The latest trend in burgers is the Pita Burger. By flattening ground meat into a thin patty, we achieve a crispy exterior and a tender interior, cooked to perfection in minutes. Join us as we explore a Mediterranean-inspired spin on this exciting new burger trend.
600 g medium-fat beef or lamb mince
or a combination 50/50 lamb and beef mince
ground black pepper
coarse salt
garlic salt
oil, for frying
2 large pitas, toasted and sliced in half
250 ml Greek-style yoghurt
5 ml Food Lover’s Crushed Garlic
¼ English cucumber, grated and drained
1-2 brinjals, preferably the longer thinner type
Food Lover’s Signature Extra Virgin Olive Oil
Divide mince into 4 and lightly shape into balls, do not press at all.
Heat oil in a pan and allow to get really hot.
Place 2 balls at a time into pan and press firmly down with a sturdy large spatula or metal tray for about 10 seconds; the meat will spread out forming a larger thinner patty.
There will be a lot of sizzling due to the high heat.
Season.
Turn patty after about 60 seconds; the bottom should have formed a lovely brown crust.
Fry the other side for approx 2 minutes, seasoning this side as well, then lift the flattened burger patty out the pan.
The whole cooking process should take no more than 3 minutes.
Combine all ingredients.
Slice brinjal thinly, skin intact.
Heat a griddle pan; brush slices with oil and grill, turning so that the brinjal does not burn.
Remove when slices get slightly crisp and keep until needed.
In base of each pita pocket, place mixture of onion, tomato and lettuce or cabbage.
Add hummus if using, brinjal slices and a flattened Burger patty.
Top with a good dollop of yoghurt sauce.
To Serve:
Red onion, finely chopped
Fresh tomato, finely chopped
Lettuce or cabbage, finely shredded
Hummus (optional)
2 large pitas, toasted and sliced in half
