Lamb & Chickpea Pita Burgers
"From Australian B.H.&G Diabetic Living May/June 2018."
Ingredients
Nutritional
- Serving Size: 1 (390.8 g)
- Calories 744.9
- Total Fat - 39 g
- Saturated Fat - 14.6 g
- Cholesterol - 106 mg
- Sodium - 639.1 mg
- Total Carbohydrate - 65.7 g
- Dietary Fiber - 9.8 g
- Sugars - 15.6 g
- Protein - 34.1 g
- Calcium - 276.4 mg
- Iron - 7.9 mg
- Vitamin C - 26.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Put chickpeas in a large bowl and use a potato masher to lightly crush them and then transfer half the chickpeas to another bowl
Step 2
And stir in the hummus and peppers and set aside.
Step 3
Add the lamb mince to remaining chickpeas with the chopped mint, cumin seeds and pepper and mix well until combined and then shape mixture into 8 small patties.
Step 4
Heat a barbecue grill or chargrill pan over medium heat and spray the patties with oil and add to the barbecue and cook for 4 to 5 minutes each side or until golden brown and cooked through.
Step 5
Meanwhile, toast the pita bread and split each pita in half along the seam, without cutting all the way through.
Step 6
Fill each pita with the red capsicum hummus, whole mint leaves and 2 patties and few pomegranate seeds and serve.
Step 7
TIP - you can replace the lamb mince with extra lean beef mince and the mint with coriander.
Tips
No special items needed.