Mushroom-lamb Patties With Chopped Tomatoes & Greek Yogurt
MUSHROOMS AS MEAT
There’s been a trend these past few years in nutrition and food circles to substitute red meat with mushrooms. While mushrooms don’t have the same amount of protein as meat, nor do they provide comparable amounts of iron, zinc, or vitamin B-12, they do have a meaty flavor, are a good source of selenium, an antioxidant, and are just 15 calories for a whole cup of raw mushrooms. Because of their meaty texture, though, using them in combination with meat in dishes like patties or burgers can help you reduce your intake of red meat.
Ingredients
- 1 1/2 cups chopped button or Portobello mushrooms
- 3 Tbsp extra virgin Greek olive oil
- ½ pound / 250 g lean ground lamb
- 1 small red onion minced
- 3 garlic cloves minced
- 2 Tbsp Worcestershire Sauce
- Salt and pepper to taste
- 2 tsp dried Greek oregano
- For serving:
- ½ cup Greek yogurt
- 1 – 2 firm ripe tomatoes, diced
- 1 lemon cut into wedges
- Pita or other bread as desired
Instructions
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Place the mushrooms in the bowl of a food processor and pulse until minced. Heat 1 tablespoon of the olive oil in a large skillet over medium heat and cook the mushrooms until all of their juices have evaporated. Set aside to cool.
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Combine the ground lamb, mushrooms, onion, garlic, Worcestershire sauce, salt, pepper, and oregano. Drizzle in the remaining olive oil.
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Divide and form into 4 or 6 burger patties. Transfer to a tray, cover, and chill in the fridge for 1 to 2 hours to firm up patties.
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Cook the patties in a grill pan, on the grill, or under the broiler to the desired doneness. Remove and serve, garnished with tomatoes on top or on the side, with the Greek yogurt, lemon wedges, and bread.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
