Ingredients
- 500 g lean beef mince
- 200 g sausage mince
- 1 egg
- 2 teaspoons finely chopped fresh oregano or ½ teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons dried breadcrumbs
- 30 g butter
- 1 onion, finely sliced
- 10 cherry tomatoes, halved
- 10 stuffed green olives, sliced
- ½ cup tomato sauce
- 2–3 teaspoons horseradish
- 1 teaspoon worcestershire sauce
- 1 tablespoon French or German mustard
- 4 slices lavash bread
Method
1. Combine beef and sausage mince, egg, oregano, salt, pepper and breadcrumbs in large bowl. Mix with hands until well combined. Divide mixture into 4. Roll each portion into a long sausage shape. Cover and set aside.
2. Heat butter in medium pan. Add onion, cook over medium heat until onion is golden and soft. Add tomatoes, olives, tomato sauce, horseradish, worcestershire sauce and mustard. Cook, stirring, for 2 minutes. Bring to boil, reduce heat; simmer uncovered 5–10 minutes or until liquid reduces and sauce thickens. Remove pan from heat.
3. Heat a small amount of oil in large frying pan. Cook burgers 6–8 minutes over medium heat, turning regularly to ensure even cooking and browning. Remove from heat. Drain on paper towels.
4. Place burgers on lavash bread diagonally across one corner. Spoon tomato and olive mixture over burger. Fold three nearest ends over mixture and roll up into a parcel. Fold firmly to stop the filling from falling out.
