Moroccan pulled lamb burger

Allergen – contains gluten, dairy.
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Two Moroccan pulled lamb burgers with salad filling
g Best choice Main meal
Ingredients
Serves
people
Method
  1. Cook the pulled lamb as per the recipe, this may need to be done the day before.
  2. Heat the oven to 180oc, cook the chickpeas for 6 minutes.
  3. Toss the tomatoes with the oil and the basil, roast for 8-10 minutes or until they begin to split slightly. Mix with the chickpeas.
  4. Once cooled, split the buns through the centre, evenly distribute the lamb, chickpeas, roasted cherry tomatoes and feta, finish with the rocket, put the top of the bun on and serve toasted.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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