Beef Souva
GF DF* RSF
Serves: 4
Ingredients:
4 x PEPPERCORN Lean Beef Burgers
24 truss cherry tomatoes
1 red onion, finely sliced
Lemon cheeks, to serve
1/4 cup freshly chopped flat-leaf parsley
Tzatziki
1 Lebanese cucumber, grated
180 g (¾ cup) unsweetened Greek yogurt
1 tbsp extra virgin olive oil
1 tbsp finely chopped mint leaves
1 tsp finely chopped dill fronds
1 garlic clove, finely grated
Finely grated zest and juice of 1 lemon
Sea salt
Luke’s Famous Flat Breads
100 g (1 cup) almond flour
125 g (1 cup) arrowroot or tapioca flour
125 ml (½ cup) coconut milk
½ tsp sea salt
3-4 tbsp extra virgin olive oil, for frying
Method:
To make the tzatziki, place all the ingredients in a bowl, season generously with salt and pepper and mix well. Place in the fridge until ready to serve.
Now get onto making the flatbreads. Place the almond flour, arrowroot or tapioca flour, coconut milk, salt and 125 ml (½ cup) of water in a bowl and mix well to form a smooth, thin batter. (The more watery the batter, the thinner and crispier the flatbreads will be, so add a splash or two more if you like.)
Add olive oil to a small non-stick frying pan over medium heat. Ladle one-quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2–3 minutes, then carefully turn over with a spatula and cook for a further 2 minutes, or until golden and cooked through.
Lift the flatbread from the pan and set aside, wrapped in a clean tea towel to keep warm. Repeat with the remaining mixture, greasing the pan with a little more olive oil in between flatbreads to make sure they don’t stick to the pan. Wrap in a clean tea towel to keep warm prior to serving.
Preheat a large fry pan or grill pan to medium–hot and brush it with a little oil. Add the burger patties and cook for about 4-5 minutes on each side, or until they are golden brown and caramelised. Remove from the heat and set aside to rest before serving.
Using the same pan with all the lovely juices, add the truss tomatoes to the pan and cook, turning gently until they begin to soften and blister on all sides.
To serve, slice each burger in half and place on top of the flatbreads. Top these with the tomatoes, red onion, and tzatziki, sprinkle over some chopped parsley, squeeze over some lemon juice, drizzle with a little olive oil and serve immediately with extra lemon cheeks aside.
