Mediterranean meatball open burger with pumpkin, spinach and feta
Who said burgers weren’t healthy? If you’re feeling famished, I can guarantee my Mediterranean meatball open burger – made with the freshest ingredients – will hit the spot.
I made this for lunch on Sunday from some of the produce I’d stocked up on at my local farmers market on Saturday. I love that weekends afford me the time to make lunch the main meal of my day This deluxe burger would also make a great mid-week meal because it’s easy to make, tastes great and feels like a treat!
250gm beef mince
1/4 clove garlic
1 teaspoons of dried marjoram
1 teaspoons of cumin
1/2 teaspoon turmeric
1/2 tomato, finely diced
2 tablespoons of olive oil, for pan-frying
Turkish bread or pide, halved and oven-baked at 175 degree Celsius (fan-forced) for about 10 minutes
1 cup of pumpkin purée
2 small handfuls of baby spinach
1/2 cup cooked and grated beetroot (or tinned slices)
50gm feta cheese, crumbled
1/2 onion, sliced
1 teaspoon butter
2 dessert spoons of greek yogurt
2 mint leaves, finely chopped
1/2 desert spoon of fresh lemon juice
Combine all ingredients in a large bowl.
Roll into balls about half the size of golf balls.
Heat olive oil in frypan over medium heat. Add meatballs to pan and cook, turning once or twice until browned all over.
Combine all ingredients in small cup and set aside.
Caramelise onion by cooking in 1 teaspoon of butter in frypan over low heat until soft and browned.
Top two halves of the Turkish bread with pumpkin puree, baby spinach, feta, and three meatballs.
Top with desired amount of onion and sauce.
Serve with other halves of Turkish bread on the sides.