Equipment
- 1 Small bowl
- 1 Frypan
- 1 Large bowl
Ingredients
Beetroot
- 1 tbsp / 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 beetroot
Beef
- 1 tbsp / 15 ml olive oil
- 600 g beef mince
- 1 cube beef stock
- ¼ cup / 70 g tomato sauce
- ½ cup / 50 g cheese grated
Salad
- 1 capsicum
- 1 cucumber
- 1 carrot
- 1 lettuce
- 1 tbsp / 15 ml apple cider vinegar
Pitas
- 8 pitas or gluten-free pitas
To serve
- 30 g gherkins
- ¼ cup / 70 g burger sauce
Instructions
Pickled beetroot
- Combine 1 tbsp apple cider vinegar and 1 tsp honey in a small bowl with a pinch of salt. Peel and julienne 1 beetroot and toss with the vinegar and honey mixture. Set aside to marinate, tossing regularly.
Cook beef
- Heat 1 tbsp olive oil in a frypan on medium-high heat. Add 600 g beef mince, crumble in 1 cube beef stock and a pinch of salt and cook for 6-8 minutes until browned, breaking up the lumps with a spoon. Add ¼ cup tomato sauce and cook for 1-2 minutes. Season to taste with salt and pepper. Grate over ½ cup cheese and cook for 2 minutes, until melted.
Make salad
- Adding to a large bowl as you go - thinly slice 1 capsicum and 1 cucumber. Julienne the 1 carrot and thinly slice 1 lettuce. Toss together with 1 tbsp apple cider vinegar. Season to taste with salt and pepper.
Cook pitas
- Slice 8 pitas in half and microwave in batches if needed, for 1 minute, or until warmed through.
To serve
- Fill the pitas with beef and cheese, gherkins, pickled beetroot and burger sauce. Serve with the salad and any remaining pickled beetroot on the side.
Nutrition
Calories: 705kcal | Carbohydrates: 63g | Protein: 44g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 932mg | Potassium: 1163mg | Fiber: 9g | Sugar: 13g | Calcium: 167mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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