Lebanese kibbeh burgers recipe

Ingredients (serves 4)

1/2 cup burghul (see note)
3/4 cup flat-leaf parsley leaves
500g lean lamb mince
3 green onions, thinly sliced
1/3 cup mint leaves, finely chopped
1 egg, lightly beaten
1 cup semi-dried tomatoes
2 tablespoons pine nuts, toasted
1/2 small lemon, juiced
1/4 cup olive oil
4 Turkish bread rolls, split, toasted
80g baby spinach
200g hommus

Method

Place burghul in a bowl and cover with cold water. Stand for 10 minutes. Pour into a sieve. Stand for 20 minutes to drain. Transfer to a large bowl.
Finely chop 1/4 cup parsley. Add to burghul with mince, green onion, mint and egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.
Place tomatoes, pine nuts, remaining cup parsley leaves, 1 tablespoon lemon juice and 1 tablespoon oil in a bowl. Season with pepper. Stir to combine. Cover and set aside.
Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium heat. Cook lamb patties for 4 minutes each side or until cooked through.
Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. Serve.