- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 400 g lamb mince
- 2 tablespoons pine nuts, roughly chopped
- 1/4 cup finely chopped flat leaf parsley, plus extra for garnish
- 1/4 cup finely chopped mint leaves
- 2 teaspoons cumin powder
- 1 1/2 teaspoons cinnamon powder
- 1/4 teaspoon clove power
- 1/4 teaspoon nutmeg powder
- salt
- pepper
- 200 g store bought hummus
- 1 cup plain yoghurt
- zest of one lemon
- paprika, to serve
- flat/Turkish breads, to serve
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 -7 minutes until softened and liquid
from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Add the mince, pine nuts, parsley, mint, cumin,
cinnamon, clove and nutmeg to the mushrooms. Season with salt and pepper. Using
clean hands massage the mix together well. Divide and shape the mix into
approx. 16 oval shapes. Place onto a tray and into the fridge to firm up for 20
minutes.
Preheat oven to 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the kofta for 3-4 minutes, turning to brown each side. Place onto a tray and cook in oven for a further 5 minutes or until cooked through.
To serve; spread the hummus over a large serving plate. Place the kofta on top. Dollop over the yogurt, sprinkle with lemon zest and paprika. Scatter over the parsley and drizzle with extra olive oil. Serve with flat/Turkish bread.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
- 375g Portobello Mushrooms (stems trimmed)
- 1 crushed garlic
- 1 large Vine ripened tomato thick sliced (1cm)
- 4 cheese slices
- 1 Bunch of mixed lettuce of choice
- 4 Ciabatta rolls
- Optional: Aioli Garlic mayonnaise (our mush-boom go to is Birch & Waite Aioli Garlic)
- Heat a lightly greased BBQ plate on
medium-high.
- Meanwhile, mix 1 tsp. of crushed garlic with olive
oil and set aside.
- Place mushrooms on the BBQ cap up and lightly brush
or spoon over olive oil with garlic then add some rock salt.
- Cook through for approx. 5 minutes each side.
- Layer bread roll with ingredients and top with
Aioli Garlic!
Portobello mushrooms are our favourite for this recipe. Brown mushrooms not only add flavour, they hold their shape when cooked.
Great Vegetarian recipe!
- Olive oil cooking spray
- 8 thin slices prosciutto
- 2 large red onions, cut into rounds
- 4 flat mushrooms, trimmed
- 100g Taleggio cheese, sliced thinly
- 1/2 cup beetroot relish
- 2 tbs mayonnaise
- 4 hamburger buns, split and toasted
- 40g mixed salad leaves
- 1 large ripe tomato, sliced
- Preheat barbecue plate on medium-high heat. Spray prosciutto and onions with oil. Barbecue prosciutto for 1 minute each side until golden, transfer to a plate. Barbecue onions 5-8 minutes or until tender, transfer to a plate. Spray mushrooms lightly with oil. Barbecue mushrooms stem side-up 4 minutes, turn over and barbecue 3 minutes, or until tender.
- Turn mushrooms over, top evenly with onions and cheese. Close barbecue hood (or cover mushrooms with an upturned roasting pan) cook 2-3 minutes until cheese is melted.
- Combine beetroot relish and mayonnaise. Spread over bun bases. Top each with salad leaves, tomato slices, prosciutto and mushrooms. Season to taste and serve.
Tip: You can substitute Taleggio with any good melting cheese like Fontina, Edam or Gouda.
