It’s hard to resist a burger that’s fresh off the grill, and this Middle Eastern version won’t disappoint.
500g lean lamb mince
2 tbs finely chopped fresh coriander
1 tsp ground cumin
¼ tsp dried chilli flakes
1 garlic clove, crushed
1 small red onion, very thinly sliced
¼ cup lemon juice
1 stick celery, sliced
1 Lebanese cucumber, sliced
¼ cup flat-leaf parsley leaves, coarsely chopped
2 tbs olive oil
4 slices Turkish bread, halved and grilled
⅓ cup hummus
2 tsp sumac
- Combine mince, coriander, cumin, chilli and garlic in a bowl. Season with sea salt and freshly ground black pepper. Form into 4 patties. Place in fridge for 30 minutes.
- Place onion in a medium bowl and pour over lemon juice. Place celery, cucumber and parsley on top and set aside without tossing.
- Preheat barbecue to medium high heat. Brush the patties with oil and cook for 4-5 minutes on each side or until cooked. Toss remaining oil into the salad.
- Serve burgers on top of toasted Turkish. Top with hummus and some of the salad. Sprinkle with sumac.
Sumac is a red Middle Eastern spice with a lemon flavour.