Can’t eat for a week Burger

Serves 2


  • 4 slices Sour dough bread
  • 1/4 Small iceburg lettuce
  • 400g Lamb mince – lean
  • 1 Onion – diced
  • 1 clove Garlic – minced
  • 2 tbsp Cumin – ground
  • 2 tbsp Coriander – ground
  • 1 tsp Tumeric
  • 1 tsp Sumac
  • 1/4 bunch fresh coriander leaves, chopped
  • Coriander root – crushed
  • 2 rashers Bacon
  • 4 tbsp Hummus
  • 4 tbsp Yoghurt
  • 2 sprigs Mint
  • For the Hummus:
    • 400g tin of chick peas
    • 3 tbsp tahini (or to taste)
    • 3 tbsp olive oil (or to taste)
    • 3 tbsp lemon juice (or to taste)


  1. Cook the onion in a little olive oil until soft, then add the garlic and dry spices and coriander root.
  2. Cook for two minutes and cool.
  3. Mix the lamb mince with the spice mix and coriander leaves, and shape into thick burgers.
  4. For the Hummus – Puree the chick peas, tahini, and olive oil in a blender add the lemon juice, salt and pepper. Reserve.
  5. Cook the burger on the bbq, throw on the rashers of bacon and the sour dour bread until toasted. Reserve warm.
  6. Smear one piece of the grilled sour dough with hummus – nice and thick
  7. Place a few leaves of iceberg on top and chuck the burger and bacon on next.
  8. Add a good dollop of thick yoghurt and a handful of mint leaves to finish before popping the second slice of sour dough on top