Ingredients
For the burgers
½ onion, finely chopped
1 garlic clove, crushed
150g/5½oz minced beef
2 tbsp chopped fresh parsley
1 tbsp double cream
salt and freshly ground black pepper
2 tbsp olive oil
For the salad
¼ iceberg lettuce, shredded
¼ red pepper, seeds removed, finely sliced
¼ yellow pepper, seeds removed, finely sliced
¼ onion, finely sliced
2 tbsp chopped fresh parsley
½ lemon, zest and juice
3 tbsp olive oil
salt and freshly ground black pepper
To serve
4 mini pitta breads, split horizontally
2 tbsp olive oil
2 free-range eggs, fried
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the burgers, mix all of the burger ingredients except the oil together in a bowl. With damp hands, shape the mixture into four small balls and flatten into patties.
3. Heat the olive oil in a pan and fry the patties for 4-5 minutes on each side, or until golden-brown and cooked through.
4. For the salad, mix together all of the salad ingredients together in a bowl.
5. To serve, drizzle the pitta halves with the oil and bake for 2-3 minutes in the oven, or until golden-brown and crisp. Serve the burgers sandwiched in between two pieces of pitta bread, with the salad piled in the centre of the serving plate. Top both plates with a fried egg.
