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Ingredients
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500g Coles Australian Lamb Mince
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1/2 cup (35g) fresh breadcrumbs
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1 Coles Brand Australian Free Range Egg
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1 teaspoon ground cumin
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1/4 teaspoon ground allspice
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Olive oil spray
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125g drained canned beetroot, liquid reserved
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100g canned chickpeas, rinsed, drained
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1 garlic clove, crushed
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1 tablespoon lemon juice
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1 tablespoon tahini
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1/2 Coles Turkish Pide
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30g baby spinach leaves
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2 Lebanese cucumbers, cut into thin ribbons
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1/4 cup (70g) Greek-style yoghurt
Method
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1Combine the mince, breadcrumbs, cumin, allspice and egg in a medium bowl. Season. Shape mixture into four 2cm-thick patties.
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2Heat a greased chargrill on medium. Cook patties for 4-5 mins each side or until cooked through.
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3Split bread in half. Cut each piece in half crossways. Cook bread on the grill for 1-2 mins each side or until lightly toasted.
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4Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.
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5Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber and a dollop of yoghurt. Season. Top with a dollop of remaining beetroot hummus.
Source: taste.com.au
