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Lamb & chickpea pitta burger

Lamb & chickpea pitta burger

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4

Flavour minced lamb with mint and cumin for a burger with a difference. Stuff into pittas with hummus, pomegranates and peppers

  • Freezable (burgers only)
Nutrition: per pitta burger
NutrientUnit
kcal675
fat28g
saturates8g
carbs71g
sugars7g
fibre8g
protein38g
salt2.1g
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Ingredients

  • 400g can chickpeas , drained
  • 200g tub low-fat hummus
  • 2 roasted red peppers , from a jar, wiped dry, then finely chopped
  • 400g lean lamb mince
  • small bunch mint leaves, half chopped
  • 1 tbsp cumin seeds
  • drizzle of olive oil
  • 4 large pitta breads
  • 100g tub pomegranate seeds

Method

  • STEP 1

    Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.

  • STEP 2

    Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

Goes well with

Recipe from Good Food magazine, June 2014

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A star rating of 5 out of 5.7 ratings
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