Pita Angus Beef Burgers
by Fresh Factory
This is an indulgent Friday night FEAST! The burger sauce featuring iceberg lettuce is a revelation and using pita bread instead of a standard burger bun means there is more filling than bread so you can go back for seconds - guilt free!
Ingredients
For the burger
- 4 Angus beef burgers (we love Hellers)
- 4 cheese slices (we love Mainland)
- 4 pita breads (we love Giannis)
- A handful of cornichons - thinly sliced
- 2 tomatoes - thinly sliced (we love Beekist)
- 1 red onion - finely sliced
- 2 tbsp red wine vinegar
For the burger sauce
- ¼ of an iceberg lettuce - shredded finely
- 2 heaped tablespoons free-range mayo
- 1 heaped tablespoon Chantal Organics tomato sauce
- 1 teaspoon sriracha
For the potatoes
- 2 tbsp beef marrow (we love Hansells)
- 1 bag potatoes, sliced into chips
- a handful of thyme - finely chopped
- Chantal Organics fine sea salt
Method
1. Preheat the oven to 200C and line a baking tray with baking paper.
2. In a bowl coat the potatoes with beef marrow, thyme and sea salt. Spread evenly onto baking tray and bake for roughly 45 minutes until golden and crispy.
3. In a small bowl, dress the red onion in red wine vinegar and a pinch of salt - pop in the fridge to cool.
4. In a separate small bowl, combine all of the burger sauce ingredients - stir to combine and pop in the fridge to keep cool.
5. Slice your pita breads in half but keep them together and warm in the oven.
6. In a heavy based fry pan over a hot heat, fry off the burgers - roughly 5 minutes on each side or until almost medium rare. Place a slice of cheese on top of each patty and place a lid over for 2 minutes until cheese has melted. Take off the heat and rest.
7. To build each burger, add a quarter of the burger sauce to the pita bread base, then lay down your sliced tomatoes, top with a cheesy burger, a quarter of the onions and gherkins and some greenery, Rub the pita top with a teaspoon burger sauce, then gently press together. Devour immediately!
