You will need
measuring spoons and cup
medium mixing bowl
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
⅓ English cucumber, grated
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
¼ cup (60 ml) thick plain yoghurt
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!