Meadow-Terranean Blended Burger - by Diane Davidson


  • Patties
  • 200g Meadow Portabello Mushrooms, finely chopped
  • 400g lamb mince
  • 2/3 cup dry breadcrumbs
  • 1 tsp oregano
  • 1 tsp rosemary
  • 1/2 cup sundried tomato & feta mix in oil , store bought from deli
  • Sauce
  • 125g Meadow White Button Mushrooms
  • 1 cup Greek-style unsweetened yoghurt
  • 1 packet onion soup mix
  • 1/4 cup italian parsley, chopped finely
  • 2 red chillies, seeds removed & chopped
  • 1 Tbsp balsamic vinegar
  • To serve
  • 4 burger buns
  • Seasonal salad ingredients


  1. To make patties, combine chopped mushrooms with minced lamb, breadcrumbs, oregano & rosemary.
  2. Lift sundried tomatoes & feta out of oil, roughly chop & combine with mushroom-meat mix.
  3. Form into 4 generous patties. Rest in the fridge on baking paper, until ready to cook.
  4. To make the sauce, blitz Meadow White Button Mushrooms finely in food processor.
  5. Add remaining ingredients and combine well to make a creamy sauce. This will thicken, on standing.
  6. Grill on the BBQ or pan fry patties to desired doneness. While the patties are cooking, lightly toast burger buns.
  7. Assemble burgers using half the mushroom sauce as well as salad ingredients of choice.

Diane's Tip:

Pour leftover mushroom sauce into bowls to serve as a dip with hot chips.


Large Portabello Mushrooms
Large Portabello
Small Portabello Mushrooms
Small Portabello