Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

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Have your meat and veggies cook together in this easy sheet-pan dinner. For an added kick of flavour be sure to drizzle on some sriracha mayo before eating!

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Yields4 Servings
Prep Time15 minsCook Time18 minsTotal Time33 mins
 1 small red onion, sliced
 1 orange or yellow pepper, sliced
 1 zucchini, sliced
 1 tsp (5 mL) salt, divided
 1/4 tsp (1 mL) pepper
 2 tbsp (30 mL) canola oil, divided
 1 lb (500 g) Lean Ground Beef
 1/3 cup (75 mL) grated or finely diced onion
 3 cloves garlic, minced
 2 tbsp (30 mL) chopped fresh parsley
 2 tbsp (30 mL) chopped fresh basil
 2 tsp (10 mL) chili powder
 1/2 tsp (2 mL) grated lime zest
 1/2 cup (125 mL) hummus
 2 pocket style pita breads, cut in half
Sriracha Mayo
 1/2 cup (125 mL) light mayonnaise
 1 tbsp (15 mL) sriracha
1

Sriracha Mayo: In a bowl, whisk together mayonnaise and sriracha. Cover and refrigerate until ready to use.

On a foil or parchment paper lined baking sheet, toss onion, pepper, zucchini, 1/2 tsp (2 mL) of the salt and pepper with 1 tbsp (15 mL) of the oil.

In a large bowl, using your hands mix together beef, onion, garlic, parsley, basil, chili powder, lime zest and remaining salt until well combined. Divide and shape into 8 patties about 3 inches (7.5 cm) in diameter. Use your thumb press centres slightly. Place patties on top of the vegetables and brush with remaining oil.

Roast in preheated 425˚F (220˚C) oven for about 18 minutes or until vegetables are tender crisp. To finish, place under a pre-heated broiler for 3 to 5 minutes just until beef and vegetables are sizzling and crisped up, and each pattie is cooked to 160˚F (71˚C), when tested with a digital instant read thermometer inserted sideways.

Open pita breads and spread with hummus. Tuck 2 patties and vegetables into each pita and drizzle with Sriracha Mayo to serve.

Ingredients

 1 small red onion, sliced
 1 orange or yellow pepper, sliced
 1 zucchini, sliced
 1 tsp (5 mL) salt, divided
 1/4 tsp (1 mL) pepper
 2 tbsp (30 mL) canola oil, divided
 1 lb (500 g) Lean Ground Beef
 1/3 cup (75 mL) grated or finely diced onion
 3 cloves garlic, minced
 2 tbsp (30 mL) chopped fresh parsley
 2 tbsp (30 mL) chopped fresh basil
 2 tsp (10 mL) chili powder
 1/2 tsp (2 mL) grated lime zest
 1/2 cup (125 mL) hummus
 2 pocket style pita breads, cut in half
Sriracha Mayo
 1/2 cup (125 mL) light mayonnaise
 1 tbsp (15 mL) sriracha

Directions

1

Sriracha Mayo: In a bowl, whisk together mayonnaise and sriracha. Cover and refrigerate until ready to use.

On a foil or parchment paper lined baking sheet, toss onion, pepper, zucchini, 1/2 tsp (2 mL) of the salt and pepper with 1 tbsp (15 mL) of the oil.

In a large bowl, using your hands mix together beef, onion, garlic, parsley, basil, chili powder, lime zest and remaining salt until well combined. Divide and shape into 8 patties about 3 inches (7.5 cm) in diameter. Use your thumb press centres slightly. Place patties on top of the vegetables and brush with remaining oil.

Roast in preheated 425˚F (220˚C) oven for about 18 minutes or until vegetables are tender crisp. To finish, place under a pre-heated broiler for 3 to 5 minutes just until beef and vegetables are sizzling and crisped up, and each pattie is cooked to 160˚F (71˚C), when tested with a digital instant read thermometer inserted sideways.

Open pita breads and spread with hummus. Tuck 2 patties and vegetables into each pita and drizzle with Sriracha Mayo to serve.

Herb Beef Patties and Veggie Sheet Pan Dinner Pitas
IngredientsDirections