Mediterranean Burgers

Total Time: 35 Minutes Prep Time 25 Minutes Ready In 10 minutes

Serves 4

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• 1 pound ground lamb
• 1 egg, lightly beaten
• 1 small onion
• 3 garlic cloves, crushed
• 2 tablespoons pine nuts, chopped
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 teaspoon ground cumin
• 2 teaspoons chili sauce
• 1 tablespoon olive oil
• 4 turkishrolls or hamburger buns  
• 1 cup ready-made hummus
• lettuce
• 1 small Lebanese cucumber, cut into ribbons
• chili sauce, to serve (optional)

Directions:

Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side up, under a hot grill until the skin blackens and blisters. Cool in a plastic bag, then peel and cut into thick strips.

Combine the mince, egg, onion, garlic,pine nuts, fresh herbs, cumin and chili sauce in a large bow. Mix with your hands and roll into four even-sized balls. Press the balls into large patties about 9cm in diameter.

Heat the oil in a large frying pan and cock the patties over medium heat for 6 minutes each side, or until well browned and cooked through, then drain on paper towels.

Halve the rolls and toast both sides. Spread the cut sides of the rolls with hummus, then lay rocket leaves, roasted capcisum and cucumber ribbons over the base. Place a patty on the salad and top with the other half of the roll. Serve with chili sauce.

I did not use the chilies or the rolls.  I used regular hamburger buns.  Did not use the cucumber.

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