Lamb and Chickpea Burgers with Grain Salad Recipe

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Lamb and Chickpea Burgers with Grain Salad
Makes4
SkillEasy
Preparation Time25 mins
Cooking Time20 mins
Nutrition Per PortionRDA
Calories546 Kcal27%
Fat28 g40%
Saturated Fat8 g40%

If you’re in the mood for a burger but you’re trying to be healthy, give this healthy dinner recipe (opens in new tab) a try and you’ll not be disappointed.

The delicious mix of chickpeas, minced lamb and shallots with a healthy helping of herbs are so tasty, you’ll not miss the bun at all.

HOW TO MAKE LAMB AND CHICKPEA BURGERS WITH GRAIN SALAD

Ingredients

  • 3tbsp sunfower oil
  • 1 banana shallot, peeled and fnely chopped
  • 2 garlic cloves, crushed
  • 400g can of chickpeas, rinsed
  • 400g minced lamb
  • 6tbsp chopped fresh coriander and flat-leaf parsley

For the salad:

  • 250g pouch pre-cooked mixed grains (we used barley, wheat berries, spelt and rice)
  • 85g prunes, soaked in hot tea for 10 minutes then finely chopped

½

  • cucumber, deseeded and chopped
  • 4 spring onions, finely sliced
  • a large handful of mixed herbs, finely chopped
  • juice of 1 lemon
  • a drizzle of olive oil
  • hummus, to serve
  • chilli jam, to serve

Method

  1. Heat 1tbsp sunflower oil in a frying pan over a medium heat, add the shallot and garlic and cook for 3 minutes, or until softened and slightly browned. Set aside to cool.
  2. Using a food processor, pulse the chickpeas until finely chopped but not puréed. Remove to a large bowl, add the cooled shallot and garlic, lamb mince, herbs and lots of seasoning. Mix well, divide into 4 and shape into burgers.
  3. In a large frying pan, heat 2tbsp of the sunfower oil and fry the burgers for 4-6 minutes on each side, or until browned and cooked through. Or brown them then finish cooking in a hot (200C, gas 6) oven.
  4. For the salad, heat the grains according to the pack instructions, mix with the remaining ingredients and season well.
  5. Serve the burgers with a dollop of houmous, a little chilli jam and the salad on the side.

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.