Mini Hamburger Logs

In keeping with the Mediterranean theme, meat to make hamburger patties were turned into mini hamburger logs to serve with Lebanese pitas. Just like skewered meats or kebabs, their cylindrical shape suits a wrap better, and I plan to fold the pita into one rather than slitting the pita open and stuffing it. Besides, Lebanese pitas are too thin for that.

I love combining different ground meats when making hamburgers or meat patties. Their flavours complement each other and you get delicious results. As the base, toss equal portions of ground pork and beef (about 1/2 lb. each) into a large bowl. Break in an egg. Season with salt and ground black pepper and mix thoroughly. To liven it up, I added 1/2 small onion, finely chopped, 1 garlic clove, finely chopped, 1 Tbsp. Dijon mustard and 2 tsp. Worcestershire sauce. I had a handful of spinach left and I chopped that up and mixed that in too. Don't forget to add breadcrumbs to bind it altogether, about 3/4 cup. Let sit for at least 15 minutes to firm up.

Shape the meat into mini logs about 2-inches long. Grill on a hot grill pan or regular pan until brown on both sides, turning once and until cooked through.

 

On the pita wrap, I placed three meat logs anchored on a bed of romaine lettuce leaves, layered tomato slices, cucumber rounds, sliced onions and a pickle then topped with garlic mayonnaise, made by chopping 1 clove garlic mixed into 1/3 cup mayonnaise and a nice squirt of hot sauce before wrapping it up. Simply delicious!