Hot honey burger in pita
with home-made beetroot spread, white cheese and cucumber salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Garlic
25 g
Greek-style cheese
(Contains Milk)
½ piece
Beetroot
½ piece
[Persian] cucumber
½ piece
Lemon
25 g
Organic full-fat yogurt
(Contains Milk)
½ piece
Onion
2 piece
Pita bread
(Contains Wheat)
¼ pack
Red kidney beans
1 piece
Beef-pork burger
(Contains Egg, Wheat May be present Celery, Soy, Mustard)
5 g
Dill, mint & flat leaf parsley
Not included in your delivery
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Olive oil
½ teaspoon
Extra virgin olive oil
1 tablespoon
White wine vinegar
½ teaspoon
Balsamic vinegar
½ tablespoon
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan. Wash and dice the beetroot into 1cm chunks, then boil for 15 - 20 minutes or until done. Drain and set aside.
- Cut the onion into 8 pieces and peel the garlic. Drain and rinse the kidney beans. Transfer to a parchment-lined baking sheet, add a light drizzle of olive oil, and bake in the oven for 10 - 12 minutes.
- Add the pita bread to the oven for the last 6 - 8 minutes of baking time.
Did you know ... beetroot is very high in fibre - 200g provides a fifth of the RDA. It's also rich in potassium, which helps maintain a healthy blood pressure.
- Meanwhile, finely chop the herbs. Juice half of the lemon and cut the other half into wedges. Slice the cucumber into thin rounds. Set asice 2 rounds per person.
- Transfer the cucumber to a bowl, add a pinch of salt and mix well. Let sit for 5 minutes.
- Drain the excess of water that comes out of the cucumber. Add to the bowl the extra virgin olive oil, the white wine vinegar, 1/3 of the herbs, salt and pepper to taste.
- In a small bowl add yoghurt, 1 tsp per person of the lemon juice and 1/3 of the herbs. Mix well to combine. Season with salt and pepper.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 3 minutes on one side then lower the heat, flip the burger and fry for another 3 minutes, or until done.
- In a small bowl, mix the honey and the sambal*. When the burger is done drizzle the spicy honey over the burger.
- Transfer half the beetroot to a container or blender, keeping the other half for later. Add the red kidney beans, onion and garlic, 1 tsp of lemon juice per person, balsamic vinegar and season with salt and pepper to taste. Purée with an immersion blender. Add a splash of water, if needed, until the texture is smooth.
*Take care, this ingredient is spicy. Use as preferred.
- Slice the pita open. Cut the burger in half. Spread first the beetroot spread on both sides. Add one half burger on each pita. Add the cucumber rounds. Crumble the white cheese on top. Garnish with the remaining herbs.
- Add the cucumber salad on the side and top with the left beetroot cubes. Serve the lemon wedge and yogurt sauce on the side.