Delicious lamb burgers get a downsizing
Makes 8 burgers
INGREDIENTS: ◗ 1 pkt 8 hamburger buns or similar ◗ 500g lamb mince ◗ 1 brown onion ◗ 1 tbs crushed garlic ◗ 1 cup fresh bread crumbs ◗ 1 tbs chopped rosemary ◗ ¼ cup chopped parsley ◗ pepper ◗ salt ◗ ¼ tsp crushed fennel seeds (optional) ◗ good pinch Italian herbs ◗ 8 Portobello mushrooms ◗ 200g haloumi cheese ◗ Handful of mixed leaves ◗ 1 red onion, finely sliced METHOD: Hand-burgers suggests that these should just fit into your hand so I usually take an 8cm cookie cutter and cut around the bun to create a smaller burger.
Use the leftover bread for the breadcrumbs and blend them until fine. Tip this into a large bowl, mince or finely dice the onion and add this to the crumbs, squeeze in the garlic, add the herbs and lamb mince and squeeze to combine, season with salt and pepper.
Wipe over the mushrooms and slice off a small amount from the mushroom cap so that they sit flat.
Chop up the caps and add this to the lamb mix. Take a good sized amount of the minced lamb – about ¼ cup or slightly smaller – and squeeze and mould this into the mushroom where the stalk is.
Once you have filled all the mushrooms sit them cap side down so they sit flat and place in the fridge for at least 20 minutes. Heat a pan or barbecue and drizzle on a small amount of oil. Place the mushrooms down into the pan with the mince facing upwards and cook for 3-4 minutes until golden, turn over and cook for 4-5 minutes. Cook the haloumi until golden on each side then assemble the burgers with some relish, the burger, slice of haloumi, sliced red onion, leaves and top.