Lebanese Lamb and Chickpea Burgers with Pea Houmous
Try these succulent lamb burgers with chickpeas and Middle Eastern flavours plus mango chutney for an added twist!. Serve with a delicious fresh pea houmous. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.
- 675g/1½lb lamb mince
- ½ x 400g can chickpeas, drained
- 2 garlic cloves, peeled and crushed
- 30ml/2tbsp mango chutney
- 45ml/3tbsp Baharat spice mix (available at larger supermarkets)
- 200g/7oz fresh peas
- 30ml/2tbsp tahini paste
- Juice of 1 lemon
- 2.5ml/½tsp ground cumin
- 30ml/2tbsp freshly chopped coriander or mint
- 6 sesame seed buns, to serve
- To garnish
- :Sliced onions and tomatoes
To make these subtly spiced Lebanese-style burgers, mix the lamb, chickpeas, garlic, mango chutney and the Baharat spice mix into a large bowl.
Gently mix together, making sure the lamb is completely infused with the spices and the chickpeas. Don't be tempted to crush the chickpeas as they add a lovely bite. Using slightly damp hands, divide the mixture and shape into 6 x 9cm 3½inch burgers. Place onto a tray or large plate, cover and refrigerate for 20 minutes to firm up.
In the meantime, make the pea hummus. Throw the peas, tahini, lemon juice, cumin, and coriander into a food processor and blitz in bursts. You don't want a purée, but rather a semi-chunky houmous. Transfer to a bowl, season and set aside to use later.
Cook the burgers on a prepared barbecue or preheated moderate grill or in a pan on the hob for 8-10 minutes on each side, until golden and crispy on the outside and fully cooked in the centre.
Just before the burgers are done, place the buns on the barbecue or grill pan to warm through. Place the cooked burgers on the bun, top with some of the pea houmous, slices of tomato and onion and finish with remaining bun on top.
Serve with chips or potato wedges.