PREP TIME: 20 MINUTES | COOK TIME: 10 MINUTES
Recipe courtesy of Reluctant Entertainer

Pita Burger Board with Pickled Beets

Burger Ingredients

2 lbs. ground beef or lamb (or a mixture of both)
1 1/2 Tbsp fresh rosemary, minced
1 Tbsp ground cumin
2 tsp sweet paprika
1 tsp pepper
2 tsp kosher salt
Zest of 1 orange
1/3 c chopped parsley
1 egg, beaten
Ghee for cooking, alternatively use a neutral oil like canola, avocado, or grapeseed

1/3 c fresh dill, finely chopped
1/2 c goat cheese, softened
1/4 c full fat Greek yogurt
3 Tbsp Aunt Nellie’s pickled beet liquid
10-12 cloves roasted garlic, mashed with a fork (buy pre-roasted in the grocery store or deli)
2 tsp lemon zest
1 Tbsp lemon juice
3/4 tsp fresh ground pepper
Salt to taste

1/3 c orange or tangerine marmalade or jam
1 jar Aunt Nellie’s Pickled Beets, drained (reserve 3 tablespoons liquid for Sweet Dill & Goat Cheese Spread)
6 whole grain pita pockets
1 serving roasted cauliflower*
1 serving roasted carrots**
1 serving tabbouleh or other fresh salad
1/2 c sun dried tomato hummus
Parsley, ground sumac (optional)

NOTES:

Roasted garlic cloves can be purchased from the Deli and cheese section in
large grocery stores like Fred Meyer, Whole Foods, etc.
Ground sumac can be found in many grocery stores and can be ordered online!
It is a beautiful reddish/ pink spice with a sour and delicious, tangy flavor.

Mix together the rosemary, cumin, sweet paprika, salt, and pepper in a small bowl.
Spread the beef or lamb onto a large shallow bowl or platter. Season with the spice blend, orange zest, and parsley. Mix until just combined. Combine into a mound and make a well in the center. Pour in the egg 1/3 at a time while mixing with your hands.
Divide your meat into six, even balls and shape into half-moons (or shape into the size of whatever bread/ bun you’re using).
Heat a large skillet with 1 Tbsp of ghee over medium-high heat. Once hot, add three patties, and sear for 1-2 minutes. Reduce heat slightly and continue to cook for about 2 more minutes. Flip the burger and repeat, until patties have reached your desired doneness (3-4 minutes per side for medium rare, 5+ for well done). Place on a paper towel lined plate to absorb excess oils.
Arrange your patties in a shallow bowl, line your bread along the outside of the board, place down your bowls of marmalade, hummus, tabbouleh, pink goat cheese dill spread, and the pickled beet slices. Fill in the extra space with roasted cauliflower and carrots, and garnish with pomegranate seeds, sumac, and parsley.

In a small bowl, combine all the ingredients and mix until smooth. Serve on lamb burgers or use as a dip for pita bread and vegetables!