BEEF BURGERS STUFFED WITH MELTING MOZZARELLA IN PITA BREADS WITH BEETROOT RELISH & ROASTED FIELD MUSHROOMS

1 packet Harvey Beef Angus burgers 4 pita pockets 4 large field mushrooms 4 large bocconcini Lettuce to serve For the beetroot relish: 400g pre-cooked beetroot 100g brown sugar 50ml red wine vinegar ¼ tsp salt Pinch of black pepper

Using a small knife, make a cut in the side of the burgers to the middle, large enough to fit the cheese. Stuff 1 ball of mozzarella into each burger, then use your hands to re-shape the burger closed around the cheese. For the relish, use a food processor to coarsely chop the beetroot. Add to a saucepan with sugar, vinegar & seasoning and simmer over a low temperature until the liquid has evaporated. Heat oven to 160c. Place mushrooms on a lined baking tray, drizzle with olive oil, sprinkle with salt & pepper. Bake for 8 minutes, then cool. Heat a grill or frypan to a medium hot heat. Grill the pita pockets quickly for 30 seconds each side. Rub the burger patties with a little oil, grill burgers for approximately for 8 minutes each side until fully cooked through. Cut open the pita half way across the top. Fill with the cooked burger, mushroom and a generous amount of beetroot relish, finish with lettuce & serve immediately.

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