Bacon Cheeseburger Pitas
This dish makes 12 filled pitas so according to recommended serving sizes would it should serve 12 people. I have 3 boys and a girl still living at home and the night I prepared this dish my daughters boyfriend also had dinner with us. So a dish that “should” serve 12 people ended with no leftovers! As you look over this dish you’re going to see ALOT of seasoning! Your palate may tend to not appreciate the amount of seasonings I use. You may want to start by cutting what I use in half to see if it is more to your liking. My kids love how much I season all my food – yours might not.
Servings Prep Time
12people 20minutes
Cook Time Passive Time
1 1/2hours 3 1/2minutes
Servings Prep Time
12people 20minutes
Cook Time Passive Time
1 1/2hours 3 1/2minutes
Pita Bread
Seasoned Hamburger Filling
Pita Bread – First Rise
  1. Mix, water, oil, sugar, yeast, salt, and bread flour in mixer bowl until combined and smooth.
  2. Add in the all purpose flour and set the mixer on low for about 8 minutes. The dough should be smooth and very elastic – add extra flour if it becomes sticky.

    I use my kitchen aid mixer to make this up; you can make this without a mixer by stirring everything together and then kneading it with your hands.
  3. Remove the dough from the mixer bowl and form it into a smooth ball. Oil your mixing bowl and run the dough along the sides until it is well oiled as well. Cover the bowl with a damp cloth and place in a warm dry place to rise for 1 hour.

    I simply use the same mxing bowl that I just finished mising the dough in. You can use a clean bowl if you’d prefer – I just choose not to wash the bowl or dirty a new one!
Seasoned Hamburger Filling
  1. While the pita bread is rising you can get started with the seasoned hamburger filling. Start by browning the hamburger and chopping it into medium, bite size crumbles. Once the hamburger is completed cooked, drain off all the grease. Keep warm until the final step.

    While I’m frying the hamburger I do not add any of the seasoning since I’ll be draining the grease from the hamburger. For now, set the hamburger aside, the seasoning and cheese will be added just before everything is ready to serve.
  2. Cut the 12 bacon slices in half and place in the pan to begin frying. Dice the onion and add to the bacon.

    Once the bacon and onion are cooked to your desired perfection, remove the bacon to a separate dish and spoon the onion along with a tablespoon or so of the bacon grease into the cooked hamburger.

    I did say this was family, favorite, home-cooking recipes of 5 generations! While this is a new family favorite rather than one passed down by my grandmother – I did learn from her how flavorful food is when you add in some tasty bacon grease. You can omit the grease if you prefer or if you diet dictates.

    I like to fry my onion with the bacon since it give it some extra flavor – you can add your onion to the hamburger, or saute’ it in butter or even leave it uncooked and add it on top of the pita when it’s ready to serve.
Finishing the Pitas
  1. Punch the dough down, transfer to a lightly floured surface and cut into 6 even pieces. Form each piece into a smooth round ball. Cover and let rest for 10 minutes
  2. Place a pizza stone into your oven and turn it on to 500° – let it pre-heat while you’re forming the pitas so it’ll be nice and hot after their last rise
  3. Roll each piece of dough into a 7-inch circle about 1/4″ thick – be careful that you don’t rip or tear the dough and try to keep them of a uniform size and thickness. Cover again with a damp towl and let them rise again until they’re just a bit puffy – about 20 minutes.
  4. Place as many of the pitas on your hot stone as will fit – I can fit 3 pitas on my stone but have found that cooking 2 at a time works best for my oven. Baked the pitas until they’ve puffed up and are just a bit golden on the edges – about 3 minutes
  5. Once you put your first pitas into the oven – put your cast iron frying pan on the stove and heat it up until it starts to smoke slightly. It should be ready to use after the first of your pitas come out of the oven
  6. Remove them from the oven and place on a plate lined with a towel – wrap the edges of the towel over them while cooking the remaing pitas. Continue baking your remaining pitas.
  7. While your remaing pitas are baking – take one baked pita at a time and place in your smoking cast iron skillet and briefly heat on each side until just a bit charred – about 30 seconds total. Don’t burn them too much. Return the pitas to the towel and cover and continue to char remaining pitas.
Finishing Up
  1. Once all the pitas are baked and charred, add your hamburger into a large pan and get it warmed up again. Toss in all the seasonings and adjust to your taste. Add in the cheese and heat until the cheese is melted and thouroughly mixed with the hamburger
  2. Cut each pita in half and gently open the center to form a pocket for the filling. Spoon the hamburger filling into each pita (approximately 3-4 oz). Top with the bacon
Recipe Notes

You can also add your favorite cheeseburger ingredients such as lettuce, tomato, catsup, mustard, pickles and even more shredded cheese.