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Barbecue cheese stuffed patties with chips, salad, pickled beet & creamy hummus recipe

Barbecue cheese stuffed patties with chips, salad, pickled beet & creamy hummus

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 2 Small bowls
  • 1 Medium bowl
  • 1 Frypan

Ingredients

Chips

  • 600 g potatoes
  • 1 tbsp olive oil

Toppings & salad

  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1 beetroot
  • 100 g hummus
  • ¼ cup mayonnaise
  • 1 lettuce
  • 2 tomato

Patties

  • 40 g cheese
  • 500 g lamb mince
  • ½ cup panko breadcrumbs or gluten-free breadcrumbs
  • 3 tsp barbecue seasoning
  • 1 tbsp olive oil

Instructions

Before you start

  • Preheat the oven to 220℃ or 210℃ fan bake. Line an oven tray with baking paper.

Cook chips

  • Slice the unpeeled 600 g potatoes into chips and toss on the prepared oven tray with 1 tbsp olive oil. Season with salt and pepper. Cook for 22-25 minutes, until golden and tender. Swap trays halfway through to ensure even cooking (if using).

Make toppings & salad

  • Combine 1 tbsp apple cider vinegar and 1 tsp honey in a small bowl with a pinch of salt. Peel and julienne 1 beetroot and toss with the vinegar and honey mixture. Set aside to marinate. In another small bowl combine 100 g hummus and ¼ cup mayonnaise with a pinch of salt. Roughly chop 1 lettuce and slice 2 tomato into wedges.

Make patties

  • Slice 40 g cheese. Combine 500 g lamb mince, ½ cup panko breadcrumbs, and 3 tsp barbecue seasoning in a medium-sized bowl. Season with salt and pepper. Using damp hands, combine well, then shape into patties. Push one cheese cube into each patties centre, then use damp hands to reshape the patties.

Cook patties

  • Heat 1 tbsp olive oil in a frypan on medium-high heat. Cook the patties, in batches if needed, for about 4 minutes on each side, until golden and cooked through. Set aside to rest.

To serve

  • Divide the barbecue cheese stuffed patties and chips between plates. Serve the lettuce and tomato topped with pickled beetroot on the side. Dollop over the creamy hummus.

Nutrition

Calories: 775kcal | Carbohydrates: 48g | Protein: 33g | Fat: 52g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 466mg | Potassium: 1147mg | Fiber: 8g | Sugar: 9g | Calcium: 213mg | Iron: 6mg