Ingredients:
- 500g lamb mince
- 1 egg
- 1 tsp ground cumin
- 1/4 tsp 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
- Turkish bread
- 30g rocket leaves
- 2 lebanese cucumbers, cut into thin ribbons
- 70g greek yoghurt
Method:
- Combine the mince, egg, cumin and allspice in a bowl and season with salt and pepper. Then shape into four 2cm thick patties.
- Spray a large frying pan with oil and heat to medium. Cook patties for 4-5 minutes each side or until cooked.
- Whilst the patties are cooking, process the beetroot, 2 tbs of beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season with salt and pepper. This is your beetroot hummus.
- Slice the turkish bread in half and lightly toast under a grill or toaster.
- Place a slice of bread on each plate and spread with beetroot hummus. Add rocket leaves, then the patties followed by the cucumber. Finally add a dollop of yoghurt and a dollop of hummus.
Link: http://www.taste.com.au/recipes/open-lamb-burgers-beetroot-hummus/rk2D6GEN