Open lamb burgers with beetroot hummus

With lamb patties, Turkish bread and beetroot hummus, these open burgers are such an easy Mediterranean-inspired dinner.

• 500g Coles Australian Lamb Mince
• 1/2 cup (35g) fresh breadcrumbs
• 1 Coles Brand Australian Free Range Egg
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• Olive oil spray
• 125g drained canned beetroot, liquid reserved
• 100g canned chickpeas, rinsed, drained
• 1 garlic clove, crushed
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 loaf Coles Bakery Turkish Bread
• 30g baby spinach leaves
• 2 Lebanese cucumbers, cut into thin ribbons
• 1/4 cup (70g) Greek-style yoghurt

Energy 1980kJ	Fat saturated 4.00g
Fat Total 16.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 41.00g	Dietary Fibre 7.00g
Protein 37.00g	Cholesterol mg
Sodium 750.00mg

All nutrition values are per serve.

1. Step 1

   Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.

2. Step 2

   Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.

3. Step 3

   Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.

4. Step 4

   Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.

5. Step 5

   Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.