Lebanese lamb burgers
Add some spice to your classic burger with these lamb mince patties, filled with chilli-paste, garlic, and topped off with some Greek-style yoghurt.
- 20 mins preparation
- 15 mins cooking
- Makes 6 Item
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Ingredients
Lebanese lamb burgers
- 1 tablespoon cumin seeds
- 1/2 cup (80g) pine nuts
- 800 gram lamb mince
- 1 (150g) brown onion, finely chopped
- 3 clove garlic, finely chopped
- 1 egg
- 1 cup cooked rice
- salt, freshly ground black pepper, to taste
- 2 tablespoon olive oil
- 1/2 cup (140g) greek-style yoghurt
- 1 tablespoon harissa
- 6 turkish bread rolls, split horizontally
- 6 butter lettuce leaves
- 2 large (440g) ripe tomatoes, sliced thinly
- 1 lebanese cucumber, cut into thin ribbons
Method
Lebanese lamb burgers
- 1Heat a large non-stick frying pan over medium-high heat. Sprinkle in cumin seeds; toast until golden. Remove; crush in a mortar and pestle or process in a mini food processor.
- 2Place pine nuts in same pan; toast until golden.
- 3Place cumin and pine nuts in a large bowl with lamb mince, onion, garlic, egg and rice; season with salt and pepper.
- 4Using clean, damp hands, mix thoroughly until well combined and sticky. Divide mixture into six; shape into patties to fit turkish bread rolls.
- 5Heat oil in same frying pan over medium-high heat; cook patties 6-7 minutes each side, or until golden brown and cooked through. Set aside to rest a few minutes.
- 6Combine yogurt and harissa. Toast inside of rolls under a hot grill.
- 7To assemble burgers, place a leaf of lettuce on each base, top with a lamb patty, sliced tomato, cucumber and a dollop of harissa yoghurt. Top with other half of roll.
