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20 minutes
One pot wonder

Kefta Beef Burgers on Puffy Pita with Harissa Mayonnaise

Chopped Salad & Creamy Purple Slaw

Cooking time

20 minutes




910 /serving

Take a cue from the Middle East with your burgers tonight, by cooking up juicy beef patties that boast all the aromas of kefta and popping them into puffy pita pockets alongside two very fresh and crunchy salads. The first: a classic regional mix of small-diced tomato, cucumbers and chopped parsley; the second, a striking purple slaw that adds inimitable texture. How could this meal get any better? Why, with a touch of spicy harissa mayo.

We will send you:

  • 285g Ground beef
  • 100g Shredded red cabbage
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Scallion
  • 2 Cucumbers
  • 2 Tomatoes
  • 60ml Mayonnaise
  • 15ml Red wine vinegar
  • 15g Harissa
  • 2 Pita
  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Contains: Egg, Sesame Seeds, Sulphites, Wheat

You will need:

Large pan
Olive oil
Salt & pepper
Total Fat
53 g
Saturated Fat
11 g
1000 mg
Total Carb
62 g
11 g
41 g
11 g
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Mise en place
Preheat the oven to 450°F. Small-dice the cucumbers. Small-dice the tomatoes. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the parsley leaves and stems. In a small bowl, make the harissa mayonnaise by combining ½ the mayonnaise and up to ½ the harissa to taste (add ¼ tbsp for medium spicy; double for 4 portions). Season with S&P to taste.
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Prepare & cook the kefta patties
In a large bowl, combine the ground beef, garlic, ½ the white bottoms of the scallion and as much of the remaining harissa as you’d like (add ¼ tbsp for medium spicy; double for 4 portions). Season with the za’atar and S&P. Gently mix to combine and divide into 2 patties of equal size (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 minutes per side, until cooked through.
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Make the chopped salad
While the kefta patties cook, in a medium bowl, combine the cucumbers, tomatoes, ½ the parsley, ½ the red wine vinegar and a drizzle of olive oil; season with S&P to taste.
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Warm the pitas
Place the pita directly on the oven rack. Heat, 3 to 5 minutes, until warmed through. Transfer to a plate.
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Make the slaw
While the pita warms, in a large bowl, combine the remaining mayonnaise, remaining vinegar and as many of the remaining white bottoms of the scallion as you’d like; season with S&P to taste. Add the cabbage and remaining parsley. Toss to combine thoroughly.
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Assemble & serve
Cut off the top ¼ of each pita to open the pita’s pocket and reserve for a snack or another recipe. Fill each pita with a cooked patty, a spoonful of harissa-mayonnaise, a spoonful of chopped salad and a spoonful of slaw. Garnish the remaining salads with as many of the green tops of the scallion as you’d like. Divide the assembled burgers and remaining salads between your plates. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.