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Open lamb burgers with beetroot hummus

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g Coles Australian Lamb Mince
  • 1/2 cup (35g) fresh breadcrumbs
  • 1 Coles Brand Australian Free Range Egg
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Olive oil spray
  • 125g drained canned beetroot, liquid reserved
  • 100g canned chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon tahini
  • 1/2 Coles Turkish Pide
  • 30g baby spinach leaves
  • 2 Lebanese cucumbers, cut into thin ribbons
  • 1/4 cup (70g) Greek-style yoghurt


  • 1
    Combine the mince, breadcrumbs, cumin, allspice and egg in a medium bowl. Season. Shape mixture into four 2cm-thick patties.
  • 2
    Heat a greased chargrill on medium. Cook patties for 4-5 mins each side or until cooked through.
  • 3
    Split bread in half. Cut each piece in half crossways. Cook bread on the grill for 1-2 mins each side or until lightly toasted.
  • 4
    Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.
  • 5
    Divide 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


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