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Lamb and Chickpea Burger recipe with Beetroot Slaw and Feta

The creamy, tangy feta in this recipe really takes this tasty lamb burger to the next level. 

Serves 4 Total Time 20 mins + marinating time

Ingredients

  • 1x400g tin of chickpeas
  • 2 garlic cloves, crushed 
  • 4 tsp rose harissa paste 
  • 1 tbsp parsley, roughly chopped 
  • 1 tbsp mint, roughly chopped
  • 500g lamb mince 
  • 1 egg, lightly beaten
  • 180g of feta cheese, crumbled 
  • burger buns

For the slaw 

  • red onion, finely sliced 
  • juice of 1/2 a lemon 
  • 250g raw beetroot, peeled, grated 
  • 3 tsp pomegranate molasses

Instructions

  1. Tip the drained chickpeas, garlic, harissa and herbs into a food processor and blend until fairly smooth. 
  2. Scrape into a bowl and add the lamb mince and egg. Season with salt and pepper and stir well until completely combined. 
  3. Shape into six patties and grill for 3-4 mins on each side, until cooked through.
  4.  To make the slaw, place the onion in a bowl and sprinkle over the lemon juice. Add the remaining ingredients, toss together well and season with a little salt and pepper. 
  5. Assemble the burger in a bun – soft white, seeded or ciabatta rolls would all work – layering lettuce, sliced tomatoes and slaw as you wish, crumbling the feta over the top.
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