Name: Lamb and beetroot pita burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 egg, lightly beaten; 2 teaspoon dried oregano; 1/4 teaspoon ground allspice; 1/4 teaspoon chilli flakes; 2 clove garlic, crushed; 200 gram raw beetroot, peeled, finely grated; 1/3 cup natural yoghurt; 1 tablespoon vegetable oil; 4 small pita bread pockets; 1/2 iceberg lettuce; 1 lebanese cucumber, chopped

Lamb and beetroot pita burger

Swap your regular Friday night beef burger for these Greek-inspired lamb patties, topped with beetroot yoghurt and served with pita bread.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

500 gram lamb mince

1 egg, lightly beaten

2 teaspoon dried oregano

1/4 teaspoon ground allspice

1/4 teaspoon chilli flakes

2 clove garlic, crushed

200 gram raw beetroot, peeled, finely grated

1/3 cup natural yoghurt

1 tablespoon vegetable oil

4 small pita bread pockets

1/2 iceberg lettuce

1 lebanese cucumber, chopped

Method

1.In a bowl combine mince, egg, oregano, spices and half the garlic. Mix well and season. Shape mixture into 4 equal-sized, flattened patties. Cover and chill until required.

2.Squeeze excess moisture from grated beetroot. In a small bowl. combine beetroot, yoghurt and remaining garlic. Season to taste.

3.Heat oil in a large frying pan on medium. Fry patties 4-5 minutes each side, or until cooked through. Drain on paper towel.

4.Cut a slit in side of each pita pocket. Fill with lettuce leaves. cucumber and lamb patty. Top with a generous dollop of beetroot mixture to serve.

Make sure you flatten these patties well, as they will shrink during cooking. To make mini kofta-style patties, shape the mince mixture into logs and secure on soaked wooden skewers. Barbecue patties and serve with beetroot mixture for dipping.
Note

Women's Weekly Food