Bunless Lamb and Mushroom Burger
Serves 2
Ingredients
200g extra lean lamb mince
1 tsp fresh rosemary, finely chopped or dried rosemary
1 large onion, halved and sliced thinly
4 large field mushrooms, peeled and stalks removed
1 large ripe tomato, thinly sliced
4 large lettuce leaves
½ medium carrot, grated
2 large gherkins (unsweetened variety like polskie ogorki)
2 tbsp tomato sauce no added sugar variety
2 tsp Dijon mustard (or mustard of your choice)
Olive oil spray
Method
Place lamb and rosemary into a large bowl and season with salt and pepper. Knead together with your hands until mixed well. Then with damp hands, divide the mixture in half and roll each piece into a ball, then gently flatten with your hand. Place on a plate in the fridge for 20 minutes or so.
Heat a BBQ, griddle pan or fry pan to medium heat. Spray with olive oil. Add the onion and sprinkle with a pinch of salt. Allow to cook slowly, stirring occasionally until the onions are soft. Towards the end of the cooking time, move the onions to the side of the pan and add the four mushrooms. Cook them either side for a few minutes until they are soft but still holding their shape well. Remove from the pan and set aside.
Give the pan a wipe with paper towel and turn up the heat to high and spray with olive oil spray again. Add the lamb patties and cook for a few minutes on one side for medium to well.
Construct each burger starting with a mushroom upside down. Then a lamb patty, half the tomato sauce, onion, grated carrot and slices of tomato. Smear the inside of the second mushroom with a teaspoon of mustard and place on top of the burger like the top of a bun.
Serve each lamb ‘burger’ with a halved gherkin on the side.
Source: 16:8 Intermittent Fasting By Jaime Rose Chambers