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Greek Fusion Pitas

Sometimes the best things come out of the a disaster. These Low Carb Greek Fusion Pitas didn't turn out the way they were expected, but the end result is so delicious, why change it?
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Main Course
Cuisine Greek
Servings 4 servings of 2 pitas per person

Equipment

  • Measuring spoons
  • 1 knife
  • 1 measuring cup
  • 1 Small bowl
  • 2 large mixing bowls
  • 1 Large spoon
  • 1 indoor grill pan Do not use an outdoor grill for these.
  • tongs

Ingredients
  

  • 2 tsp. lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. sesame oil
  • 1 tsp. Sriracha
  • 2 cups shredded cabbage
  • 2 tsp. sesame seeds
  • 3 Tbsp. A1 steak sauce
  • 2 Tbsp. honey
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. Worcestershire
  • 2 Tbsp. Sriracha
  • 2 Tbsp. soy sauce
  • 1/4 tsp. each salt and pepper
  • 1 onion, grated
  • 1-1/2 lb. ground beef
  • 1 red or green bell pepper, sliced
  • 1/2 cup cucumber, thinly sliced
  • 1 package goat cheese
  • 4 pita bread, cut in half

Instructions
 

  • In a small bowl, combine mustard, sesame oil, 1 tsp. Sriracha, and lemon juice.
  • In a large bowl, combine the cabbage and sesame seeds.
  • Pour the dressing over the cabbage mixture and toss. Set aside.
  • In another large mixing bowl, mix the A1 sauce, honey, vinegar, Worcestershire sauce, 2 tsp. Sriracha, soy sauce salt and pepper. Give that a mix.
  • Add the onions and ground beef. Mix until well combined.
  • Shape into patties and grill for 5-7 minutes per side.
  • The patties will not hold together, but that is intentional. Allow them to crumble apart on their own or chop them into chunks with a metal spatula.
  • Scoop the crumbled patty into a warmed pita,
  • Add some cucumber, red pepper and cheese. Top with the cabbage mixture.