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
- 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.
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