Makes 8 mini burgers
Serves 3
These little burgers served in mini pita bread pocket are delicious and easy to make. They are also very good cold in a lunch box. You can top the burgers with the usual tomato, onion and shredded lettuce, or you can try this tasty mixture of grated cucumber and yoghurt, called Raita.
Recipe Category

You will need

measuring spoons and cup
medium mixing bowl
small knife
dinner plate
pastry brush
cast iron griddle pan or frying pan
2 side plates
1 small bowl

250 g lean beef mince
2 T (30 ml) Ina Paarman’s Roast Onion Soup & Gravy Powder
¼ cup (60 ml) cold water
canola oil

⅓ English cucumber, grated
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) thick plain yoghurt

8 x 8 cm Pita breads
Ina Paarman’s Sweet Chilli Chutney or Ina Paarman’s Peach Apricot Chutney
baby tomatoes


Mix all the ingredients together lightly with a small knife. Leave to rest for 10 minutes. Shape heaped tablespoons into 8 balls and then flatten these to form patties. Oil the patties lightly on both sides and cook them on a very hot cast iron griddle pan or frying pan until clearly marked on both sides and cooked through.

Cucumber and yogurt raita

Season the grated cucumber with the Green Onion Seasoning and then squeeze it between two side plates, one on top of the other, to get rid of excess juice. Mix cucumber with yoghurt.

How to assemble

Cut the pita breads open to form pockets. Arrange on a plate and microwave for 20 seconds just to warm them a little.
Spread the insides of the pockets with Sweet Chilli or Peach Apricot Chutney.
Place a cooked hamburger pattie into each pocket.
Put 1 T (15 ml) of the cucumber raita on top of the pattie. Add a baby tomato, halved, and some lettuce. Enjoy!