Thursday, June 4, 2009

Lebanese Kibbeh Burgers Recipe


Ingredients - serves 4
  • 1/2 cup burghul (see note)
  • 3/4 cup flat-leaf parsley leaves
  • 500g lean lamb mince
  • 3 green onions, thinly sliced
  • 1/3 cup mint leaves, finely chopped
  • 1 egg, lightly beaten
  • 1 cup semi-dried tomatoes
  • 2 tablespoons pine nuts, toasted
  • 1/2 small lemon, juiced
  • 1/4 cup olive oil
  • 4 Turkish bread rolls, split, toasted
  • 80g baby spinach
  • 200g hommus
Preparation
  • Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
  • Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
  • Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
  • Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
  • Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.
Note: Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.

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