Lamb & chickpea pitta burger

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

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 675
  • fat 28g
  • saturates 8g
  • carbs 71g
  • sugars 7g
  • fibre 8g
  • protein 38g
  • salt 2.1g


  • 400g can chickpeas, drained
  • 200g tub low-fat houmous
  • 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


  1. 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.

  2. 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.

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