Hot Honey Burger Pitas with Beetroot Spread
with Greek-style cheese, yogurt sauce & cucumber salad
Pita bread originates from the Middle East, and has been baked for thousands of years. When baked, it puffs up, creating a unique airtight pouch perfect for filling with delicious ingredients and flavours!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Garlic
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Beetroot
½ piece
Cucumber
½ piece
Lemon
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ piece
Onion
2 piece
Pita bread
(Contains: Tarwe)
¼ pack
Red kidney beans
1 piece
Beef-pork burger
(Contains: Tarwe, Ei May be present: Selderij, Soja, Mosterd)
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 the beetroot into and dice it into 1cm chunks. Boil for 15 - 20 minutes or until done, then drain and set aside. Slice the cucumber and set aside two slices per person to use later as garnish. Transfer the rest of the cucumber to a bowl. Add a pinch of salt and mix well, then set aside for 5 minutes.
Cut the onion into eighths and peel the garlic. Drain and rinse the kidney beans. Transfer the garlic, onion and kidney beans to a parchment-lined baking sheet. Drizzle lightly with olive oil, then bake in the oven for 4 minutes. Add the pitas to the baking sheet and return to the oven for 6 - 8 minutes. Meanwhile, finely chop the fresh herbs.
Drain the cucumber, then add the extra virgin olive oil, the white wine vinegar and a third of the herbs. Season to taste with salt and pepper. Juice half of the lemon and cut the rest into wedges. In a small bowl, combine the yogurt with another third of the herbs and (per person) 1 tsp lemon juice. Season to taste 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, then flip and lower the heat. Fry for another 3 minutes, or until done. In a small bowl, combine the honey with the sambal. When the burger is done, drizzle with the spicy honey.
Transfer half the beetroot to a blender or tall container. Add the kidney beans, the onion, the garlic, the balsamic vinegar and (per person) 1 tsp lemon juice. Season with salt and pepper, then process until smooth. Add a splash of water as necessary if it seems too thick.
Cut open the pitas and halve the burger. Fill the pitas with the beetroot spread, the reserved cucumber and the burger. Crumble over the cheese and garnish with the rest of the herbs. Top the cucumber salad with the rest of the beetroot. Serve the lemon wedges and the yogurt sauce alongside.
