Apr 15, 2016
Greek Lamb & Portobello Mushroom Burgers
Ingredients
400g Portobello 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
1/2cup tzatziki
2 ripe tomatoes, thinly sliced
1 Lebanese cucumber, very thinly sliced
Lemon wedges, to serve
Directions
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. Sauté for 5 minutes or until softened. Add mushrooms, increase heat to high and cook for8 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 9 cm 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.
Apr 15, 2016
Moroccan Style Mushroom & Lamb
Ingredients
400g button, cup or flat mushrooms
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbs Moroccan spice mix
400g lamb mince
2 vine-ripened tomatoes, diced
1/2 cup tomato passata
1 cup can chickpeas, rinsed, well drained
1/3 cup chopped pitted dates
1 pomegranate, seeds removed, reserve juice
1/4 cup pistachio kernels, toasted, roughly chopped
Labneh*, mint, coriander & flatbread, to serve
Directions
Finely chop mushrooms by hand, or alternatively, pulse in a food processor until finely chopped.
Heat oil in a large saucepan over medium heat. Add onion, garlic and spice mix, cook for 5 minutes or until softened. Add mushrooms, increase heat to high, and cook for 5 minutes or until moisture has almost evaporated. Add lamb mince, cook, breaking up mince with wooden spoon, until mince is evenly browned. Stir in tomatoes, tomato passata and chickpeas. Bring to a simmer, then simmer, uncovered for 10 minutes or until thickened. Stir in dates, simmer for a further 3 minutes. Stir in pomegranate juice, taste and season.
Transfer the mince mixture to a serving platter. Scatter pomegranate seeds and pistachios. Top with labneh, mint and coriander. Serve with flatbread.
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