Bunless Lamb Burger or Open Sandwich

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Bunless-burgerThere are so many variations for the fillings in this burger. I love my lamb patties but you can also use pork, beef or a mixture in the patties. 

Get the kids making their own patties gives them ownership of what they are eating. If someone does not like mushrooms sliced, grilled egg plant is another great option for the top and bottom.

You can also leave the top mushroom off to make an open, no bread sandwich.  I also add some fried bacon as a filling option when I feel like it.

Ingredients 

Lamb Patties 

400g (1lb) grass fed (ground) lamb, beef or pork mince
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive oil
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
Gluten Free flour to coat for cooking
2 tbsps finely chopped smoky bacon 

Filling ingredients 

4 tomatoes, slices

Sliced beetroot

Cheese slices of choice (optional, leave out for DF)

Salad greens (leaves) of choice

Free range eggs to fry

Grated carrot (optional)

Large flat mushrooms. Enough for a top and bottom for the numer of burgers that you are making. (stem removed)
2-3 tbsp balsamic vinegar

Patties Method 

These can be made ahead and stored covered in the fridge. 

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly. 

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball in half. Mould the two halves into balls and halve each again. Keep rolling each one into a ball and halving them till you have 8 medium or 16 small balls depending on the size that you want. 

Put half a cup of flour in a bowl and coat the balls evenly. Using the palm of your hand flatten each one out so they are even in shape and about 1cm (1/2inch) thick. 

Tip. I use an egg ring for shaping the rissoles to get an even depth and round shape.

Bring it all together 

Brush the mushrooms on both side with balsamic vinegar.  

Remove the patties from the fridge and place on a pre-heated BBQ (grill) over a medium high heat. You can also grill (broil) them in the oven. Cook for 5-6 minutes each side. 

At the same time place the mushrooms on the BBQ or under the grill at the same time. Cook for 3-4 minutes on each side and when cooked and still firmish set aside and keep warm. 

While they are grilling heat a fry pan or skillet with some olive oil and cook the desired number of eggs and keep warm in the oven with the mushrooms. 

Once the patties, mushrooms and eggs are all dome assemble burgers with your desired fillings and serve with a skewer through the top to keep it all together.