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Lamb burgers with chickpea salad

Prep time less than 30 mins
Cook time less than 30 mins
6
by Simon Rimmer

From Something for the Weekend

Method


  1. Place the minced lamb, red onion, garlic, rosemary and mint into a bowl and mix well.

  2. Divide the mince mixture into six equal portions and mould into patties.

  3. Heat a griddle pan until smoking. Rub the patties with oil and griddle for 5-6 minutes on each side, or until completely cooked through.

  4. For the salad, heat one tablespoon of the olive oil in a pan and fry the onion for 5-6 minutes, until softened. Transfer to a clean bowl.

  5. Add the harissa paste, chickpeas, natural yoghurt, the remaining olive oil, lime juice and mint to the bowl of fried onions and mix together well.

  6. To serve, place a piece of grilled focaccia onto each of six plates. Top each piece with a small handful of watercress.

  7. Place a lamb burger on top of each pile of watercress, then top with a spoonful of the spicy chickpea salad.

Ingredients

  • 1kg/2lb 5oz minced lamb
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp finely chopped fresh mint
  • 2 tbsp vegetable oil
  • 1 x focaccia loaf, cut into 6 x 10cm/4in square pieces, grilled

For the salad

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp harissa paste from a jar (available in most supermarkets)
  • 1 x 400g/14oz can chickpeas, rinsed and drained
  • 100ml/3½fl oz plain yoghurt
  • 1 lime, juice only
  • 1 tbsp chopped fresh mint
  • watercress, to serve

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Lamb burgers with chickpea salad

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