This dish makes for a perfect midweek dinner or scale up the quantities to feed a crowd for a weekend get together. Our popular Meat at Billy’s Lamb, Mint and Haloumi Burgers pair perfectly with the Jamworks Beetroot Relish. A tasty twist on a hamburger, this burger pita pocket is a favourite among the Meat at Billy’s team.
Lamb & Haloumi Burger Pita Pocket with Herbed Mayo & Jamworks Beetroot Relish
Serves: 4 people | Prep Time: 7-10 mins | Cook Time: 7-8 mins
4 Lamb, Mint & Haloumi burgers
2 pita pockets (that can be halved) or 4 pockets
1 tbsp olive oil
1/4 cup parsley leaves
1/4 cup dill leaves
1/4 cup basil leaves
Juice of half a lemon
1 cup Greek yoghurt
Salt & pepper
1 cup mixed baby spinach and lettuce leaves
1 large carrot finely julienned or grated
4 tbsp Jamworks Beetroot Relish
Preheat your BBQ grill to high.
Place your burger onto the hot barbecue, cooking for 2-3 mins on 1 side before flipping and cooking a further 2-3 mins. Set aside to rest.
Using a pastry brush, brush your pita pockets with oil and place onto the hot barbecue and cook on each side until you can lightly see the grill marks. Set aside.
To make the herbed yoghurt, place the parsley leaves, dill leaves, basil leaves and lemon juice into a small food processor and finely chop (you also can simply finely chop with a knife). Mix the chopped herbs with the yoghurt and season with salt and pepper.
To serve, cut the pita pockets in half and open up, spread with a little yoghurt and pack with baby spinach, lettuce leaves and carrot, add in the burger and top with extra herbed yoghurt and 1 tbsp of the beetroot relish. Repeat with remaining burgers.