Ingredients:

• 2 tablespoons burghul
• 300g lean minced beef
• 1/2 onion, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon tomato sauce
• 6 wholemeal pita bread pockets
• 6 butter lettuce leaves
• 1/2 cup grated cheddar cheese
• 1/2 x 250g punnet cherry tomatoes, halved

Methods:

1. Place burghul in a small bowl; cover with cold water. Stand for 10 minutes; drain burghul. Rinse under cold water; drain well. Squeeze out excess moisture.
2. Place burghul in a medium bowl; add minced beef, onion and sauces. Using hands, mix well. Shape mixture into 12 patties; place onto an oven tray. Cover; refrigerate for 20 minutes.
3. Cook patties, in batches, in a heated, oiled non-stick pan until browned on both sides and cooked through.
4. Split open pita pocket breads; sandwich with patties, lettuce leaves, cheese and tomatoes.