|Photo: Lebanese kibbeh burgers recipe|
1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.
Burghul (or bulgur) is also known as cracked wheat. You can find it in the health food aisle of your supermarket.
Super Food Ideas - December 2005, Page 91
Recipe by Dixie Elliott
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