Recipe by bluemoon downunder
Scrumptious-sounding, Middle Eastern inspired recipe I have just found in the November issue of the 'Australian Good Taste' magazine, and which I don't want to forget to try so I am posting it here for safe-keeping. It's one of several BBQ recipes, but I'll be baking mine in the oven. It's served with babaghanoush.
Top Review by Bergy
Can't go wrong with pine nuts & cumin in lamb patties. I made one large patty for a burger topped with aged white cheddar. served with oven fries & a salad Lovely dinner . Thanks for posting bluemoon downunder
- 800 g lamb, minced (Australians) or 800 g ground lamb (Americans)
- 75 g toasted pine nuts
- 1⁄2 cup of fresh mint, finely chopped
- 1 tablespoon lemon zest, grated
- 3 teaspoons ground cumin
- 1 egg
- olive oil flavored cooking spray
- 1 1⁄2 cups burghul
- 1 1⁄2 cups boiling water
- 250 g cherry tomatoes, halved
- 1 bunch of fresh mint, finely shredded
- 1 bunch fresh continental fresh parsley leaves, coarsely chopped
- 6 green shallots, ends trimmed, thinly sliced
Directions See How It's Made
- Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl, and mix until well-combined. Divide the mixture into 12 equal portions and shape into 6cm (just over 2 inch) patties, about 1.5 cm thick.
- Preheat a BBQ plate on medium, lightly spray the patties with olive oil, cook on the BBQ plate for 5-6 minutes, each side or until they are cooked through. Transfer to a plate and cover with foil, to keep warm.
- To make the Tabouli: Place the burghul in a heatproof bowl and pour the boiling water over it. Cover with plastic wrap and set aside for 10 minutes or until all the liquid has been absorbed. Then use a fork to separate the grains of burghul; add the tomatoes, mint, parsley and shallots, and stir well until all the ingredients are combined.
- To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.