The patties for these mini burgers are made of lamb mince and blitzed mushrooms for juicy, flavourful sliders, finished with a lashing of fresh tzatziki.
- 200 g portobello mushrooms
- 2 tbsp olive oil
- ½ brown onion, grated
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ¼ cup flat leaf parsley leaves, finely chopped
- ¼ cup mint leaves, finely chopped
- 1 tsp dried Greek oregano
- 1 tbsp pine nuts, toasted
- 250 g lamb mince
- 1 egg yolk
- 30 g (½ cup) fresh breadcrumbs
- 6 small round brioche slider rolls, warmed, split
- 6 little gem lettuce leaves
- lemon wedges, to serve
- 260 g (1 cup) Greek yoghurt
- 1 short cucumber, halved lengthways
- ¼ cup mint leaves, chopped
- 1 tsp dried chilli flakes
- ¼ tsp smoked paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1 hour
- Finely chop the mushrooms in a food processor, using the pulse button.
- Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add the onion, garlic and spices and stir for 3 minutes or until softened. Add the mushrooms, increase the heat to high and cook for 5-6 minutes or until the moisture has evaporated. Set aside to cool for 10 minutes.
- Combine the parsley, mint, oregano, pine nuts, mince, egg yolk, breadcrumbs and mushroom mixture in a bowl. Season and stir to combine well. Divide the mixture into 6 and shape into patties about 8-cm in diameter. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold patties together when cooking).
- Meanwhile, for the tzatziki, spoon the yoghurt into a sieve lined with muslin, stand over a bowl in the fridge for 1 hour. Discard the liquid (or reserve for another use). Place the thick yoghurt into a clean bowl. Use a teaspoon to scrape the seeds from the cucumber halves. Coarsely grate the cucumber, then squeeze out the excess moisture. Discard the liquid. Add cucumber, mint, chilli flakes and paprika to the yoghurt and combine well.
- Heat the remaining tablespoon of oil in a large non-stick frying pan over medium heat or preheat the barbecue flat plate. Add the patties and cook for 2-3 minutes on each side or until just cooked through.
- To serve, place a little lettuce on each bun base. Top with dollop of cucumber tzatziki and a lamb and mushroom patty. Remove a little of the soft bread from the bun top, this helps the bun sit snuggly over the patty. Sandwich with the bun top and insert a wooden skewer to secure. Serve with lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.