Name: Moroccan lamb and chickpea burgers
Prep time: 15 minutes + 20 minutes chilling time
Cook time: 12-14 minutes
Yield: 8
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 (60g each), split; 100g lettuce; 4 tomatoes, sliced; 1 red onion, sliced

Delicious burgers with a North African influence. You can barbecue, grill or cook them on a griddle pan.

Serves

Prep

15 minutes + 20 minutes chilling time

Cook

12-14 minutes

Each 229g serving contains (excludes serving suggestion)

KCal

306

Carbs

31.9g

Fibre

7.1g

Protein

21.3g

Fat

8.8g

Saturates

2.9g

Sugars

4.2g

Salt

0.7g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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 (60g each), split

100g lettuce

4 tomatoes, sliced

1 red onion, sliced

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Method

Step 1

Crumble the bread and add to the beaten egg, set aside but mix occasionally until the bread has absorbed all the egg.

Step 2

Meanwhile In a large bowl thoroughly mash half the chickpeas then roughly mash the other half and stir together.

Step 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.

Step 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.

Step 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.

Step 6

Toast the buns if desired then build your burgers with the lettuce, tomato and onion.

Recipe 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.

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Moroccan lamb and chickpea burgers

Ingredients