Sun-Dried Tomato Lamb Burgers with Portobello Buns
Serves: Makes 6 servings
When it comes to burgers, most people think of beef. Lamb offers cooks a more complex and sophisticated flavor to work with. The sweet and savory sun-dried tomatoes and earthy mushrooms harmonize perfectly with the rich lamb. My favorite way to enjoy burgers is on top of grilled portobello mushrooms. - Arsy Vartanian, author of The Paleo Foodie Cookbook
For the burgers
  • ½ cup/80 g sun-dried tomatoes, chopped (find sun-dried tomatoes here)
  • ½ cup/40 g dried porcini mushrooms, chopped (find dried organic porcini mushrooms here)
  • 2 lbs/900 g ground lamb
  • 2 pieces bacon, chopped
  • 4 cloves garlic, minced
  • ½ onion, grated
  • 1 tsp/3 g chili powder
  • 2 tsp/10 g sea salt
  • ½ tsp pepper
  • ½ cup/20 g fresh parsley
  • ¼ cup/5 g fresh basil
  • 1 jalapeño, minced
  • 1 egg, lightly beaten
For the portobello buns
  • 6 portobello mushrooms, stemmed (Use 12 mushrooms if you want two "buns" per burger)
  • sea salt and pepper
  • 2 tbsp/30 g butter, melted
  1. Rehydrate sun-dried tomatoes by placing them in a bowl and covering them with warm water. Let them soak at room temperature for at least 45 minutes or until they feel flexible. Rehydrate dried mushrooms by placing them in a bowl and covering them with warm water for 30 to 45 minutes.
  2. Preheat a grill over medium-high heat. Combine the sun-dried tomatoes, mushrooms, lamb, bacon, garlic, onion, chili powder, salt, pepper, parsley, basil, jalapeño and egg. Mix gently. Form into 6 patties.
  3. Remove the stems from the portobello mushrooms. Generously salt and pepper them and liberally brush with melted butter. Grill burgers for about 4 minutes a side for medium burgers. Cook portobello mushrooms for 5 minutes per side or until heated through and tender.
  4. Top each portobello mushroom with a burger and serve. Optionally, use two portobello mushrooms for each burger for two buns.
For an added flavor boost, top this burger with sautéed onions and sliced avocado.
Recipe by Empowered Sustenance at