If you are reducing carbs why not use mushrooms as a bun for a burger. If you don't want to use nuts, replace them with 150g of breadcrumbs or matzah meal.
Makes 10-12 burgers
Preparation: 20 minutes
Cooking: 30 minutes
Ingredients
● 450g minced lamb
● A red onion, finely chopped
● 15g fresh coriander finely chopped
● 2 eggs
● Salt, pepper
● ½ tsp each of: ground coriander, ground cumin, paprika and coriander seeds
● 200g flaked almonds, 150g for the burgers and 50g for decoration
● 50g ground almonds
● 600g (24) mushrooms - a mix of chestnuts and close mushrooms
● Vegetable and olive oil
To serve
● Mini wooden sticks or tooth picks
● 2 tbsp mayonnaise
● 1 tbsp harissa
● A few spinach leaves
Method
● Heat your oven to 200°C.
l Wash the mushrooms, cut off the stalk and lay them whole in an oven tray.
l Drizzle with 3 tbsp of olive oil and roast for 30 minutes. Leave to cool.
l For the burgers: in a large bowl, mix the minced lamb, onion, coriander, eggs, flaked almonds, spices, ground almonds, salt and pepper until blended.
● Form burgers and bake for 30 minutes, turning them over halfway. l While they are cooking, mix the mayonnaise and harissa and when ready, sandwich each burger between two mushrooms with a few spinach leaves and a smear of harissa mayonnaise, using a tooth pick to keep them in place. Serve warm.
