Recipe(tried): Chicken Burgers in Pita (Rachael Ray)

ok, I usually don't go too crazy over burgers and stuff, but Rachael Ray was making these on 30 minute meals, and I thought they might be good.

Well, we loved them! As it happened, I had just picked up some of our favourite pita from a specialty bakery, and when I saw this I wanted to try it. They are sooo moist and full of flavour.

Next time I will serve them with some veggie chips and some fresh raw veggies and fruit. And it will be soon, can't wait to have them again!

CHICKEN BURGERS

Handful cilantro leaves (I included stems), roughly chopped
Handful mint leaves (I just used a bit; too much mint does not "do it" for us)
Handful basil leaves (I had that prepared squeezy kind, and I used a couple of squeezes...maybe a TBSP?)
1 cup Greek style plain yogurt (I drained overnight some plain natural yogurt, and used 1 cup of it, reserving the whey liquid for tonight's soup)
1 tablespoon ground cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
FOR SERVING:
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce

Place the herbs in a food processor and pulse grind them into a fine chop. (I ground the rough-chopped chicken breast in the food pro first, for 3 pulses (1-second each), then put the herbs on top, and pulsed a couple of times again to chop and combine).

In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties.

Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side.

Warm the pita a bit (I like the microwave because it freshens and softens it up a bit). Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.