Recipe

Mushroom lamb burger

For a lower carb option, we've switched the usual burger bun for a tender, flavoursome mushroom. Packed full of protein, this dish is perfect for a quick lunch or post workout meal.

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Mushroom lamb burger
  • 4 large flat mushrooms, stems removed
  • 2 tablespoon vegetable or olive oil
  • 1 brown onion, finely chopped
  • 5 eggs, at room temperature
  • 500 gram lamb mince
  • 1/3 cup dried packaged breadcrumbs
  • 2 tablespoon chopped flatleaf parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped dill
  • 1 tablespoon wholegrain mustard
  • mixed salad leaves, mayonnaise, chilli sauce, to serve

Method

Mushroom lamb burger
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 2
    Place mushrooms, cup side up, in a roasting pan. Drizzle with half the oil.
  • 3
    Combine onion, 1 egg, mince, breadcrumbs, parsley, basil, dill and mustard in a bowl. Using damp hands, shape mixture into 4 equal patties.
  • 4
    Heat remaining oil in a non-stick frying pan over medium heat. Cook patties 3 minutes each side, or until browned. Wipe pan clean.
  • 5
    Top mushrooms in roasting pan with patties. Bake 10 minutes, or until mushrooms are tender and patties are cooked.
  • 6
    Reheat frying pan over moderate heat. Crack eggs into pan; cook 4 minutes for a soft yolk, or until cooked to your liking.
  • 7
    Place mushrooms on serving plates. Top each with an egg and drizzle with chilli sauce. Serve with salad and mayonnaise.

Notes

Make patties the same size as mushroom cups.

The Latest from Food To Love