Solo: Hummus Burger

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Solo: Hummus Burger

A dill infused patty topped with tomato & olive salsa served on a crusty roll spread with hummus.

Ingredients to serve 1

  • ½ x potato
  • ½ x carrot – peel & trim ends
  • 150g x beef mince
  • ¼ x red onion – peel & chop finely
  • 3g x fresh dill – chop leaves finely
  • ½ x tomato – dice finely (½ cm)
  • 20g x black olives – chop finely
  • 1 x Portuguese roll
  • 30ml x hummus
  • 20g x baby spinach – discard large stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Carrot & potato chips: cut them into 1cm slices lengthways and cut those slices into 1cm chips. Cut each carrot in half crossways, then slice each piece into 1cm slices lengthways. Lay them down flat and cut into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, season with salt and pepper, mix and then spread in a single layer. Roast for 25 minutes, until golden and cooked.

Step 3

Patty: Mix together the beef mince, HALF the red onion, HALF the dill and season generously with salt and pepper. Shape the mixture into a patty. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the patty (it should sizzle when it hits the pan) and cook for 4-6 minutes each side until cooked to your preference.

Step 4

Tomato & olive salsa: Mix together the tomatoes, the REST of the red onion, the REST of the dill and black olives.

Step 5

Portuguese roll: Bake for 5-10 minutes in the oven until warm and crusty. Remove, allow to cool and slice in half.

Step 6

Serve by spreading the bottom half of the Portuguese roll with hummus and top with the baby spinach, patty and tomato and olive salsa and top with the other half of the roll. Serve the carrot and potato chips on the side.