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Osteoporosis Canada
Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

Herb Beef Patties and Veggie Sheet Pan Dinner Pitas Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

PREP TIME: 15 min
COOK TIME: 18 min
SERVES: 4

PREP TIME: 15 min

COOK TIME: 18 min

SERVES: 4

Herb Beef Patties and Veggie Sheet Pan Dinner Pitas

PREP TIME: 15 min
COOK TIME: 18 min
SERVES: 4

Ingredients

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

  • 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

Preparation

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

  1. On a foil or parchment paper lined baking sheet, toss red onion, pepper, zucchini, 1/2 tsp (2 mL) of the salt and pepper with 1 tbsp (15 mL) of the oil.
  2. In a large bowl, using your hands mix together beef, grated 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. Using your thumb press centres slightly. Place patties on top of the vegetables and brush with remaining oil.
  3. Roast in preheated 425F (220 C) oven for about 18 minutes or until vegetables are tender crisp and beef reaches a temperature of 160 F (71 C) when tested with a digital instant read thermometer inserted sideways into centre of each patty.
  4. Open pita breads and spread with hummus. Tuck 2 patties and vegetables into each pita and drizzle with Sriracha Mayo to serve.

In Partnership With

Ingredients

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

  • 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
Preparation

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

  1. On a foil or parchment paper lined baking sheet, toss red onion, pepper, zucchini, 1/2 tsp (2 mL) of the salt and pepper with 1 tbsp (15 mL) of the oil.
  2. In a large bowl, using your hands mix together beef, grated 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. Using your thumb press centres slightly. Place patties on top of the vegetables and brush with remaining oil.
  3. Roast in preheated 425F (220 C) oven for about 18 minutes or until vegetables are tender crisp and beef reaches a temperature of 160 F (71 C) when tested with a digital instant read thermometer inserted sideways into centre of each patty.
  4. Open pita breads and spread with hummus. Tuck 2 patties and vegetables into each pita and drizzle with Sriracha Mayo to serve.
In Partnership With
Emily Richards
Recipe by

Emily Richards

Professional Home Economist

Nutritional Information

  • Calories
    590
  • Saturated
    8g
  • Fat
    35g
  • Cholesterol
    90mg
  • Sodium
    1250mg
  • Fibre
    4g
  • Carbohydrate
    34g
  • Sugars
    6g
  • Iron
    29%
  • Vitamin A
    5%
  • Vitamin B12
    123%
  • Vitamin C
    89%
  • Vitamin K
  • Calcium
    100mg
  • Protein
    35g
  • Zinc
    18%
  • Magnesium

* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.

Nutritional Information (Per Serving)
  • Calories
    590
  • Saturated
    8g
  • Fat
    35g
  • Cholesterol
    90mg
  • Sodium
    1250mg
  • Fibre
    4g
  • Carbohydrate
    34g
  • Sugars
    6g
  • Iron
    29%
  • Vitamin C
    89%
  • Vitamin B12
    123%
  • Calcium
    100mg
  • Protein
    35g
  • Vitamin A
    5%
  • Zinc
    18%
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.

Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
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