Beef Burger Pitas

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Not just your average burger - this version is created with a simple mince patty, topped with a refreshing mix of mint, yoghurt and a crumble of blue cheese for added flavour. To finish off, serve in a warmed or toasted pita bread and dive in. Trust us, this recipe is easy, quick and big on flavour.

Prep: 20 mins

Cook: 16 mins

Serves 4

Good source of iron

Ingredients

Beef

500g Quality Mark beef mince
½ cup fresh white breadcrumbs soaked in 3 tablespoons milk
4 spring onions, trimmed and finely chopped
2 cloves garlic, crushed
1 egg, lightly beaten
2 tablespoons Worcestershire sauce
3 tablespoons finely chopped parsley
pinch dried red chilli flakes

To serve

1 cup natural unsweetened yoghurt
2 tablespoons shredded mint leaves
4 pita breads
8 handfuls small salad leaves or shredded iceberg lettuce
100g blue cheese, crumbled

Method

Beef

Place all the ingredients in a large bowl and mix well. Season well and shape into 4 large patties. Heat a dash of oil in a large frying pan over a medium heat (or heat a barbecue plate until hot) and place the patties on. Cook for 16-18 minutes, turning and cooking the sides as well until they are cooked through.

To serve

Mix together the yoghurt and mint. Soften pitas as per packet instructions or toast. Place salad leaves moistened with a little yoghurt and mint dressing into the pita, follow with the beef patty and a scattering of blue cheese. Serve with remaining yoghurt and mint dressing in a small bowl.

Suitable Cuts
Nutrition
Tips & Tricks

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 449g

Energy kJ (kcal)	2146 (512)
Protein (g)	44.0
Fat (g)	20.3
Saturated (g)	10.9
Carbohydrate (g)	37.2
Sugars (g)	7.2
Sodium (mg)	700
Iron (mg)	6.5
Zinc (mg)	7.0
Vitamin B12 (ug)	4.0
Vitamin D (ug)	0.24
Selenium (ug)	12.0

This dish contributes to the majority of a woman's daily zinc requirements.

Fry off a little of the meat mixture before shaping to check seasoning is to your liking.
To shorten the cooking time, flatten patties out and make a small well in the middle of each (this also prevents the meat from forming a dome as it cooks) so they are not too dense.
Use clean wet hands to shape the meat patties.
Replace yoghurt and mint dressing with a vinaigrette. In a small jar, place 1 tablespoon lemon juice, 1 tablespoon Dijon mustard and 4 tablespoons olive oil. Season and add a little sugar to sweeten. Shake well before using.
Use your choice of salad greens which could include finely shredded spinach or baby spinach leaves. Shredded cos lettuce adds a great crunch.