Lamb Burgers with Mint and Mushroom Buns
This recipe features lamb burgers infused with fresh mint for a refreshing and aromatic flavor. Instead of traditional bread buns, the burgers are sandwiched between grilled portobello mushroom caps, offering a delicious low-carb alternative. The lamb patties are seasoned with spices and herbs, then grilled to perfection. The mushroom buns add a savory and earthy taste that complements the minty lamb. This unique twist on a classic burger provides a healthy and flavorful option for those looking to enjoy a gourmet meal with a creative touch.
Ingredients
- 8.8 ounces ground lamb
- 24 brown button mushrooms
- 1 medium zucchini
- 2 small red onions
- 6 sprigs mint
- 1/2 teaspoon coriander
- 1 Greek yogurt
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon mustard
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- Salt
- Pepper
Instructions
- Mix the yogurt with the mustard, 1 tablespoon of olive oil, and half of the chopped mint. Season with salt and pepper. Chill in the refrigerator.
- Whisk the remaining olive oil with the lemon juice and soy sauce. Season with salt and pepper. Brush the mixture onto the mushrooms.
- Combine the ground lamb with the spices, half of the garlic, and the remaining chopped mint. Season with salt and pepper. Shape into 12 mini patties with wet hands.
- Slice the zucchini into thin rounds.
- Cook the mushrooms on a grill or griddle for 6 minutes, the lamb patties for 4 minutes, and the zucchini slices for 2 minutes.
- Spread some yogurt sauce on half of the mushrooms.
- Layer with zucchini slices, a lamb patty, and some onion rings.
- Top with the remaining mushrooms to close the burgers. Sprinkle with a bit of garlic powder and serve.
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Notes
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