Lamb & Chickpea Pitta Burger Recipe
Introduction
This Lamb & Chickpea Pitta Burger is a flavorful twist on the classic burger, combining tender lamb with creamy houmous and sweet roasted red peppers. Perfect for a quick weeknight meal or a weekend BBQ, these patties are packed with Middle Eastern-inspired spices and fresh mint.
Ingredients
- 400g can chickpeas, drained
- 200g tub low-fat houmous
- 2 roasted red peppers, from a jar, wiped dry, then finely chopped
- 400g lean lamb mince
- Small bunch mint leaves, half chopped
- 1 tbsp cumin seed
- Drizzle of olive oil
- 4 large pitta breads
- 100g tub pomegranate seeds
Instructions
- Step 1: Lightly crush the chickpeas in a large bowl using a potato masher. Transfer half of the crushed chickpeas into another bowl, then mix them with the houmous and finely chopped roasted red peppers. Set this mixture aside.
- Step 2: Add the lean lamb mince to the remaining crushed chickpeas in the first bowl. Add the chopped mint leaves, cumin seeds, and season well. Mix everything thoroughly with your hands until well combined, then shape the mixture into 8 small burger patties.
- Step 3: Heat the olive oil in a large frying pan over medium heat or prepare a BBQ grill. Cook the burgers for about 5 minutes on each side, until they are golden brown and cooked through.
- Step 4: While the burgers cook, toast the pitta breads. Once toasted, split each pitta in half to create pockets.
- Step 5: To assemble, spread some of the red pepper and houmous mixture inside each pitta pocket. Add a few whole mint leaves, place 2 lamb and chickpea burgers inside, and sprinkle generously with pomegranate seeds for a burst of freshness and color.
Tips & Variations
- For extra spice, add a pinch of chili flakes to the lamb mixture before shaping the patties.
- Swap pomegranate seeds for sliced cucumber or a dollop of Greek yogurt for a different texture and flavor.
- Use fresh roasted red peppers if possible for a smokier taste instead of jarred.
- Make mini sliders by using smaller pittas or flatbreads for a fun party appetizer.
Storage
Store any leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. Keep pitta breads and garnishes separate until ready to serve for best texture and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers ahead of time?
Yes, you can prepare the patties and keep them refrigerated for up to 24 hours before cooking to save time on the day of serving.
Can I use another type of meat or make this vegetarian?
Absolutely! Ground beef or turkey can replace lamb. For a vegetarian version, simply omit the lamb and increase the chickpeas or add grated vegetables like zucchini or carrot for extra moisture and flavor.
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Lamb & Chickpea Pitta Burger Recipe
- Total Time: 25 minutes
- Yield: 4 servings (8 small burgers) 1x
- Diet: Low Fat
Description
This Lamb & Chickpea Pitta Burger recipe combines tender lean lamb mince with hearty chickpeas, fragrant cumin, and fresh mint, all served in toasted pitta bread with a vibrant red pepper houmous and pomegranate seeds for a refreshing burst of flavor. It’s a wholesome and satisfying meal perfect for a quick lunch or casual dinner.
Ingredients
For the Burger Mixture
- 400g can chickpeas, drained
- 400g lean lamb mince
- small bunch mint leaves, half chopped
- 1 tbsp cumin seed
- drizzle of olive oil
- salt and pepper, to taste
For the Red Pepper Houmous Mixture
- 200g tub low-fat houmous
- 2 roasted red peppers, from a jar, wiped dry, then finely chopped
To Serve
- 4 large pitta breads
- remaining mint leaves
- 100g tub pomegranate seeds
Instructions
- Prepare the Chickpeas: Lightly crush the drained chickpeas in a large bowl using a potato masher. Transfer half of the crushed chickpeas into another bowl.
- Make the Red Pepper Houmous: In the bowl with half the chickpeas, mix in the low-fat houmous and finely chopped roasted red peppers until well combined. Set this mixture aside for use later.
- Make the Lamb Burger Mix: To the remaining half of mashed chickpeas, add the lean lamb mince, half of the chopped mint leaves, cumin seeds, a drizzle of olive oil, and salt and pepper to taste. Mix thoroughly with your hands until well combined.
- Shape the Burgers: Form the lamb and chickpea mixture into 8 small burger patties of even size for uniform cooking.
- Cook the Burgers: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the burgers and cook for about 5 minutes on each side, or until golden brown and thoroughly cooked through. Alternatively, you can cook them on a preheated barbecue grill, brushing them with oil before cooking.
- Toast the Pitta Breads: While the burgers are cooking, toast the pitta breads lightly until warm and slightly crispy. Then, split each pitta in half to form pockets for filling.
- Assemble the Pitta Burgers: Spread some of the red pepper houmous mixture inside each pitta pocket. Add some remaining fresh mint leaves, two lamb burgers, and a generous sprinkle of pomegranate seeds to each. Serve immediately while warm.
Notes
- You can substitute cumin seeds with ground cumin for a smoother texture.
- For a vegetarian version, replace lamb mince with a plant-based mince alternative or extra chickpeas.
- Using roasted red peppers from a jar adds a sweet smoky flavor without extra cooking.
- Ensure burgers are cooked through to a minimum internal temperature of 75°C (165°F) for food safety.
- Serve with a side salad or grilled vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: lamb burger, chickpea burger, pitta bread, quick dinner, healthy lamb recipe, Middle Eastern burger, cumin lamb burger
