LAMB & CHICKPEA PITTA BURGER

Lamb & chickpea pitta burger image

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

Provided by Cassie Best

Categories Main course

Time 30m

Yield Makes 4

Number Of Ingredients 9

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 675 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2.1 milligram of sodium