Lamb Burgers with Tabbouleh
Juicy lamb burgers seasoned with Middle Eastern spices and served with a fresh minty yoghurt and a salad made from bulgur wheat. Any leftover tabbouleh can be kept in the fridge for up to three days.
Takes: About an hour
4 Paul Hollywood Ready To Bake Crusty Rolls or Multi-Seed Rolls
450g lamb mince
½ red onion, very finely diced
1 tsp olive oil
1 large clove garlic, crushed or finely chopped
2 tsps middle eastern spice mix (or Baharat or Harissa spice mix)
1 tub tzatziki
For the tabbouleh
100g bulgur wheat
½ red onion, very finely chopped
2 vine tomatoes, finely chopped
6cm cucumber, finely chopped
1 tin chickpeas, rinsed and drained
Salt and black pepper
1-2 tbsps extra virgin olive oil
30g pack flat leaf parsley, chopped
Large handful fresh mint leaves, half chopped, half left whole
½ pomegranate, seeds removed
Fry the red onion gently in the olive oil for 3-4 minutes until softened, then add the garlic and spice mix and fry for another minute. Tip into a large bowl to cool slightly.
Add the lamb mince to the cooled onion and spice mix and mix together with clean hands then divide into four and form into patties a little larger than the rolls. Place on a plate and pop in the fridge while you make the tabbouleh.
Cook the bulgur wheat in boiling water according to the pack instructions then drain and cool, and tip into a bowl.
Add the onion, tomato, cucumber and chickpeas to the bulgur and stir. Squeeze over the juice of half the lemon, season with salt and pepper and drizzle over the extra virgin olive oil. Add the chopped parsley and chopped mint and stir well. Finally, add the pomegranate seeds and stir again.
Bake the Crusty or Multi-Seed Rolls according to the pack instructions.
Meanwhile, fry the burgers for about 4 minutes on each side until cooked through.
Split the warm rolls in half and add a dollop of tzatziki and a few mint leaves to each. Add a burger with a spoonful of tabbouleh on top and serve with the rest of the tabbouleh on the side.