Mushroom-lamb Patties With Chopped Tomatoes & Greek Yogurt

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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.

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Mushroom-lamb Patties With Chopped Tomatoes & Greek Yogurt

By Diane Kochilas

Prep Time 2 20

Cook Time 30

Servings

Barbeque, Ground Meat, Lamb & Goat, Main Courses, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet

Prep Time 2 20

Cook Time 30

Servings

Barbeque, Ground Meat, Lamb & Goat, Main Courses, Mediterranean, Mediterranean Diet, Recipes, The Ikaria Diet

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

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.
Combine the ground lamb, mushrooms, onion, garlic, Worcestershire sauce, salt, pepper, and oregano. Drizzle in the remaining olive oil.
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.
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.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Mushroom-lamb Patties With Chopped Tomatoes & Greek Yogurt