Name: Kibbeh burgers with minted crème fraîche
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (40g) burghul; 500 gram minced lamb; 1 medium_piece brown onion (150g), chopped finely; 2 clove garlic, crushed; 1/4 cup (40g) finely chopped toasted pine nuts; 2 teaspoon ground cumin; 2 teaspoon mixed spice; 1/2 teaspoon ground cinnamon; 2 tablespoon finely chopped fresh flat-leaf parsley; 1/3 cup finely chopped fresh mint leaves; 1 tablespoon olive oil; 1 loaf turkish pide; 1 lebanese cucumber (130g); 1 medium_piece carrot (120g); 1 small_piece radicchio; 3/4 cup (180ml) crème fraîche; 2 tablespoon lemon juice; 1/2 teaspoon cracked black pepper

Ingredients

1/4 cup (40g) burghul

500 gram minced lamb

1 medium_piece brown onion (150g), chopped finely

2 clove garlic, crushed

1/4 cup (40g) finely chopped toasted pine nuts

2 teaspoon ground cumin

2 teaspoon mixed spice

1/2 teaspoon ground cinnamon

2 tablespoon finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint leaves

1 tablespoon olive oil

1 loaf turkish pide

1 lebanese cucumber (130g)

1 medium_piece carrot (120g)

1 small_piece radicchio

3/4 cup (180ml) crème fraîche

2 tablespoon lemon juice

1/2 teaspoon cracked black pepper

Method

1.Place burghul in small bowl, cover with cold water, stand 15 minutes; drain. Rinse burghul under cold water, drain; squeeze to remove excess moisture.

2.Combine burghul in large bowl with lamb, onion, garlic, nuts, spices, parsley and half of the mint; shape lamb mixture into four patties. Heat oil in large non-stick frying pan; cook patties, uncovered, until browned on both sides and cooked as desired.

3.Meanwhile, quarter pide; split each piece horizontally, toast both sides. Using a vegetable peeler, cut cucumber and carrot into long, thin strips. Trim and tear radicchio into pieces. Combine remaining ingredients in small jug.

4.Layer patties, cucumber, carrot and radicchio on toast; drizzle with minted crème fraîche, top with toast.

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Ingredients

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