0:30 Prep | 0:15 Cook | 4 Servings | Capable cooks
800g lamb mince
75g toasted pine nuts
1/2 cup finely chopped fresh mint
1 tablespoon finely grated lemon rind
3 teaspoons ground cumin
Olive oil spray
Baba ghanoush, to serve
Lemon wedges, to serve
260g (1 1/2 cups) burghul
375ml (1 1/2 cups) boiling water
250g cherry tomatoes, halved
1 bunch fresh mint, leaves picked, finely shredded
1 bunch fresh continental parsley, leaves picked, coarsely chopped
6 green shallots, ends trimmed, thinly sliced
Combine the lamb mince, pine nuts, mint, lemon rind, cumin and egg in a large bowl. Use clean hands to mix until well combined. Divide the mixture into 12 equal portions and shape into 6cm patties, about 1.5cm thick.
Preheat a barbecue plate on medium. Lightly spray the patties with olive oil spray. Cook on barbecue plate for 5-6 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
Meanwhile, to make the tabouli, place burghul in a heatproof bowl. Pour over the boiling water. Cover with plastic wrap and set aside for 10 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add tomato, mint, parsley and shallot, and stir to combine.
Divide tabouli among serving plates. Top with patties and babaghanoush, and serve with lemon wedges.
Author: Michelle Southan Image credit: Ben Dearnley Publication: Australian Good Taste