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
Scale
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
