Ingredients
For the mushroom bun
15g/¼ oz butter
2 large flat mushrooms, stalks removed
For the lamb burger
100g/3½oz lamb steak, cut into small cubes
1 clove garlic, crushed
pinch of chilli flakes
¼ tsp ground coriander
¼ tsp cumin seeds
1 tbsp chopped fresh parsley
1 tbsp olive oil
2 tbsp balsamic vinegar
3-4 mini mozzarella balls
sprig fresh parsley, to serve
Method
1. Heat the butter in a frying pan over a medium and fry the mushrooms on both sides until slightly softened. Keep warm.
2. For the lamb burgers, mix the lamb with the garlic, chilli, coriander, cumin and parsley. Using your hands form the mixture into a burger.
3. Heat the olive oil in a frying pan and fry the lamb burger for 3-4 minutes on each side, until golden and cooked through. Remove from pan.
4. Add the balsamic vinegar to the juices in the pan and reduce the liquid by half.
5. To serve, lay one mushroom, gill side up, onto a serving plate. Top with the lamb burger and the mozzarella balls. Place the other mushroom on top, gill side down. Drizzle with the balsamic vinegar sauce and garnish with the parsley.
