Greek Island Lamb and Chickpea Burgers
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Greek Island Lamb and Chickpea Burgers

Greek Island Lamb and Chickpea Burgers

Ingredients

Method

  • 400g tin of chickpeas, drained
  • 200g hummus
  • 2 roasted red capsicums, from a jar, drained and chopped
  • 400g lamb mince
  • Small bunch of chopped mint leaves
  • 1 tbsp cumin seeds
  • Olive oil
  • 4 quality pitta pockets
  • 100g pomegranate seeds
  • Crush the chickpeas in a bowl with a fork, then tip half into a different bowl and mix well with the capsicums and hummus. Set aside. Add the lamb mince to the remaining chickpeas, then stir in the chopped mint, cumin seeds and some salt and pepper. Mix to combine, then shape into 8 small patties.
  • Heat a drizzle of oil in a frying pan or fire up the BBQ. Cook the burgers for 5 mins on each side or until cooked to your liking. Meanwhile, lightly toast the pitta pockets, then split open and add to each a generous amount of the hummus mixture, some more mint leaves, two patties and some pomegranate seeds to serve. Delicious!
10 mins
4 serving

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