Lamb, squash, chickpea purée and coriander burger recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 00 mins to cook
  • 625 calories / serving
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In a large bowl, add together the lamb, breadcrumbs, onion, squash, red chilli, coriander and all the spices. Season well, mix in the beaten egg hand mix and shape into four burgers and place in the fridge.

In a pan, heat the oil over a moderate heat and add the garlic and cumin seeds and saute for two minutes. Add paprika, cayenne, seasoning and chickpeas and stir until chickpeas begin to brown. Add 150ml water and simmer, stirring regularly for ten minutes. Transfer to a food processor and purée until smooth, check seasoning.

Grill, griddle or barbecue the lamb burgers for five minutes on each side. Place the chickpea purée inside the bottom of the sliced buns, top with crisp lettuce the lamb burger and the beanshoots or cress to serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 500g lamb mince
  • 100g white breadcrumbs
  • 1 onion, finely chopped
  • sprig of coriander, chopped
  • ½ butternut squash, peeled deseeded and grated
  • 1 red chilli, de-seeded and finely chopped
  • ½tsp ground turmeric
  • 1 egg beaten
  • 1tsp coriander seeds, crushed
  • 1tsp cumin seeds, crushed
  • sea salt
  • freshly ground pepper
  • 150g cooked chickpeas
  • ½tsp cayenne
  • 1tsp cumin seeds
  • 25ml olive oil
  • 2 garlic cloves, minced
  • ½tsp paprika
  • 4 wholemeal burger buns
  • ¼ of cos lettuce
  • 4tbsp of young fresh beanshoots or cress
  • Energy 2630kj 625kcal 31%
  • Fat 28g 40%
  • Saturates 10g 50%
  • Sugars 9g 10%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 59.7g Protein 38.2g Fibre 8.5g


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