Pita Angus Beef Burgers
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!
Serves 4 Prep Time 30 minutes Cook time 1 hour
For the burger
4x Angus beef burgers ( we love Hellers)
4 Cheese slices ( we love Mainland)
4x 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 tomato ketchup ( we love Chantal Organics)
1 teaspoon sriracha
For the potatoes
1 bag potatoes – sliced into chips ( we love Wilcox)
2 tbsp beef marrow ( we love Hansells)
A handful of thyme – finely chopped ( we love Superb Herb)
Preheat the oven to 200C and line a baking tray with baking paper.
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.
In a small bowl, dress the red onion in red wine vinegar and a pinch of salt – pop in the fridge to cool.
In a separate small bowl, combine all of the burger sauce ingredients – stir to combine and pop in the fridge to keep cool.
Slice your pita breads in half but keep them together and warm in the oven.