Mini Pita Burgers

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.



  • measuring spoons and cup
  • medium mixing bowl
  • small knife
  • tablespoon
  • dinner plate
  • pastry brush
  • cast iron griddle pan or frying pan
  • spatula
  • fork
  • grater
  • 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

Cucumber and yogurt raita

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

To assemble


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!

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