Make a lower carb burger full of more nutrients when you blend mushrooms with lamb mince
Ingredients
500g lamb mince
1 brown onion, grated
2 garlic cloves, crushed
3 tsp ground cumin
1 cup stale breadcrumbs
1/4 cup parsley leaves
3/4 cup mint leaves, chopped
4 flat mushrooms, trimmed
3/4 cup Greek-style yoghurt
2 tbs olive oil
4 hamburger buns, split
Mixed salad leaves, to serve
400g can beetroot slices, drained
Vegetable crisps, to serve
Method
In a bowl combine the lamb, onion, garlic, cumin, breadcrumbs, parsley and half the mint, season and mix well. Form into 4 patties
Press 1 mushroom, stalk-side up into the centre of each pattie and re-shape. Place onto a tray, cover and refrigerate 30 minutes if time allows
Combine the remaining mint with the yoghurt, season and refrigerate until ready to serve
Preheat greased barbecue plate on medium. Brush both sides of the patties with oil. Barbecue the patties mushrooms side up, for 10-12 minutes, carefully turn over and barbecue 8 minutes or until cooked through
Toast the buns. Spoon some minted yoghurt onto bun bases, top with salad leaves, beetroot and lamb patties. Sandwich together with bun top and serve with more yoghurt and vegetable crisps on the side
