Back to Recipe Menu

Lamb & mint burgers with hummus

Method

  • Preheat oven to 180°C fan forced (200°C normal). 
  • Put the chickpeas and stock in a pot and gently cook to warm for 5-10 mins. Then drain, reserving the liquid. 
  • At the same time, heat a little oil in a pan and gently sauté the onion with 2 crushed garlic cloves until tender. Then transfer to a large bowl and toss with the mince, egg, mint jelly and seasonings until well combined, using your hands. 
  • Form the mixture into patties and place on a lightly oiled baking tray and cook in the oven for about 15 mins, turning once. 
  • To make the hummus, process the chickpeas with the remaining garlic, lemon juice, parsley and tahini, adding the oil, salt and pepper through the feeder tube, continually mixing to form a thick paste and adding a little chickpea cooking liquid if needed. Taste for seasoning. 
  • Grill or toast the foccacia. Spread a little hummus on a base and layer with lettuce and burgers. Then spoon a good dollop of hummus on top and press down another piece of bread. Repeat the process.

Ingredients

  • 2 cans chickpeas, drained & rinsed
  • ¼ cup chicken stock
  • vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, crushed
  • 750 gm minced lamb
  • 1 egg
  • 2 heaped tbsp mint jelly
  • sea salt & freshly ground pepper
  • olive oil spray
  • juice of 1-2 lemons
  • 2 heaped tbsp chopped fresh parsley
  • 4 heaped tbsp tahini
  • a good slurp of olive oil
  • sea salt & freshly ground pepper
  • 6 squares of foccacia (or burger buns), halved
  • 2 good handfuls of butter lettuce leaves

 

 

 

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm