Big Mac-Inspired Crispy Pita
This is a high-protein twist on the classic Big Mac, made by pressing seasoned beef mince between pita rounds in a sandwich press until golden and crispy. It's perfect for a quick weeknight dinner or post-training meal.
Serves
3
Prep time
10 minutes
Cooking time
15 minutes
If you like this recipe, you should try my Crispy Lamb Pita with Tahini Yoghurt Sauce
Helpful Tips
Storage
Best eaten fresh off the sandwich press. Store Big Mac sauce separately in an airtight container in the fridge for up to 5 days.
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Substitutions
- Beef mince: Swap for turkey, or chicken mince
- Cheese: Cheddar, mozzarella, or provolone all work
- Mayonnaise: Use a light mayo or Greek yoghurt for a lighter sauce
Serving Suggestions
Serve with sweet potato fries or a simple green salad
Helpful Tips
Storage
Best eaten fresh off the sandwich press. Store Big Mac sauce separately in an airtight container in the fridge for up to 5 days.
Substitutions
- Beef mince: Swap for turkey, or chicken mince
- Cheese: Cheddar, mozzarella, or provolone all work
- Mayonnaise: Use a light mayo or Greek yoghurt for a lighter sauce
Serving Suggestions
Serve with sweet potato fries or a simple green salad
Ingredients
- 1 tbsp olive oil
For the filling:
- 500g extra lean beef mince
- Salt and pepper to taste
For assembly:
- 3 large pita rounds, separated to make 6 pieces
- 6 slices cheese (American or cheddar)
- Shredded iceberg lettuce
- Pickles, thinly sliced
- 2.5 tbsp brown onion, finely diced
For the Big Mac Special Sauce:
- 2.5 tbsp mayonnaise
- 1 tbsp tomato sauce (ketchup)
- 1 tbsp pickles, finely chopped
- 1 tbsp pickle juice
- 1 tsp American mustard
- Pinch of onion powder
- Pinch of paprika
- 2 tbsp water
Nutritional Information
(
per serving, based on
3
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
38
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Using scissors or a sharp knife, carefully separate each pita bread into two thin rounds. You'll end up with 6 thin pita halves total.
- Spread a thin, even layer of the raw beef mixture over one pita round, pressing it down firmly so it sticks. Season with salt and pepper.
- Place 2 slices of cheese on top of the beef.
- Place a second pita round on top to sandwich the beef and cheese in between. Press the edges together gently to seal. Repeat with the remaining pita rounds to make 3 sandwiches.
- Preheat your sandwich press (or large flat pan) and drizzle lightly with olive oil. Place one beef-filled pita in the press and cook for 5 minutes, or until the bread is golden and crisp and the meat is fully cooked through. Repeat with remaining pitas.
- While the pitas cook, combine mayonnaise, tomato sauce, mustard, chopped pickles, pickle juice, onion powder, paprika, and water in a small bowl. Mix well. Add more water if needed to reach your preferred consistency.
- Once cooked, top each pita with shredded lettuce, diced onion, pickle slices, and a generous drizzle of Big Mac sauce. Fold or cut in half and serve immediately with extra sauce on the side for dipping.
Ingredients
- 1 tbsp olive oil
For the filling:
- 500g extra lean beef mince
- Salt and pepper to taste
For assembly:
- 3 large pita rounds, separated to make 6 pieces
- 6 slices cheese (American or cheddar)
- Shredded iceberg lettuce
- Pickles, thinly sliced
- 2.5 tbsp brown onion, finely diced
For the Big Mac Special Sauce:
- 2.5 tbsp mayonnaise
- 1 tbsp tomato sauce (ketchup)
- 1 tbsp pickles, finely chopped
- 1 tbsp pickle juice
- 1 tsp American mustard
- Pinch of onion powder
- Pinch of paprika
- 2 tbsp water
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
580
kcal
Protein
42
g
Carbohydrates
38
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Using scissors or a sharp knife, carefully separate each pita bread into two thin rounds. You'll end up with 6 thin pita halves total.
- Spread a thin, even layer of the raw beef mixture over one pita round, pressing it down firmly so it sticks. Season with salt and pepper.
- Place 2 slices of cheese on top of the beef.
- Place a second pita round on top to sandwich the beef and cheese in between. Press the edges together gently to seal. Repeat with the remaining pita rounds to make 3 sandwiches.
- Preheat your sandwich press (or large flat pan) and drizzle lightly with olive oil. Place one beef-filled pita in the press and cook for 5 minutes, or until the bread is golden and crisp and the meat is fully cooked through. Repeat with remaining pitas.
- While the pitas cook, combine mayonnaise, tomato sauce, mustard, chopped pickles, pickle juice, onion powder, paprika, and water in a small bowl. Mix well. Add more water if needed to reach your preferred consistency.
- Once cooked, top each pita with shredded lettuce, diced onion, pickle slices, and a generous drizzle of Big Mac sauce. Fold or cut in half and serve immediately with extra sauce on the side for dipping.
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30 minutes or less
High-protein meals
Weeknight dinners
Dinner
Beef