Moroccan lamb and chickpea burgers
Nutrition Facts
each servingIngredients
all 13 types- 1 slice wholemeal bread
- 1 egg, beaten
- 1 x 400g can chickpeas, drained
- 450g minced lean lamb
- 1 onion, grated
- 1 heaped tsp dried mint
- 2 tsp cumin
- 4-6 cloves garlic, crushed
- 1 tsp chilli flakes
- 8 wholemeal rolls (60g each), split
- 100g lettuce
- 4 tomatoes, sliced
- 1 red onion, sliced
Directions
6 steps in totalCrumble the bread and add to the beaten egg, set aside but mix occasionally until the bread has absorbed all the egg.
Meanwhile In a large bowl thoroughly mash half the chickpeas then roughly mash the other half and stir together.
Add the lamb, onion, mint, cumin and chili flakes and mix, then add the egg and bread mixture and mix well - the best way is by hand, squidging everything together.
Form into 8 burgers (approx 8 cm diameter and 2½ cm thick) and put on a plate or tray, cover with cling film and refrigerate for at least 20 minutes, an hour or two is better.
Carefully place burgers on a BBQ, griddle pan or under the grill and cook for 5-7 minutes on each side. Once you place them on a griddle or BBQ don't move or turn them until they've had chance to form a crust (4-5 minutes). Once cooked put on a plate and cover with foil.
Toast the buns if desired then build your burgers with the lettuce, tomato and onion.
