Lamb Chickpea Pitta Burger Recipes

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LAMB & CHICKPEA PITTA BURGER



Lamb & chickpea pitta burger image

Flavour minced lamb with mint and cumin for a burger with a difference. Stuff into pittas with hummus, pomegranates and peppers

Provided by Cassie Best

Categories     Main course

Time 30m

Yield Makes 4

Number Of Ingredients 9

400g can chickpeas , drained
200g tub low-fat hummus
2 roasted red peppers , from a jar, wiped dry, then finely chopped
400g lean lamb mince
small bunch mint leaves, half chopped
1 tbsp cumin seeds
drizzle of olive oil
4 large pitta breads
100g tub pomegranate seeds

Steps:

  • Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.
  • Heat the oil in a large frying pan, add the burgers - or fire up the BBQ and brush the burgers with oil - and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

Nutrition Facts : Calories 675 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2.1 milligram of sodium

LAMB AND CHICKPEA CURRY



Lamb and Chickpea Curry image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 26

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

Steps:

  • Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
  • Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
  • Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

LAMB BURGERS IN PITA WITH YOGURT SAUCE



Lamb Burgers in Pita with Yogurt Sauce image

Provided by Scott Snyder

Categories     Sandwich     Dairy     Garlic     Lamb     Broil     Quick & Easy     Yogurt     Lunch     Cucumber     Bon Appétit     Portland     Oregon     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

2 cups plain nonfat yogurt
1/2 medium onion, chopped
1/2 cucumber, peeled, seeded, diced
1 tablespoon minced garlic
2 teaspoons fresh lemon juice
1 pound ground lamb
2/3 cup fresh white breadcrumbs
1/2 medium onion, chopped
2 tablespoons chopped fresh parsley
4 teaspoons minced garlic
1 1/4 teaspoons dried oregano
4 pita bread rounds, top 1/4 trimmed from each (tops reserved)
4 lettuce leaves

Steps:

  • Mix first 5 ingredients together in medium bowl. Season yogurt sauce to taste with salt and pepper.
  • Mix lamb and next 5 ingredients in large bowl until well blended. Season generously with salt and pepper. Shape mixture into four 3/4-inch-thick patties.
  • Preheat broiler. Place lamb patties on broiler rack and broil until cooked through, about 4 minutes per side.
  • Open pita bread rounds; line bottoms with trimmed tops, if desired. Place lettuce, burger, then large spoonful of yogurt sauce in each round. Serve, passing sauce separately.

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