De­li­cious lamb burg­ers get a down­siz­ing

Central and North Burnett Times - - EASY EATING - with Do­minique Rizzo

Lamb hand-burg­ers

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.

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