Skip to main content

Open lamb burgers with beetroot hummus

Skip to IngredientsSkip to Method

Create these quick and easy Lamb burgers in just 20-minutes. Loaded with a tangy beetroot hummus, they're a mouthwatering weeknight dinner option everyone will enjoy.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Open lamb burgers with beetroot hummus


  • 500g Coles Australian Lamb Mince
  • ½ cup (35g) fresh breadcrumbs
  • 1 Coles Australian Free Range Egg
  • 1 tsp ground cumin
  • ¼ tsp ground allspice
  • Olive oil spray
  • 125g drained canned beetroot, liquid reserved
  • 100g canned chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 1 tbs lemon juice
  • 1 tbs tahini
  • ½ loaf Coles Bakery Turkish Bread
  • 30g baby spinach leaves
  • 2 Lebanese cucumbers, cut into thin ribbons
  • ¼ cup (70g) Greek-style yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mince, breadcrumbs, egg, cumin and allspice in a medium bowl. Season. Shape mixture into four 2cm-thick patties.
  2. Step 2

    Spray a large frying pan with oil. Heat over medium heat. Cook patties for 4-5 mins each side or until cooked through.
  3. Step 3

    Meanwhile, process the beetroot, 2 tbs reserved beetroot liquid, chickpeas, garlic, lemon juice and tahini in a food processor until almost smooth. Season.
  4. Step 4

    Preheat grill on medium-high. Split bread in half. Cut each piece in half crossways. Place bread, cut-side up, under grill until lightly toasted.
  5. Step 5

    Divide bread among serving plates. Spread with half the beetroot hummus. Top with spinach, patties, cucumber, a dollop of yoghurt and a dollop of remaining beetroot hummus.