Lamb & chickpea pitta burger

1 of 5-a-day 10-30 minutes 4 servings 800 kcal or less barbecue recipes fibre iron lamb burgers lunch recipes summer

N/A

Makes 4

Source

Ingredients

400g can chickpeas , drained

200g tub low-fat hummus

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 seeds

drizzle of olive oil

4 large pitta breads

100g tub pomegranate seeds

Method

Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.

Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.