Lebanese lamb burgers

Easy and anything but your average burger


  • 1/2 cup cous cous
  • 3/4 cup flat-leaf parsley leaves   
  • 500g lean lamb mince   
  • 3 green onions, thinly sliced   
  • 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 

1. Boil cous cous in 3/4 cup of water for 3-4 minutes or until just tender. Transfer to a large bowl.

2. Finely chop 1/4 cup parsley. Add to cous cous with mince, green onionand egg. Using clean hands, shape mixture into four 2cm-thick patties. Place on a plate. Cover and refrigerate for 30 minutes.

3. 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.

4. 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.

5. Top bread roll bases with spinach, tomato salad, patties and hommus. Cover with bread roll tops. 

6. Enjoy!

Serves 4.

Balance Blog Team

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