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
Step 1
Combine the mince, breadcrumbs, cumin, allspice and egg in a medium bowl. Season. Shape mixture into four 2cm-thick patties.
Step 2
Heat a greased chargrill on medium. Cook patties for 4-5 mins each side or until cooked through.
Step 3
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.
Step 4
Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.
Step 5
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.
