Australian sheep burgers with
beetroot hummus
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| Australian sheep burgers |
With sheep patties, Turkish bread and beetroot hummus, these
open burgers are such a simple Mediterranean-motivated supper.
Fixings
• 500g Coles
Australian Lamb Mince
• 1/2
container (35g) crisp breadcrumbs
• 1 Coles
Brand Australian Free Range Egg
• 1 teaspoon
ground cumin
• 1/4
teaspoon ground allspice
• Olive oil
splash
• 125g
depleted canned beetroot, fluid saved
• 100g canned
chickpeas, washed, depleted
• 1 garlic
clove, smashed
• 1 tablespoon
lemon juice
• 1
tablespoon tahini
• 1/2 lounge
Coles Bakery Turkish Bread
• 30g child
spinach takes off
• 2 Lebanese
cucumbers, cut into thin strips
• 1/4 glass
(70g) Greek-style yogurt
Select all fixings
Technique
• Step 1
Join the mince, breadcrumbs, egg, cumin and allspice in a
medium bowl. Season. Shape blend into four 2cm-thick patties.
• Step 2
Shower a vast griddle with oil. Warm over medium warmth.
Cook patties for 4-5 mins each side or until cooked through.
• Step 3
In the interim, handle the beetroot, 2 tbs saved beetroot
fluid, chickpeas, garlic, lemon juice and tahini in a sustenance processor
until practically smooth. Season.
• Step 4
Preheat flame broil on medium-high. Part bread fifty-fifty.
Sliced each piece down the middle crossways. Put bread, cut-side up, under
barbecue until softly toasted.
• Step 5
Partition bread among serving plates. Spread with a large
portion of the beetroot hummus. Beat with spinach, patties, cucumber, a touch
of yogurt and a bit of outstanding beetroot hummus.
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