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Lebanese kibbeh burgers
Lebanese kibbeh burgers
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Prep Time:
90 minutes
Cook Time:
8 minutes
Total Time:
98 minutes
Indulge in Lebanese-inspired lamb burgers with tangy tomato-pine nut salad, fresh spinach, and creamy hummus.
Ingredients:
  • 125.00 ml burghul (see note)
  • 187.50 ml flat-leaf parsley leaves
  • 500g lean lamb mince
  • 3 green onions, thinly sliced
  • 82.50 ml mint leaves, finely chopped
  • 250.00 ml semi-dried tomatoes
  • 40.00 ml pine nuts, toasted
  • 1/2 small lemon, juiced
  • 56.88 gm olive oil
  • 4 Turkish bread rolls, split, toasted
  • 80g baby spinach
  • 200g hommus
Instructions:
  • In a bowl, soak the burghul in cold water and let it stand for 10 minutes. Drain in a sieve and let it stand for an additional 20 minutes to drain. Transfer to a large bowl.
  • Mince 1/4 cup parsley and combine with burghul, mince, green onion, mint, and egg. Shape into four 2cm-thick patties using your hands. Chill in the refrigerator, covered, for 30 minutes before serving.
  • In a bowl, combine tomatoes, pine nuts, remaining cup of parsley leaves, 1 tablespoon of lemon juice, and 1 tablespoon of oil. Season with pepper and mix well. Cover and let it sit.
  • In a large non-stick frying pan over medium heat, heat the remaining 2 tablespoons of oil. Cook the lamb patties for 4 minutes on each side, or until they are cooked through.
  • Place a generous amount of spinach, tomato salad, patties, and hummus on the bottom halves of the bread rolls. Top them with the remaining bread roll halves and serve.

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