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 seed
drizzle of olive oil
4 large pitta breads
100g tub pomegranate seeds
Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the houmous 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 8 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 houmous, the remaining mint leaves, 2 burgers and some pomegranate seeds.