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Open lamb burgers with beetroot hummus recipe

Open lamb burgers with beetroot hummus recipe

0:10 Prep | 0:10 Cook | 4 Servings  | Capable cooks

With lamb patties, Turkish bread and beetroot hummus, these open burgers are such an easy Mediterranean-inspired dinner.



500g Coles Australian Lamb Mince
1/2 cup (35g) fresh breadcrumbs
1 Coles Brand Australian Free Range Egg
1 teaspoon ground cumin
1/4 teaspoon ground allspice
Olive oil spray
125g drained canned beetroot, liquid reserved
100g canned chickpeas, rinsed, drained
1 garlic clove, crushed
1 tablespoon lemon juice
1 tablespoon tahini
1/2 loaf Coles Bakery Turkish Bread
30g baby spinach leaves
2 Lebanese cucumbers, cut into thin ribbons
1/4 cup (70g) Greek-style yoghurt


Step 1 Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.

Step 2 Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.

Step 3 Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.

Step 4 Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.

Step 5 Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.

Publication: Coles

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