Lamb and Chickpea Burgers with Grain Salad

Say hello to this less-meat, more-fibre recipe with mixed grain salad


  • 3tbsp sunfower oil
  • 1 shallot, peeled and fnely chopped
  • 2 garlic cloves, crushed
  • 400g can of chickpeas, rinsed
  • 400g minced lamb
  • 6tbsp chopped fresh coriander and flat-leaf parsleyFor the salad
  • 250g pouch pre-cooked mixed grains (we used Woolworths’ 7 Grain Medley)
  • 85g prunes, soaked in hot tea for 10 minutes then finely chopped
  • ½ cucumber, deseeded and chopped
  • 4 spring onions, finely sliced
  • a large handful of mixed herbs, finely chopped
  • juice of 1 lemon
  • a drizzle of olive oil
  • hummus, to serve
  • chilli jam, to serve



  1. Heat 1tbsp sunflower oil in a frying pan over a medium heat, add the shallot and garlic and cook for 3 minutes, or until softened and slightly browned. Set aside to cool.
  2. Using a food processor, pulse the chickpeas until finely chopped but not puréed. Remove to a large bowl, add the cooled shallot and garlic, lamb mince, herbs and lots of seasoning. Mix well, divide into 4 and shape into burgers.
  3. In a large frying pan, heat 2tbsp of the sunfower oil and fry the burgers for 4-6 minutes on each side, or until browned and cooked through. Or brown them then finish cooking in a hot (200°C, 180°C fan) oven.
  4. For the salad, heat the grains according to the pack instructions, mix with the remaining ingredients and season well.
  5. Serve the burgers with a dollop of hummus, a little chilli jam and the salad on the side.
Jane Curran

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