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Open lamb burgers with beetroot hommus

 Open lamb burgers with beetroot hommus

  • 10m prep
  •  
  • 10m cook
  •  
  • 4 servings
  • With lamb patties, Turkish bread and beetroot hommus, these open burgers are such an easy Mediterranean-inspired dinner.

    646 calories per serve

    Allergens: Recipe may contain yeast, sulphites, sesame, gluten and wheat.

    15 Ingredients

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

    5 Method Steps

    • Combine the mince, breadcrumbs, cumin, allspice and egg in a medium bowl. Season. Shape mixture into four 2cm-thick patties.
    • Heat a greased chargrill on medium. Cook patties for 4-5 mins each side or until cooked through.
    • Split bread in half. Cut each piece in half crossways. Cook bread on the grill for 1-2 mins each side or until lightly toasted.
    • Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.
    • Divide bread among serving plates. Spread with half the beetroot hommus. Top with spinach, patties, cucumber and a dollop of yoghurt. Season. Top with a dollop of remaining beetroot hommus.


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