Dinner ideas

Kibbeh burgers with minted crème fraîche

kibbeh burgers with minted crème fraîche



1.Place burghul in small bowl, cover with cold water, stand 15 minutes; drain. Rinse burghul under cold water, drain; squeeze to remove excess moisture.
2.Combine burghul in large bowl with lamb, onion, garlic, nuts, spices, parsley and half of the mint; shape lamb mixture into four patties. Heat oil in large non-stick frying pan; cook patties, uncovered, until browned on both sides and cooked as desired.
3.Meanwhile, quarter pide; split each piece horizontally, toast both sides. Using a vegetable peeler, cut cucumber and carrot into long, thin strips. Trim and tear radicchio into pieces. Combine remaining ingredients in small jug.
4.Layer patties, cucumber, carrot and radicchio on toast; drizzle with minted crème fraîche, top with toast.

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