Lamb & Chickpea Pitta Burger with Pomegranate Recipe
Introduction
This Lamb & Chickpea Pitta Burger is a flavorful twist on a classic burger, combining juicy lamb mince with creamy houmous and sweet roasted red peppers. It’s perfect for a quick weeknight dinner or an impressive BBQ dish that everyone will love.
Ingredients
- 400g can chickpeas, drained
- 200g tub low-fat houmous
- 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 seed
- Drizzle of olive oil
- 4 large pitta breads
- 100g tub pomegranate seeds
Instructions
- Step 1: Lightly crush the chickpeas in a large bowl with a potato masher. Transfer half into another bowl and mix with the houmous and chopped roasted red peppers. Set this mixture aside.
- Step 2: Add the lamb mince to the remaining mashed chickpeas along with the chopped mint, cumin seeds, and some seasoning. Use your hands to mix everything thoroughly, then shape the mixture into 8 small burgers.
- Step 3: Heat the olive oil in a large frying pan or prepare your BBQ. Cook the burgers for about 5 minutes on each side until they are golden and cooked through. Meanwhile, toast the pitta breads.
- Step 4: Split each toasted pitta in half. Fill each half with some of the red pepper houmous mixture, a few mint leaves, two lamb burgers, and a sprinkle of pomegranate seeds. Serve immediately.
Tips & Variations
- For extra flavor, lightly toast the cumin seeds before adding them to the mixture.
- If you prefer a milder taste, reduce the amount of cumin or swap it for smoked paprika.
- Replace pomegranate seeds with diced cucumber or a dollop of Greek yogurt for a refreshing variation.
- Use whole wheat pittas for added fiber and nutrients.
Storage
Store any leftover cooked burgers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or oven to avoid drying out. It’s best to store components like houmous and pomegranate seeds separately to keep them fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers ahead of time?
Yes, you can prepare and shape the burgers a few hours ahead. Keep them covered in the refrigerator until ready to cook.
What can I use if I don’t have pomegranate seeds?
If pomegranate seeds aren’t available, try using finely chopped red grapes or dried cranberries for a similar burst of sweetness and color.
Print
Lamb & Chickpea Pitta Burger with Pomegranate Recipe
- Total Time: 25 minutes
- Yield: 4 servings (8 small burgers, 2 per pitta bread half) 1x
- Diet: Low Fat
Description
A delicious and healthy Lamb & Chickpea Pitta Burger recipe featuring lean lamb mince mixed with chickpeas, aromatic spices, roasted red peppers, and fresh mint. These flavorful burgers are pan-fried until golden and served in toasted pitta breads with a tangy pepper houmous and fresh pomegranate seeds for a perfect balance of savory and sweet.
Ingredients
Lamb Burger Mixture
- 400g can chickpeas, drained
- 400g lean lamb mince
- Small bunch mint leaves, half chopped, half whole for garnish
- 1 tbsp cumin seed
- Salt and black pepper, to taste
Houmous & Peppers
- 200g tub low-fat houmous
- 2 roasted red peppers, from a jar, wiped dry, then finely chopped
Additional Ingredients
- Drizzle of olive oil (about 1-2 tbsp)
- 4 large pitta breads
- 100g tub pomegranate seeds
Instructions
- Prepare Chickpeas: Lightly crush the drained chickpeas in a large bowl using a potato masher, leaving some texture. Transfer half of the crushed chickpeas into another bowl.
- Make Pepper Houmous: Mix the halved crushed chickpeas with the low-fat houmous and finely chopped roasted red peppers until well combined. Set this mixture aside for the pitta filling.
- Prepare Lamb Burger Mixture: To the remaining crushed chickpeas, add the lean lamb mince, chopped mint leaves, cumin seeds, and season generously with salt and black pepper. Use your hands to mix everything thoroughly until fully combined.
- Shape the Burgers: Form the lamb mixture into 8 small burger patties, making them even in size for uniform cooking.
- Cook the Burgers: Heat a drizzle of olive oil in a large frying pan over medium heat. Add the lamb burgers and cook for about 5 minutes on each side, until they are golden brown and cooked through. Alternatively, brush the burgers with oil and cook on a preheated BBQ grill for the same duration.
- Toast Pitta Breads: While the burgers are cooking, split each pitta bread in half and toast them lightly until warm and slightly crispy.
- Assemble the Burgers: Fill each toasted pitta half with a spoonful of the pepper houmous mixture, a couple of fresh mint leaves, two lamb burgers, and a scattering of pomegranate seeds for a burst of freshness and sweetness.
Notes
- Using lean lamb mince helps keep the burgers lower in fat without compromising flavor.
- Toasting the pitta is important for texture and to prevent sogginess from the filling.
- Fresh mint is essential for a bright, herby contrast to the rich lamb and chickpeas.
- Can be served with a side salad or sweet potato fries for a complete meal.
- These burgers can be cooked on the BBQ or stovetop depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: lamb burger, chickpea burger, healthy burger, Mediterranean recipe, low fat burger, pitta bread burger, easy dinner, grilled lamb, roasted red peppers
