Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Lamb burger in a mushroom bun by WW

Lamb burger in a mushroom bun

7
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Lamb burger patties filled with fresh herbs, garlic and shallots. Using Portobello mushrooms as your burger buns is a great gluten free idea!

Ingredients

Oil spray

1 x 3 second spray(s)

Lean lamb mince

400 g

Fresh mint

1 tbs, finely chopped

Garlic

1 clove(s), crushed

Green shallot(s)

2 individual, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Mushrooms

8 whole, portabello, small

Olive oil

1 tbs

Mixed salad leaves

60 g

Tomato(es)

2 medium, sliced

Hummus

⅓ cup(s), (80g)

Instructions

  1. Combine lamb, mint, garlic, shallots and parsley in a medium bowl. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
  2. Heat a large non-stick frying pan over medium-high heat. Lightly spray patties with oil and cook for 3–4 minutes each side or until cooked through. Transfer to a plate and cover to keep warm.
  3. Meanwhile, brush mushrooms with oil and season with salt and pepper. Cook for 2–3 minutes each side or until golden and tender. Place half the grilled mushrooms top-side down. Top with lettuce, tomatoes, lamb patties and hummus. Sandwich with remaining mushrooms, top-side up, to serve.

Notes

SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar. TIP: You can use any open mushroom for this recipe.

You might like

You might like