Removing the onion juice keeps the meat mix from getting too wet, so it stuffs easier and stays together. | Mixing until tacky helps it bind and stick to the pita instead of crumbling. | Don’t overstuff to the point it can’t close—aim for an even layer that reaches the edges. | Press lightly with a spatula to get full contact with the pan for better browning. | If you want a safer endpoint for ground beef, many people cook to 160°F. If you’re pulling at 150°F, it will continue to rise slightly as it rests—use your judgment and a thermometer. | Let the stuffed pitas rest 10–15 min in the fridge before cooking. Helps the meat “set” and stick to the pita so it doesn’t slide out. | Oil the OUTSIDE of the pita lightly (brush or rub) before searing. You’ll get that shatter-crisp crust and even browning.