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1
Put the beef into a medium mixing bowl and generously season with salt and pepper.
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2
Heat the oil in a small skillet over medium heat; add the shallot and garlic and cook, stirring, until translucent, about 4 minutes.
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3
Remove from the heat and cool.
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4
Meanwhile, mix together the egg, panko, Worcestershire and oregano in a medium bowl, and stir until combined.
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5
Add the breadcrumb mixture to the beef, along with the cooled shallots and garlic, and mix until the ingredients are well combined.
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6
Using a 1/2-cup measure, divide the mixture into 6 equal portions and form them into long ovals, about 1/2-inch thick.
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7
(If using the mixture to make Mini Meatball-Stuffed Pitas, recipe below, reserve 1 cup of the seasoned meat and make only 4 burgers.)
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8
Preheat the broiler and position a rack 8 to 10 inches below it.
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9
Heat a heavy grill pan or griddle over medium-high heat.
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10
Cook the burgers, turning once, until cooked through, about 5 minutes per side.
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11
Meanwhile, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up.
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12
Broil until the aioli browns slightly and the rolls are toasted on the edges.
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13
To assemble the burgers, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired.
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14
Serve immediately.
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15
Put the garlic and chipotle in a food processor and puree until very smooth.
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16
Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper.
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17
Store in an airtight container for up to 1 week.
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18
Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray.
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19
Roll the meat mixture into16 mini meatballs, about 1 inch in diameter and place them on the baking sheet.
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20
Bake until completely cooked through, about 12 minutes.
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21
Cool briefly.
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22
To assemble, cut the top third off of each pita.
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23
Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream.
