in a medium mixing bowl and season generously with salt and pepper. In a small skillet, warm the oil over medium heat. Add the shallot and garlic and cook, stirring, until translucent, about 4 minutes. Remove from the heat and let cool.
- In a medium bowl, combine the egg, panko, Worcestershire and oregano, stirring until mixed. Add this breadcrumb mixture to the beef along with the cooled shallots and garlic, and mix until everything is well incorporated. Using a 1/2-cup measure, divide the mixture into 6 equal portions and shape each into a long oval about 1/2-inch thick. (If you plan to make the Mini Meatball-Stuffed Pitas below, reserve 1 cup of the seasoned meat and form only 4 burgers.)
- Preheat the broiler and position a rack 8 to 10 inches below it. Heat a heavy grill pan or griddle over medium-high heat. Cook the burgers, turning once, until cooked through, about 5 minutes per side.
- While the burgers cook, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and place them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges.
- To assemble, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired. Serve immediately.
- For the aioli, put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.
- Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Roll the meat mixture into 16 mini meatballs, about 1 inch in diameter, and place them on the baking sheet. Bake until completely cooked through, about 12 minutes. Cool briefly.
- To assemble the pitas, cut the top third off of each pita. Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream. Yield: 4 pitas
