Lemon & Pine Nut Lamb Patties

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

• Tabouli

• 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

1. 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.
2. 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.
3. 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.
4. To serve: Divide the tabouli among the serving plates, top with the patties and babaghannoush, and serve with lemon wedges.