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1
In a small bowl, mix the Hidden Valley Original Ranch Light, Greek Yogurt, 1 tablespoon lemon juice, hot sauce, celery seed, cayenne, chives, cilantro, blue cheese and mix well.
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2
Refrigerate until needed.
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3
Put tomatoes into a large bowl.
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4
Use a fork to partially mash the beans and place into bowl with tomatoes.
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5
Add the corn, ground turkey, pork, Hidden Valley Original Ranch Seasoning Mix, garlic powder, chili powder and mix gently but thoroughly with hands and set aside.
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6
Heat a large, non-stick skillet over medium-high and add 1 tablespoon oil.
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7
When hot, add the pepper and onion strips, balsamic vinegar, 2 tablespoons lemon juice and kosher salt.
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8
Reduce heat to low and cook for 20 minutes, stirring occasionally.
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9
Remove from heat.
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10
Preheat oven to 325 degrees F. Divide meat into 8 equal portions.
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11
Heat 1 tablespoon oil in the same non-stick skillet over medium and when hot, shape 4 patties into oblong shape and cook for 5 minutes on each side, until nicely browned, lowering heat if they brown too quickly.
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12
Remove to a baking sheet and repeat with remaining 4 patties, adding more oil if needed, and place in the oven for 8 minutes.
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13
Place pitas on a baking sheet in a single layer and when patties come out, put in oven for 2 minutes.
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14
Remove and cut in half.
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15
To assemble, fill each pita half with a patty and put equal amounts of the pepper & onion mix over the patties.
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16
Spoon some of the Hot-Blue sauce over the burgers.
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17
Put remaining sauce in a bowl and serve on the side with the celery and carrots.
