Lamb & Chickpea Pita Burgers

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.