Open lamb burgers with beetroot hummus

Open lamb burgers with beetroot hummus


Open lamb burgers with beetroot hummus

The ingredient of Open lamb burgers with beetroot hummus

  1. 500g Coles Australian Lamb Mince
  2. half of cup (35g) sparkling breadcrumbs
  3. 1 Coles Brand Australian Free Range Egg
  4. 1 teaspoon floor cumin
  5. 1/four teaspoon floor allspice
  6. Olive oil spray
  7. 125g tired canned beetroot, liquid reserved
  8. 100g canned chickpeas, rinsed, tired
  9. 1 garlic clove, overwhelmed
  10. 1 tablespoon lemon juice
  11. 1 tablespoon tahini
  12. half of Coles Turkish Pide
  13. 30g infant spinach leaves
  14. 2 Lebanese cucumbers, reduce into skinny ribbons
  15. 1/four cup (70g) Greek-style yoghurt

The instruction how to make Open lamb burgers with beetroot hummus

  1. Combine the mince, breadcrumbs, cumin, allspice and egg in a medium bowl. Season. Shape combination into four 2cm-thick patties.
  2. Heat a greased chargrill on medium. Cook patties for 4-five minutes each side or till cooked through.
  3. Split bread in half of. Cut every piece in half of crossways. Cook bread on the grill for 1-2 mins every facet or till gently toasted.
  4. Meanwhile, method the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until nearly easy. Season.
  5. Divide bread amongst serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber and a dollop of yoghurt. Season. Top with a dollop of last beetroot hummus.

Nutritions of Open lamb burgers with beetroot hummus

fatContent: 473.22 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 9 grams sugar
cholesterolContent: 37 grams protein


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