Surf 'n' turf pita burgers

Surf 'n' turf pita burgers

Total: 50 min. | Active: 40 min.
Nutritional value / people: 442 kcal
, Fat: 16 g
, Carbohydrate: 44 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g monkfish fillets, finely chopped
200 g minced meat (beef)
40 g panko breadcrumbs
½ red onion, finely chopped
½ tsp ground cumin
1 tsp salt
a little pepper


100 g plain yoghurt
½ bunch basil, finely chopped
½ bunch peppermint, finely chopped
½ lemon, the whole juice
¼ tsp salt
a little pepper


4 pita breads
1 baby lettuce, leaves removed
1 avocado, cut into wedges
½ red onion, thinly sliced
35 g onion sprouts
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How it's done

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Mix the fish with all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 4 burgers, flatten a little. Grill the burgers over/on a high heat (approx. 220 °C for approx. 5 mins. on each side.


Combine the yoghurt with all the other ingredients up to and including the pepper, refrigerate.


Grill the pitas over/on a medium heat (approx. 200 °C for approx. 2 mins. on each side. Open the pitas, fill with the dressing, burgers, lettuce, avocado, onion and onion sprouts.

Good to know
Tip: For the veggie option, replace the burgers with falafels.


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