Lamb Burgers with Beetroot Houmous Recipe

Click to rate
(16 ratings)
Sending your rating
  • Dairy-free
  • Gluten-free
makes: 4

Taken from Free-From Food for Friends & Family by Pippa Kendrick (£25; Harper Collins)


  • For the burgers:
  • 1 small red onion
  • 1 clove of garlic
  • 500g lean minced lamb
  • ½tsp chilli flakes
  • ½tsp ground coriander
  • ¼tsp dried mint
  • ½tsp sea salt flakes
  • 1tbsp olive oil, for frying
  • For the beetroot hummus:
  • 1tsp cumin seeds
  • ½ clove of garlic
  • 75g cooked rice or cooked quinoa
  • 2-3 cooked beetroots
  • 1tbsp tahini
  • 1-2tbsp extra-virgin olive oil
  • Juice of 1 lemon
  • Sea salt flakes and freshly ground black pepper


  • Finely chop the onion and crush the garlic, then place all the ingredients for the burgers, except for the olive oil, in a large mixing bowl and mush together with your hands until combined. Divide the mixture into 2cm-thick patties, then set aside ready to cook

  • Next, make the hummus. Place the cumin seeds in a small heavy-based frying pan and dry-fry over a medium heat for 1 minute or until lightly toasted and fragrant. Place in a mortar and grind with a pestle into a fine powder. Alternatively, place in a freezer bag and crush with a rolling pin

  • Crush the garlic and then place in a food processor with the ground cumin and all the other ingredients and blitz until completely smooth, stopping every now and then to scrape down the sides of the bowl. Season with salt and pepper to tastye and add a little extra olive oil or lemon juice if necessary

  • Heat the olive oil in a large non-stick frying pan, then add the burgers and fry over a medium-high heat for around 4 minutes  on each side or until cooked to your liking. Serve the burgers with a generous dollop of beetroot hummus on top.

Click to rate
(16 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular