- 400g Portabella mushrooms
- 3 tbs olive oil
- 1 brown onion, grated
- 2 garlic cloves, crushed
- 1 tsp each ground cumin & coriander
- 1 cup flat-leaf parsley leaves
- 1 cup mint leaves
- 400g lamb mince
- 1 egg, beaten
- 1 cup fresh breadcrumbs
- 4 hamburger buns, split, toasted
- 1/2 cup tzatziki
- 2 ripe tomatoes, thinly sliced
- 1 Lebanese cucumber, very thinly sliced
- Lemon wedges, to serve
| - Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped
- Heat 1 tbs oil in a large frying pan over medium heat. Add onion, garlic and spices. Saute for 5 minutes or until softened. Add mushrooms, increase heat to high and cook for 8 minutes or until moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer to a bowl
- Transfer 1/2 cup parsley and 1/2 cup mint leaves to a bowl, set aside. Finely chop remaining herbs. Add mince, egg, breadcrumbs and chopped herbs to mushroom mixture. Season, mix well to combine. Shape mixture into 4 patties (about 9cm diameter and 2cm thick). Place onto a tray, cover and refrigerate for 1 hour if time permits (this helps hold patties together when cooking)
- Heat remaining oil in a large non-stick frying pan over medium heat, alternatively preheat a barbecue flat-plate on medium. Add patties and cook, for 5-6 minutes on each side or until just cooked through
- Spread bun bases with tzatziki, top each with reserved herbs, tomato, pattie and cucumber. Sandwich together with burger top. Serve with lemon wedges
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