Can’t eat for a week Burger
Serves 2
Ingredients
- 4 slices Sour dough bread
- 1/4 Small iceburg lettuce
- 400g Lamb mince – lean
- 1 Onion – diced
- 1 clove Garlic – minced
- 2 tbsp Cumin – ground
- 2 tbsp Coriander – ground
- 1 tsp Tumeric
- 1 tsp Sumac
- 1/4 bunch fresh coriander leaves, chopped
- Coriander root – crushed
- 2 rashers Bacon
- 4 tbsp Hummus
- 4 tbsp Yoghurt
- 2 sprigs Mint
- For the Hummus:
- 400g tin of chick peas
- 3 tbsp tahini (or to taste)
- 3 tbsp olive oil (or to taste)
- 3 tbsp lemon juice (or to taste)
Method
- Cook the onion in a little olive oil until soft, then add the garlic and dry spices and coriander root.
- Cook for two minutes and cool.
- Mix the lamb mince with the spice mix and coriander leaves, and shape into thick burgers.
- For the Hummus – Puree the chick peas, tahini, and olive oil in a blender add the lemon juice, salt and pepper. Reserve.
- Cook the burger on the bbq, throw on the rashers of bacon and the sour dour bread until toasted. Reserve warm.
- Smear one piece of the grilled sour dough with hummus – nice and thick
- Place a few leaves of iceberg on top and chuck the burger and bacon on next.
- Add a good dollop of thick yoghurt and a handful of mint leaves to finish before popping the second slice of sour dough on top