Smoky Bacon Donair Recipe

Combine and rest

In a large bowl, mix the ground beef and ground pork until evenly combined. Sprinkle breadcrumbs, sugar, garlic powder, onion powder, dried oregano, salt and black pepper over the meat. Add the warm water. Using clean hands, knead the mixture for 2–3 minutes until cohesive and slightly sticky. Cover and refrigerate at least 30 minutes (or up to 2 hours) to let flavors meld.

Form and cook

After resting, shape the meat into a tight loaf or several flattened patties about 1/2 inch thick so they cook quickly and develop a crust. Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. When hot, add the meat (do not overcrowd). Cook patties or slices 3–4 minutes per side until well-browned and cooked through (internal temp 160°F / 71°C). If using a loaf, brown both sides then finish in a 375°F oven for 10–12 minutes. Once cooked, remove to a cutting board and thinly slice or crumble.

While the meat rests or cooks, prepare the bacon and toppings. In a separate skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and then chop or tear into bite-size pieces.

Thinly slice the red onion and dice the tomato into small cubes. Grate or shred the cheese if not pre-shredded. Keep pita or flatbreads warm by wrapping in foil and placing in a low oven (200°F / 95°C) or briefly heating in a dry skillet.

Whisk the sweetened condensed milk, white vinegar, garlic powder and salt together in a bowl until smooth and slightly thickened. Taste and adjust vinegar for tang (add up to 1 tsp more if you prefer brighter acidity). Chill in the refrigerator until ready to assemble. The sauce will thicken slightly as it chills.

In a small bowl, combine the BBQ sauce and liquid smoke. Stir in 1 tablespoon hot water to loosen to a drizzling consistency. Taste and add a few drops more liquid smoke if you want a stronger smoky profile. Keep warm or at room temperature for assembly.

To assemble one donair: lay one warm pita or flatbread on a plate. Place a generous portion (about 1/4 of the cooked meat) in the center. Top with a spoonful (about 2 tbs) of donair sauce, then sprinkle a small handful of chopped bacon, a few slices of red onion, diced tomato and a sprinkle of shredded cheese.

Drizzle 1–2 tbs of the smoky BBQ sauce over the top, then add an additional light drizzle of donair sauce if desired. Fold or roll the flatbread around the filling and serve immediately. Repeat for remaining pitas. If you prefer melted cheese, place assembled donairs under a broiler for 1–2 minutes to melt before serving.