Save for later

Moroccan lamb and chickpea burgers

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Delicious burgers with a North African influence. You can barbecue, grill or cook them on a griddle pan.
Serves
8
Prep
15 minutes + 20 minutes chilling time
Cook
12-14 minutes
Each 200g serving contains (excludes serving suggestion)
KCal
294
Carbs
31.00g
Fibre
5.90g
Protein
21.00g
Fat
8.30g
Saturates
3.40g
Sugars
4.00g
Salt
0.80g
Portion Fruit & Veg
0
Ingredients
Ingredients
1 slice wholemeal bread
1 egg, beaten
1 x 400g can chickpeas, drained
450g minced lean lamb
1 onion, grated
1 heaped tsp dried mint
2 tsp cumin
4-6 cloves garlic, crushed
1 tsp chilli flakes
8 wholemeal rolls, split
100g lettuce
4 tomatoes, sliced
1 red onion, sliced
Method
  1. Crumble the bread and add to the beaten egg, set aside but mix occasionally until the bread has absorbed all the egg.
  2. Meanwhile In a large bowl thoroughly mash half the chickpeas then roughly mash the other half and stir together.
  3. Add the lamb, onion, mint, cumin and chili flakes and mix, then add the egg and bread mixture and mix well - the best way is by hand, squidging everything together.
  4. Form into 8 burgers (approx 8 cm diameter and 2½ cm thick) and put on a plate or tray, cover with cling film and refrigerate for at least 20 minutes, an hour or two is better.
  5. Carefully place burgers on a BBQ, griddle pan or under the grill and cook for 5-7 minutes on each side. Once you place them on a griddle or BBQ don't move or turn them until they've had chance to form a crust (4-5 minutes). Once cooked put on a plate and cover with foil.
  6. Toast the buns if desired then build your burgers with the lettuce, tomato and onion.
Chefs tips
  • Works well with beef mince or for a lower-fat version use turkey mince.
  • Try with pitta bread rather than rolls and drizzle with tatziki.
  • Freezing instructions: Freeze in individually wrapped portions with greaseproof paper between each burger.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk