Lamb Burgers with Mushroom 'Buns'


Serves 6


  • 600g lamb mince
  • ½ large onion finely chopped
  • 1 clove garlic crushed (or 1 good teaspoon of garlic from a jar)
  • 1 slice wholegrain toast soaked in 2 Tbs milk, then broken up
  • 100g feta cheese crumbled
  • 1 tsp dried rosemary (or 1 Tbs fresh)
  • 1 tsp mixed dried herbs
  • 1 Tbs tomato paste
  • Salt and pepper
  • 12 large flat mushrooms for the ‘buns’.
  • Oil spray


Mix all the pattie ingredients in a large bowl. 

Form into 6 patties and then refrigerate for 15 minutes or longer.

Preheat the BBQ, spray with oil and cook one side until crunchy and brown. Flip over, reduce heat and cook a further 8-10 minutes until cooked through.

While the patties are cooking, cook 12 large flat mushrooms on the hot plate until tender.

To assemble: Place a pattie on top of a mushroom, top with beetroot + salad, then another mushroom.

Serve with extra salad or veggies on the side.