SUN-DRIED TOMATO AND MUSHROOM LAMB BURGERS

SERVES 6  

When it comes to burgers, most people think of beef. Lamb offers cooks a more complex and sophisticated flavor to work with. The sweet and savory sun-dried tomatoes and earthy mushrooms harmonize perfectly with the rich lamb. My favorite way to enjoy burgers is on top of grilled portobello mushrooms.

 

 

 

INGREDIENTS

½ cup/80 g sun-dried tomatoes, chopped

½ cup/40 g dried porcini mushrooms, chopped

2 lbs/900 g ground lamb

2 pieces bacon, chopped

4 cloves garlic, minced

½ onion, grated

1 tsp/3 g chili powder

2 tsp/10 g sea salt

½ tsp pepper

½ cup/20 g fresh parsley

¼ cup/5 g fresh basil

1 jalapeño, minced

1 egg, lightly beaten

FOR THE PORTOBELLO MUSHROOMS:

6 portobello mushrooms, stemmed

sea salt and pepper

2 tbsp/30 g butter, melted

COOKING INSTRUCTIONS

Rehydrate sun-dried tomatoes by placing them in a bowl and covering them with warm water. Let them soak at room temperature for at least 45 minutes or until they feel flexible. Rehydrate dried mushrooms by placing them in a bowl and covering them with warm water for 30 to 45 minutes.

Preheat a grill over medium-high heat. Combine the sun-dried tomatoes, mushrooms, lamb, bacon, garlic, onion, chili powder, salt, pepper, parsley, basil, jalapeño and egg. Mix gently. Form into 6 patties. Remove the stems from the portobello mushrooms. Generously salt and pepper them and liberally brush with melted butter. Grill burgers for about 4 minutes a side for medium burgers. Cook portobello mushrooms for 5 minutes per side or until heated through and tender. Top each portobello mushroom with a burger and serve.