Beef Pita Pockets Recipe

Instructions

1. Begin by preparing the cucumber-tomato vegetable mix.
2. Slice cucumbers into half-moons by slicing cuc lengthwise and scooping all seeds out with a spoon. Discard seeds. Slice into even half-moons and transfer to a bowl. You can use a mandolin to make this process faster if you have one. Mix Trifecta cherry tomatoes with the cucumbers in the same bowl. Season with a splash of olive oil, lime juice, a pinch of dry oregano, salt, and pepper. Mix and taste for seasoning. Keep aside until needed, and if there is any extra, store in an air-tight container.
3. If using, shred thinly romaine by cutting widthwise and transferring to a bowl until needed.
4. Prepare the Tzatziki sauce if making from scratch by mixing all ingredients in a bowl and adjust seasoning as needed. If using store bought, get ready for plating.
5. Microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.
6. Halve pita bread vertically and create half-moon pockets.
7. On each half-pocket: If using romaine, add a small bed at the bottom, followed by 1 tablespoon of Tzatziki, followed by ¼ cup of cucumber-tomato salad and 2 ounces of ground beef. Finish by adding the remaining 1 tablespoon of Tzatziki sauce to each half pita bread.